The International Confectionery Awards is delighted to welcome Sarah Masoni, a trailblazer in food product development and flavour innovation, as a member of its esteemed judging panel for the upcoming awards season.
Sarah Masoni serves as Senior Faculty Research Assistant II and Director of Product and Process Development at Oregon State University’s Food Innovation Center Experiment Station. With over 25 years of experience at the Center, Sarah has played a vital role in bridging the gap between academic research and the food manufacturing industry. Her leadership has steered countless projects across diverse categories including plant-based foods, dairy, beverages, seafood, sauces, dry mixes, and functional snacks such as organic fruit and nut bars.
Widely recognised as a flavour specialist and food entrepreneurship mentor, Sarah’s impact stretches far beyond the lab. Her longstanding collaborations with ingredient vendors and flavour houses have positioned her at the forefront of taste innovation, with a keen eye for market readiness and consumer appeal. Her credentials as a former artisan cheese maker, combined with her ongoing involvement in prestigious industry bodies such as the Institute of Food Technologists, Oregon Dairy Industries, and the American Cheese Society, underscore her deep-rooted expertise.
Sarah is no stranger to the judging table, having evaluated entries for the Specialty Food Association’s SOFI Awards (2016–2020), the American Dairy Goat Association, and the American Cheese Society’s Annual Cheese Competition. She also lends her voice to the food start-up community through her popular podcast Masoni and Marshall: A Meaningful Marketplace, which celebrates emerging food entrepreneurs.
“I am thrilled to welcome Sarah Masoni as a judge for the International Confectionery Awards,” said Joseph Clarke, Editor of International Confectionery. “Her unparalleled knowledge of product development, her dedication to food innovation, and her refined palate will bring a wealth of insight to our judging process.”
Sarah holds a Bachelor of Science in Art and Food Science from Oregon State University and currently serves her second term on the Board of Directors for the Specialty Food Association.
The International Confectionery Awards recognises excellence in creativity, technical innovation, and sensory quality across the global confectionery sector. With the addition of Sarah Masoni to the judging panel, the awards continue to champion the highest standards of evaluation and industry expertise.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
