Exclusive: Alland & Robert confirms speaker for the World Confectionery Conference
Dr Isabelle Jaouen, R&D director for Alland & Robert is set to speak at this year's World Confectionery Conference in Brussels. Pic: Alland & Robert
French-based ingredients specialists Alland & Robert will be lending key expertise to this year’s World Confectionery Conference, as Dr. Isabelle Jaouen is added to the diverse programme for our key event in Brussels, Belgium.
She will be joining fifth edition of our must-attend industry gathering on 11 September at the Marriott Hotel, Grand Place alongside a stellar list of talent that includes keynotes from Ferrero, Luker Chocolate, Caobisco European trade association and global insights from Mintel alongside a full agenda that aims to address some of the biggest challenges and opportunities for the sector.
Registration for the event is now open, and we are encouraging visitors to sign-up as soon as possible to assist planning of the event via our dedicated website, as we celebrate latest sustainability developments, innovations and technology across the entire value chain of our combined industries.
Notably, Dr. Isabelle Jaouen has been the Research & Development Director at Alland & Robert since 1992. In her senior capacity, she provides leadership and guidance for improving and advancing innovation and NPD at Alland & Robert. She oversees laboratory quality controls, and manages applied and fundamental research, and holds a PhD about food chemistry and an engineer in food science.
She leads a team of 10 specialists working in the Alland & Robert physicochemical and microbiological laboratories, and on R&D topics as part of the technological platform for customer training. She also manages the research & development partnerships with internationally recognized universities, including an ambitious collaborative program about acacia gum with the University of Montpellier, France. This programme, launched by Alland & Robert, aims at developing scientific projects and fundamental research about natural gums and includes a team of 15 to 20 scientists.
Dr Isabelle Jaouen also provides her technical leadership and strong experience in the food and ingredient industry to Alland & Robert’s customers. She is considered an industry expert in the area of hydrocolloids, and has extensive technical knowledge of natural gums production and applications. Prior to her work at Alland & Robert, Dr. Isabelle Jaouen has served for 5 years in flavor and ingredient industries in innovation and research and in quality control.
Neill Barston, editor of Confectionery Production magazine commented: “We warmly welcome Dr Jaouen to our line-up for this year’s World Confectionery Conference, which is shaping-up to be an especially notable event, as the industry stands poised at an especially historic moment in its ever-evolving journey.
“Never before has the sector had such access to advanced technologies, ingredients and alternative sourcing of products for consumers, yet there remain considerable tests for the sector as it continues to expand on a global level in spite of geopolitical and environmental challenges.
“We look forward to hearing from Dr Jaouen on how Alland & Robert is assisting the sector in developing new product applications that will ensure it continues to thrive as we move through the 2020s into an ever-more technology-led era.”
