Panchali has been with Givaudan for over 15 years. She started in the Complex Ingredient development group where she developed natural flavor ingredients using fermentation, enzymolysis and/or Maillard reaction. As the plant protein space was emerging, she shifted her focus to start the Protein Platform within Givaudan about 7 years back. In this capacity, she has led an application team within the Regional Innovation group. Currently, she is the Technical Director for savory/snack teams and manages a group of food scientists, flavorists and seasoning creators. She earned her MS in Food Process Engineering from South Dakota State University and a Graduate Degree in Nutrition from UC College of Allied health. She holds several scientific papers and patents.
Panchali will be part of a panel discussion on "Plotting the next 10 years in plant-based protein" on March 24.