AVENA WEBINARS
Avena Best Pea Hull Fibre for Functionality and Gut Health
Avena Best Pea Hull Fibre for Functionality and Gut Health
Registration for this webinar is now closed. For more information on Avena’s natural dietary fibers, click here.
A recording of our webinar is available to view/download.
Avena Best Pea Hull Fibre for Functionality and Gut Health
Date: May 27, 2020
Time: 2:00 – 3:00 PM Central Daylight Time
Avena Best Pea Hull Fibre provides functional benefits when formulating meat and bakery products. New clinical research has identified the beneficial effects of pea hull fibre on the gut and microbiome.
Join us in learning about:
- Gastrointestinal and other health benefits of Avena Best Pea Hull Fibres
- Applications in meat and plant-based analogues, sauces and fillings
- Functional benefits of Avena Best natural dietary fibres in gluten-free and wheat-based bakery and snacks
With guest speakers:
Chris Marinangeli, Ph.D., RD
Director, Nutrition, Science and Regulatory Affairs
Pulse Canada
Exploring the Health Benefits of Pea Hull Fibre in Humans
Website: Pulse Canada | Twitter: @pulsecanada
Chris completed an interdisciplinary doctorate in Nutrition and Food Science at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals. Following his tenure as Senior Manager Nutrition Science and Regulatory Affairs at Kellogg Canada, he joined Pulse Canada as Director, Nutrition Science and Regulatory Affairs.
Chris serves on the Scientific Review Committee and Board of Directors for the Canadian Federation of Dietetic Research, and previously served on the Canadian Advisory Council the International Life Sciences Institute – North America.
Matt Lentsch
Director, Sales and Business Development, US
Avena Foods Ltd
Clean label, allergy-friendly binder for managing free moisture in meat, plant-based analogues, sauces and fillings
Website: Avena Foods | LinkedIn: Matt Lentsch
Matt Lentsch is Director of Sales and Business Development for Avena foods, based in Minneapolis, Minnesota. Matt has a masters of Dairy Science from South Dakota State University. Matt worked in product development and operations before moving into sales. He has extensive experience in functional ingredients into the dairy, meat, beverage and nutrition bar industries.
Michelle Briggs,
Director, Sales & Business Development, UK
Avena Foods Ltd
Consumer-friendly, ready-to-eat dietary fibre with functional benefits for gluten-free and wheat-based bakery and snacks
Website: Avena Foods | LinkedIn: Michelle Briggs
Having worked in the UK baking industry for more than 17 years, Michelle has a wealth of experience in product development and formulation, process development, and sales. Travelling extensively, she has developed an appreciation of the differences in both product range and manufacturing capability in different markets.
After spending most of her career working in the chemical leavening sector, in 2019 she joined Avena Foods as Director of Sales and Business Development for the UK. She believes food manufacturers have a responsibility to make their products as nutritious as possible, and that making small changes to a wide range of products can have a positive impact on population health. Her goal is to work with gluten-free manufacturers to improve the nutritional profile of the products they offer.
AVENA WEBINAR SERIES
Avena Foods is pleased to announce our first ever Avena Webinar series. We look forward to hosting leading industry experts to discuss a variety of hot-button topics, ranging from technical advice to novel ingredient applications.
Upcoming Avena Webinars:
- Pulse Ingredients 101 and Avena BEST Pulse Egg Replacer and Visco-Enhancer
September 2020
More information coming soon.
Past Avena Webinars:
- Sustainability from the Ground Up — farming, milling and food
April 22, 2020
Recording is available for download, learn more.
- Celiac disease, farming solutions, and formulating nutritious gluten-free foods
May 13, 2020
Recording is available for download, learn more.
- Maximising quality protein and increasing total protein in snacks and bakery
June 10, 2020
Recording is available for download, learn more.
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