11:30am
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Anuj Shanbhag
Manager, Product Development, Global Hydration
Coca-Cola
BIO:
Mr. Anuj Shanbhag is a food science professional with more than eight years of experience in the food and beverage industry. He holds a Master of Food Science from the University of Massachusetts, Amherst. He currently works as a Product Development Manager at The Coca‑Cola Company, where he leads product innovation for the Global Hydration and Advanced Hydration Category, driving development across brands such as Powerade, Smartwater, and BodyArmor.
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PRESENTATION SUMMARY:
The New Balance: Clean Label, Functional Benefits, and the Future of Indulgent Beverages​
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In today’s beverage market, consumers increasingly expect products that deliver both feel‑good wellness benefits and crave‑worthy indulgence. This presentation explores how clean‑label formulations, functional ingredients, and sustainable packaging are reshaping the beverage industry. Drawing from recent clean‑label trends and functional drink innovation findings, we’ll examine how brands can create beverages that satisfy health‑focused shoppers without sacrificing flavor, texture, or enjoyment.​​
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12:00pm
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Chef Ed Harris
Plant-Based Chef | Speaker | Product Developer | Restaurant Consultant
Iron Chef International Winner, Chopped Winner
Chef Ed Harris is a Consulting Chef, Product Developer, and food industry consultant specializing in plant-forward innovation, flavor systems, and scalable food solutions. With over 15 years of experience working across restaurants, consumer packaged goods, and R&D kitchens, he helps brands turn bold ideas into products that actually perform in the real world.
Known for bridging culinary creativity with operational and formulation strategy, Chef Ed works with food companies, startups, and hospitality groups to improve flavor, consistency, and efficiency without sacrificing soul. His work focuses on plant-based product development, ingredient functionality, and building systems that support growth.
At IFT, Chef Ed brings a practical, chef-driven perspective to food science, where flavor, function, and execution meet.
Presentation Summary
Cooking with Purpose: Wellness, Sustainability, and Travel-Inspired Cuisine explores how intentional cooking can support personal wellness, environmental responsibility, and deeper cultural connection, without sacrificing flavor or creativity. Drawing from global travel, real-world kitchen experience, and modern plant-forward practices, Chef Ed Harris shares practical insights on building dishes that are nourishing, resource-conscious, and inspired by the world’s great food cultures. This session bridges culinary craft and conscious decision-making, offering a fresh perspective on how chefs and food professionals can cook with meaning in today’s evolving food landscape.
