Webb Girard, MSc, Senior Director of Research & Development, Culinex, LLC
and a member of Global Food Forums’ Advisory Board
Webb Girard, MSc, Director of Technology, Culinex, is a veteran project manager focused on projects requiring technical expertise in product or process improvement, process standardization, plant scale-up, and shelf life determination and extension. His experience ranges from dried meat snacks to fresh sausage, fresh pasta (including cut and filled), fresh entrees, pesto, sauces, dips, salsas, spreads, hard candy, and crackers, most with clean label parameters in mind.
His background as a food scientist enables him to apply a deep understanding of food chemistry, engineering and formulation with his passion for great food. Webb has led cross-functional teams that included Product Development, Marketing, Operations, Engineering, and Sales.
Webb spent over 17 years holding product development positions as Culinologist at Madrona Specialty Foods and Monterey Gourmet Foods, and as an Innovation Scientist, Oberto Sausage Company.
Webb has a BS in Food Science from the University of Idaho and an MS in Food Science from the University of Maryland. He is a professional member of the Institute of Food Technologists and a member of the Research Chefs Association.
webb@culinex.biz
Consumers want to understand and be comfortable with the ingredients used in the formulated products they purchase. This has led to increased interest in whole food ingredients. This presentation will review approaches and alternatives for the reformulation of traditional processed foods into clean label products. A key focus will be on using whole foods or naturally derived solutions while considering processing implications. The concepts presented can be translated for use across a range of applications, speeding reformulation and new product development efforts.
Consumers’ continued demand for safer, healthier meat products drives cured meat manufacturers to step up their game. This presentation will discuss the curing process, the science behind it, and the basics of how to create great-tasting sausages, bacon and ham. The replacement of nitrites and phosphates with “natural” ingredients that preserve flavor, color, and texture will be explored. Key external manufacturing plant factors will be touched on. You’ll also see (and taste) samples of conventional and clean label bacon, beef jerky, and fully cooked deli sausage, while we demystify the terminology, methodology and theory behind “uncured” meat products.
