What’s Hot in the Beverage Industry?
A look at trends and regulations for beverage manufacturing
Presented by Omar Oyarzabal, Ph.D., EAS Consulting Group and Alex Brandt, Ph.D. Certified Group
The beverage industry is thriving. From sports recovery to hydration, food manufacturers are trying to gain a foothold in this multi-billion-dollar Food & Drug Administration (FDA) regulated industry. But just what are consumers buying and how can beverages be formulated to meet their demands while ensuring regulatory compliance? What happens when your beverage falls under FDA’s acidified food regulation?
Join Omar Oyarzabal, Ph.D. and Alex Brandt, Ph.D. for a look at navigating the many complexities of the beverage industry.
- How to include food safety practices when formulating new beverages.
- How FDA defines acidified foods and how to determine if your beverage formulation falls within this definition.
- When to bring in a Processing Authority to confirm your product’s safety.
- When to incorporate microbial testing related to ingredients, intermediate products, and finished products.
- Learning from others – FDA’s focus based on common inspection citations.
We invite all participants to submit their questions about beverage products for a discussion during the Q&A section of the webinar.
Enter Your Information to View
By clicking submit above, you consent to allow EAS Consulting Group to store and process the personal information submitted above to provide you the content requested.
About the Presenters
Omar Oyarzabal, Ph.D.
Senior Consultant for Food Services
Senior Consultant for Food Services, Omar Oyarzabal, Ph.D. works directly with EAS’ Senior Director for Food Consulting Services to assure client satisfaction and project management. He develops food safety protocols per FSMA and HACCP regulations and facilitate client training programs while collaborating with EAS consultants and clients to provide excellence in service. Prior to consulting, Dr. Oyarzabal was an Associate Professor with the University of Vermont Extension. He was also the HACCP Coordinator for the State of Vermont USDA and Editor in Chief, Microbial Risk Analysis for Elsevier.
Dr. Oyarzabal holds many food safety certificates through the Association of Food and Drug Officials (AFDO) including Processing Authority, Seafood HACCP Lead Instructor, Sanitation Control Procedures (fish, fish products), Foreign Supplier Verification Program Lead Instructor, Sprout Safety Alliance Lead Instructor. He is also a Acidified Products Lead Instructor through the Better Process Control School. He is widely published in peer reviewed journals including International Journal of Molecular Science and industry publications such as Food Safety News, Food Safety Tech and Food Online. Dr. Oyarzabal’s Ph.D. is in Microbiology/Poultry Science Ph.D. from Auburn University.
Alex Brandt, Ph.D.
Chief Science Officer
Dr. Alex Brandt serves as the Chief Science Officer within Certified Group and has been employed with the company since 2014. Dr. Brandt earned his B.S. and M.S. from Texas A&M University in Food Science and Technology with an emphasis in Food Microbiology. He earned his Ph.D. from Texas Tech University in Animal Science with an emphasis in Food Microbiology. His graduate school research was focused on novel food antimicrobial applications, environmental sampling of food production facilities, and molecular subtyping of foodborne pathogens.
In his role as CSO, Dr. Brandt combines his knowledge of food processing operations with his expertise in microbiology and molecular biology to provide technical solutions for Certified Group customers. This includes overseeing the Lab Plus scientific team, which performs customized research studies such as process validations, challenge studies, method validation studies, and specialized testing services. Dr. Brandt also oversees the technical services team that provides technical guidance to customers on method validations, regulatory matters, and contamination troubleshooting. Dr. Brandt is a member of the International Association for Food Protection, AOAC International, and the American Meat Science Association and also serves on the Scientific Advisory Board for United Egg Producers.