This month, Brinda Govindarajan, Tate & Lyle’s Global Ingredient Technical Director, will take on an additional exciting role supporting the food industry in Chicago as she joins the local Institute for Food Technologists (IFT) leadership team as a board member.
As the professional body working to advance the science of food and its application across the global food system, IFT enables individuals from more than 90 countries to collaborate, learn, and grow professionally.
“I’m really looking forward to taking on this role on IFT’s board in Chicago,” said Brinda, who is based in Tate & Lyle’s global innovation centre in Chicago. “I’m excited to support the organisation’s work helping the local food community stay on top of consumer trends, expand their expertise, and share knowledge to advance our profession.”
Leading the Tate & Lyle’s health and wellness-related technical work, Brinda works with customers to apply fibre ingredients and develop food and drink that meet growing consumer demand for products with less sugar, fewer calories and additional health benefits.
“Consumer demographics are shifting, as are consumer needs and preferences, and food companies know that they need to stay on top of these trends if they are to find the opportunity or “white space” to grow their business in a competitive marketplace. I’m a long-standing supporter of IFT, having been a member of the international board and chair of the board of the Kansas City division. Having moved to Chicago last year after several years working in Asia, I can’t wait to help the local division to deliver for our industry.”
It is no surprise that Chicago is home to IFT’s largest division in the United States, as the city has long been known for its dynamic food scene. Most of the world’s largest and most successful food and beverage brands have a base in the “Windy City”, and there is a growing community of food start-ups based there. These businesses benefit from Chicago’s extensive network of research centres and the large hiring pool that is fed by the area’s universities, and no doubt the world-class dining experiences on their doorstep provide valuable insight into the hottest food trends.