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Maximising quality protein and increasing total protein in snacks and bakery

Date: June 10, 2020

Time: 2:00 – 3:00 PM Central Daylight Time

Want to maximise quality protein and increase total protein? Learn how to combine oat and pulse ingredients to help you achieve your goal.

Key presentation points:

  • introduction to oat and pulse ingredients and how they can be combined to maximise quality protein in snacks
  • product development considerations in using oat and pulse ingredients in extruded snacks
  • maximising quality protein and total protein in bakery, wheat-based and gluten-free

Guest speakers:

Jennifer Evancio
Director, Sales and Business Development
Avena Foods Ltd.

Website: Avena Foods   |   LinkedIn: Jennifer Evancio

Jennifer Evancio is the Director of Sales and Business Development with Avena Foods Limited, based in Vancouver, Canada. Perhaps it shouldn’t be a surprise that she is at Avena Foods, given that sustainable, plant-based food ingredients are part of her DNA. Jennifer grew up in Saskatchewan, the Canadian heartland of pulse and oat production. Her family homesteaded here before Saskatchewan was officially declared a province in 1905.

After 16 years at Saskatchewan Trade & Export Partnership, mainly as Director of the Agri-Value international trade development team, Jennifer joined Best Cooking Pulses as Director of Sales & Marketing. Jennifer has been in her current role since Avena Foods and Best Cooking Pulses merged in 2018, sharing her passion for, and knowledge of, pulse and oat ingredients with innovative food, petfood & nutraceutical companies in North America and Europe.

Avena Foods Limited
Jennifer Evancio, Avena Foods Ltd.

Shannon Hood-Niefer, Ph.D., MBA
Vice President, Innovation and Technology
Saskatchewan Food Industry Development Centre Inc. (Food Centre)

Website: Food Centre  |   LinkedIn: Shannon Hood-Niefer

Dr. Shannon Hood-Niefer has worked in the food industry for over 20 years gaining experience in developing new food products, assisting entrepreneurs start food companies, and implementing innovative solutions in food companies. As the Vice President of Innovation and Technology, her primary role is to strategize technologies to be adopted and to help food companies work with non-traditional ingredients and innovative solutions. She is passionate about agriculture and the role food plays in health, community, family, and entertainment. Outside of her profession, family and sport plays an integral part of her life. Shannon loves to be outside, whether it be cycling, running, hiking, skiing or backpacking.

Saskatchewan Food Industry Development Centre Inc. (Food Centre)
Dr. Shannon Hood-Niefer, Food Centre

Linda Malcolmson, Ph.D.
Senior Advisor, R&D
Avena Foods Ltd.

Website: Avena Foods   |   LinkedIn: Linda Malcolmson

Linda is a food industry consultant working in research and development for Avena Foods Ltd. She has 20 years of diverse industry experience and 30 plus years of research and development expertise. She has authored/co-authored 8 white papers, 10 book chapters, and over 60 peer reviewed research papers. Prior to joining Avena Foods, Linda was the Director of Special Crops, Oilseeds and Pulses at the Canadian International Grains Institute and was a Professor in the Department of Human Nutritional Sciences at the University of Manitoba. She received her Ph.D. in Food and Nutritional Sciences from the University of Manitoba.

Linda is a member of the Cereal & Grains Association serving on the Pulse Technical Committee and the recently formed Pulse Division. From 2016-2018, Linda also served as a guest editor for the association’s publication, Cereal Foods World.

Avena Foods Limited
Linda Malcolmson, Avena Foods Ltd.


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