Plant-based meat alternatives have different nutrient profiles, go through different processing conditions, and contain different ingredients than meat. As a result, they have different challenges when it comes to food safety and shelf life.
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Sarah Engstrom, PhD
Senior Scientist - Grande Custom Ingredients Group
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Sarah Engstrom worked as Principal Scientist in Food Protection & Preservation with Kerry, where she works to develop and apply clean-label technologies for improving shelf-life and safety of foods. She holds M.S. and Ph.D. degrees in Food Science from the University of Wisconsin. Prior to her time at Kerry, Sarah worked as a research microbiologist for the Food Research Institute and a corporate microbiologist for Oscar Mayer and Land O’Lakes.
