Lolly Occhino holds a M.S. of Food Science from the University of Minnesota and a B.S. of Food Science from the University of Wisconsin. Lolly’s extensive breadth of experience ranging from large corporations to small businesses. Her range of experiences include varying forms of product development and ingredient applications including the design and analysis of experiments, sensory and shelf life testing to support product formulation and optimization. Working in varying environments over the previous 20+ years, Lolly served multiple customers with individual needs. Recently, she developed a new application for a unique protein ingredient for a large ingredient manufacturer that enjoys great success. At AURI, Lolly conducts and manages applied research and technical assistance for food clients.
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Minnesota food innovators are producing hip, handcrafted shrubs and switchels from muddled fruit, sugar and vinegar. These traditional drinks have roots in Colonial times, when people used apple cider vinegar to preserve fruit for the winter.
AURI is seeing much more activity in the alternative protein arena thanks to significant innovations in food products. This is a global trend recently explored by Lux Research who reported that “the demand for alternative proteins, beyond fish and meat…will grow at 14 percent annually by 2024.” Many food innovators are exploring new formulations to impact the existing protein supply chain. Total protein demand will double to 943.5 million metric tons in 2051, according the new report.
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