Watch on demand now to learn what pet owners are saying about common preservation ingredients and product freshness.
Pet owners are paying close attention to their pet’s food product labels, appearance, and aroma, often avoiding unfamiliar or artificial ingredients. This webinar will dive into consumer perceptions of product freshness and how pet food and treat manufacturers can enhance food and treat quality with label-friendly ingredients. Featured speakers will include Chad Wethal, Global Marketing Manager, and Cynthia Rasmussen, Business Development Manager – Food Protection and Preservation, from Kerry.
WHAT YOU’LL LEARN:
- Hear what pet owners are saying about common preservation ingredients and product freshness.
- Understand what label-friendly preservation is.
- What to consider when selecting label-friendly ingredients for pet food and treat product formulas.
- Practical applications for preserving product quality and freshness with label-friendly ingredients.
This webinar is sponsored by Kerry, and presented by Petfood Industry and WATT Global Media.
Chad Wethal, Global Marketing Manager, Kerry
Chad Wethal is the Global Marketing Manager for Kerry’s Pet Wellness & Nutrition division. At Kerry, Chad is responsible for identifying key consumer and market trends across all global regions and working within Kerry’s cross-functional teams to manage the pet-specific product portfolio as well as identifying new and novel ingredients for the premium and super-premium food, treats and supplement categories. Chad has 15 years of marketing experience within the livestock and pet nutrition industries. Chad holds a B.S. in Dairy Science from the University of Wisconsin – Madison.
Cynthia Rasmussen, Business Development Manager – Food Protection and Preservation, Kerry
Cynthia is a Business Development Manager for Kerry’s Food Protection and Preservation division. At Kerry, Cynthia specializes in clean label preservation for a wide range of product applications including pet food. She has a B.S. in Cell Biology and Animal Physiology from the University of Wisconsin – Whitewater and a M.S. in Environmental Engineering and Environmental Science from Johns Hopkins University. Cynthia has spent the last 14 years focusing on microbiology, fermentation and food safety.