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Beverage and Ingredient R&D Technology Committee

Mission

To promote the understanding of product and ingredient technology issues facing the beverage industry and also to provide a technical forum for new ingredients, new products and trends observed within the global beverage community.

Current Activities

The objectives / goals of the committee include:

To promote the understanding of product and ingredient technology issues facing the global beverage community.

To that end, here are the latest activities of the Beverage and Ingredient R&D Technology Committee.

The Beverage and Ingredient R&D Technology Committee will present the latest technology and innovations at the BevTech® 2021 virtual meeting. Click here to view the committee meeting agenda as part of the larger agenda, also available through Whova for registered attendees. The Beverage and Ingredient R&D Technology Committee meeting will be held on Wednesday, May 5, 2021. The theme of this year's BevTech is Trends and Innovations in Challenging Times.

Subcommittees

Please click on the More Information button for additional details about any of these subcommittees. If anyone wishes to join a group, please contact the Subcommittee Chairs.

Beverage Preservatives Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

Subcommittee Chair

Paul Marquardt
LANXESS
Phone: 412-260-5130

More Information

Caramel Color Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

Subcommittee Chair

Glen Dreher
D.D. Williamson
Phone: (502) 560-5308

More Information

Certified / Exempt from Certification Colors Subcommittee

The objectives / goals of the committee include: Subcommittee description needed.

The Subcommittee Chair position for this committee is open. If you are interested in the position, please contact the ISBT office at for more information.

More Information

Craft Beverages Subcommittee

The objectives / goals of the committee include: Identification and establishment of guidance for best practices regarding the technical challenges specific to craft beverage producers, while drawing upon the wealth of experience within the ISBT and across all relevant areas of expertise in order to establish guidance and promote best practices for the producers of craft beverages.

Martin Senz

Subcommittee Chair

Martin Senz
Research and Teaching Institute for Brewing in Berlin (VLB)
Phone: +4930 45080 153

Phil Tappenden

Subcommittee Chair

Phil Tappenden
Soft Drinks International
Phone: +44 (0)1202 842222

More Information

Education and Beverage Institute Subcommittee

The objectives / goals of the committee include: This subcommittee coordinates the development of education modules and seminar speakers as needed.

Esteban Mejia-Meza

Subcommittee Chair

Esteban Mejia-Meza
ADM
Phone: 4755295553

More Information

Areas of Interest

  • Acidulants
  • Flavors
  • Emulsifiers
  • Food Colors
  • Antimicrobial Agents
  • Stabilizers
  • Antioxidants
  • Vitamins
  • Minerals
  • Functional Ingredients

Beverage Institute by ISBT®

The Beverage and Ingredient R&D Technology Committee worked with the Beverage Institute by ISBT® and The Packaging School to develop the following courses:

Beverage Ingredients Course

Beverage Ingredients Course

In order to supply beverages, we must have ingredients. Without them, a beverage cannot exist. There are different types of beverages, and, naturally, these different types have different ingredients. This Beverage Ingredients course offers a deep dive into understanding the principles of the chemistry, manufacturing, quality guidelines, and applications of the most common ingredients in beverages we consume.

Non-Member: $900
Member: $800

Enroll Now

Learn More

Note: Any ingredient module may be purchased a la carte by clicking the Learn More button, then selecting the link to View Course for the module(s) you are interested in, then clicking the Buy button.

Fundamentals of Beverage Technology

Fundamentals of Beverage Technology

The Fundamentals of Beverage Technology is a self-paced, interactive session providing a technical overview of the beverage industry. It covers the complete supply chain from research and development to ingredients, processing, packaging, and food safety to finished goods distribution.

The Introduction to Beverage Ingredients and Introduction to Product R&D modules were developed in conjunction with the Beverage and Ingredient R&D Technology Committee.

Non-Member: $399
Member: $299

Enroll Now

Learn More


BevTech Presentations

2019

  • Plant Proteins in Beverages — Kasi Sundaresan (Ingredion)
  • Natural Glycolipids — Paul Marquardt (Lanxess)
  • Role of Juice as an ingredient in the Beverage Industry — Don Giampetro (ITI Tropicals)
  • Transforming Global Trends into Flavors and Ingredients for Wellness Seekers — Amy Lovelance / Alyssa Schultz (Givaudan)

2018

  • Preservatives in Beverages "sodium benzoate" — Maia Jack (American Bev. Association)
  • Plant Based Beverages: Improving the Taste, Texture and Nutritional Profile — Danielle Wedral (Licata), Caitlin Jamison (Jungbunzlauer)
  • Emulsifiers in Beverage applications — Afaf Makarious (Ingredion)
  • Functionality of Hydrocolloid in Beverage Applications — Kyle Bailey (CP Kelco)

2017

  • Technical Challenges and Solutions with adding Proteins to Beverages — Vicky Fligel (Glanbia)
  • The role of Research Chefs in Product Development — Kyle Shadix (PepsiCo)
  • Naturally-derived Flavor Carrier and Ingredient in Flavor Systems — Steve Hurff (DuPont Tate & Lyle)
  • Taste modulation for sugar and salt reduction and bitter blocking — Amy Lancaster (Chromocell Corp.)