Confectionery Live is thrilled to present an insightful session led by Shannon Nangle, Co-founder and CEO of Circe Bioscience. Her presentation, scheduled for 18th September 2024, will delve into sustainable sourcing and processing in the confectionery industry, highlighting cutting-edge technologies that are transforming traditional approaches.
With a strong background in synthetic biology and structural biology, Shannon Nangle has spent the past six years developing Circe, a pioneering carbon transformation platform that converts carbon dioxide and hydrogen into valuable chemicals through fermentation and synthetic biology. Circe, which originated from her postdoctoral research at Harvard University’s Pam Silver Lab, represents a significant leap forward in sustainable chemical production.
During her session, Shannon will explore how manufacturers can embrace sustainable sourcing practices and utilise innovative processing technologies to reduce environmental impact while maintaining product quality. As global supply chains face increasing scrutiny and consumers demand more environmentally friendly products, Shannon’s expertise will provide confectionery professionals with practical insights into reducing their carbon footprint.
Key topics will include the benefits of carbon transformation technologies, the role of fermentation in sustainable ingredient production, and how businesses can leverage these innovations to stay competitive in a rapidly evolving market. Attendees will gain a comprehensive understanding of how to integrate these processes into their operations, with a focus on enhancing sustainability without compromising on taste, texture, or overall product appeal.
Shannon’s work has been widely recognised; she is an Activate Fellow, has been featured in the MIT Museum, and was named an MIT Tech Innovator under 35. With her deep knowledge and forward-thinking approach, she will equip attendees with the strategies needed to drive sustainability in their product lines, aligning with the growing consumer demand for eco-conscious choices.
“We are excited to welcome Shannon Nangle of Circe Bioscience to Confectionery Live,” said Hannah Larvin, Editor of International Confectionery Magazine. “Her groundbreaking work in sustainable chemical production through synthetic biology is set to revolutionise ingredient sourcing and processing, offering invaluable insights for businesses looking to adapt and innovate.”
Don’t miss this essential session to learn how sustainable sourcing and processing can shape the future of confectionery. Discover new pathways for reducing environmental impact and keeping your products ahead of the market curve.
To attend Confectionery Live, register here.
