Food and Beverage Development: Keys to Formulation, Compliance and Success

There are no exact formulas for achieving a successful launch, but there are key factors to consider in order to achieve a development that ends satisfactorily. Today, there are new ingredients, nutritional claims, quality controls, and regulations that must be considered when developing a new food or beverage, especially if it is intended for sale in the United States.

Discover from renowned expert Rebeca López-García the latest challenges and regulations you must consider when approaching new product development, from formulation with new ingredients to successful positioning in local and international markets.

* Dr. Rebeca López-García is director of Logre International Food Science Consulting based in Mexico City, DF. Her work includes the implementation of food safety systems and international standards in the areas of safety, toxicology, legislation and international competitiveness. He has collaborated with international agencies such as the United States Agency for International Development, FAO, and various universities, such as Arizona, Michigan, New Mexico and Texas A&M in Mexico.

Addressed to:
Directors, managers, coordinators, analysts: research and development, quality, laboratory, production, new products, procurement, commercial, marketing, operations, technology, among other areas.

Organization Food Technology Summit & Expo with CIAJ (Jalisco Chamber of Food Industry).

Date: August 2
Time: 8:30 a.m. to 11 a.m

Av. Moctezuma no. 3515 esq. Lopez Mateos
Del Sol, Guadalajara, Jal. Mexico


Reports and registration: ++52 55 13282782 l ++5255 13282786 (e-mail protected)

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