NEW TECH FOODS

US-based ingredient technology firm MycoTechnology has named Robert Scott to its board of directors.

Scott, who brings over 25 years of leadership experience in the food and beverage sector, currently serves as president of Albany State University, Georgia. His career spans senior roles at Kraft Heinz, Coca-Cola, Abbott Nutrition and Procter & Gamble, as well as academic posts at Spelman College, Boston College and Norfolk State University.

At Kraft Heinz, Scott led the transformation of the company’s global R&D organisation, while at Coca-Cola he headed new ingredient discovery and sweetener technology development across multiple global markets.

Founded in 2013, MycoTechnology specialises in creating functional ingredients using mushroom mycelia fermentation, targeting applications in sweeteners, proteins and other natural solutions for the food and beverage industry.

MycoTechnology's chairman of the board, Rob Case, said: “We are thrilled to welcome Robert to the MycoTechnology board of directors. “Robert’s broad understanding of the food and beverage industry and specifically his beverage category sweetener expertise will be especially valuable ​ as we commercialise and bring to market our revolutionary new​ ingredient, Honey Truffle Sweet Protein, ​ which is naturally derived from the honey truffle and delivers a uniquely clean taste profile with minimal off-notes.” ​

MycoTechnology's CEO, Jordi Ferre, added: “In addition, Robert’s contributions to the board will be important by providing the customer view as we continue to expand our portfolio of natural ingredient solutions from mushroom mycelia fermentation into the global food and beverage markets".

Top image: © MycoTechnology