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Ingeborg Haagsma-Boels
Ingeborg Haagsma-Boels has over 15 years’ experience in R&D and product innovation within FMCG, including 8 years leading and building a results-driven R&D department in a family-owned business. She is a decisive manager of development teams across external manufacturing and packaging facilities, delivering successful product launches. She has extensive experience in building external R&D ecosystems, fostering strategic partnerships between industry and research institutions, and translating insights into commercially viable products. In 2023 she became professor (of applied sciences) in Protein Transition at HAS green academy. She translates the relevant issues into practice-oriented research in which innovation, sustainability and consumer acceptance come together. Her ambition is to develop tasty products that respond to new consumer needs and encourage a shift away from animal products towards more alternative proteins in the diet.
Sessions
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From Novel to Desirable: The Science of Flavour, Colour & Consumer Acceptance22-Sep-2026The Flavour and Colour Lab
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Practical Lessons about Flavour and Colour from Developing Future Foods22-Sep-2026The Flavour and Colour Lab