Linda Beck – Cargill

Global Product / Process Development Manager for Soy
Cargill Texturizing Solutions

Linda has over 25 years experience in the food industry, working for both retail processed meat manufacture, Peter Eckrich and Sons, as well as soy protein ingredient suppliers, Central Soya and Cargill.  Linda’s experience with soy protein includes development of methods to measure / predict the functionality of soy protein in a variety of food applications, development of meat, meat analog, yogurt, beverage and bar formulas with soy protein, teaching / training customers on proper use and handling of soy protein and providing on site technical support to customers.  She also has formulation and technical expertise formulating foods with inulin, and plant sterols.   Linda has a B.S. in Animal Science from Colorado State University, M.S. in Animal Science from the University of Maryland (M.S.).

Cargill is an international provider of food and agricultural products and services. With over 149,000 employees in 63 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. Cargill is the world's leading supplier of texturizers and emulsifiers to the global food and beverage industry with a portfolio of ingredients includes soy protein, hydrocolloids,
emulsifiers, lecithins, cultures, starches and functional systems. From design through development to manufacturing, Cargill is committed to creating with innovative new products for consumers to enjoy.

Web Site: www.cargill.com