August 29, 2023 - Marcia Walker, Ph.D.

Marcia Walker, Ph.D.

Vice President, Research and Development & FSQA Schlotterbeck & Foss

Commercializing New and Innovative Foods

Abstract

The consumer demand for innovative, healthy, and convenient foods has been a theme in my food career. Food innovation can involve the development of new food processes, products, and packages to bring new and exciting products to market. Food industry Innovation involves all aspects of the food supply chain. Food and beverage companies continuously find more ways to produce healthier and newer options for consumers. Food innovations are often seen in products with healthier or premium ingredients or offer a consumer a convenient option for healthier RTE or prepared foods.

Consumer requests for food that is produced in a sustainable way, minimally processed, natural, free from additives and provides a maximum level of safety, convenience, taste, and nutrients are currently challenging food manufacturers to keep up with this demand. Processing technologies play a major role in food innovation, I will highlight the technical aspects of commercializing new technologies through product, process and packaging.

Speaker Biography

Marcia has extensive food safety and product development/innovation experience spanning over 20 years and is a well-known speaker and expert in product innovation and new technology commercialization. With experience working for Tofurky, PepsiCo supporting the Naked Emerging Brands innovation team and Starbucks/Evolution Fresh, she has been a pioneer in advancing new-to-the-market products, food safety, and emerging technologies. Walker helped to pioneer HPP at Fresherized Foods. She oversaw the development and commercialization of avocado, guacamole, fruit, juice, and meat items as well as being instrumental in the branding of Wholly Guacamole. Prior to this, Dr. Walker was at Oregon State University and worked on HPP product development, microbiological validation, and sensory analysis. The work was part of a Dept. of Defense grant that included improving combat rations using novel technologies and was critical in the adoption of HPP as a now widely used processing technology.

She was also involved in pioneering an effort to establish the Nonthermal Processing Division of IFT, as well as serving in several leadership roles for them. Marcia assisted in creating the Nonthermal Processing Workshop and Short course and served on the NPD- EFFoST Nonthermal Processing Workshop committee for the past 6 years. Additionally, she has served in many other roles within IFT including regional leadership. Most recently, she was part of the IFT Leadership Development Committee and served as Chair and past chair. Walker received her B.S. in Biology from Gonzaga University, M.S in Food Science and Nutrition from Washington State University, and a Ph.D. in Food Science from Oregon State University.