Christian Jonassen

Country: Denmark
Company: Arla Foods Ingredients
Connect: LinkedIN


Christian Jonassen, Application Specialist at Arla Foods Ingredients. Christian comes with a huge experience and in-depth knowledge within the bakery industry – a true skilled baker from the heart combined with technological knowledge.

In his career, he has seen almost every corner of the industry. 15 years working in small to large size bakeries, working abroad and in supermarket in-store bakeries with responsibilities for laminated products.

Before joining Arla Foods Ingredients, he was working 10 years as Application Technologist for Danisco/DuPont focusing on functional ingredients like enzymes, emulsifiers and stabilizers for bakery and cereals.

His experience within food technology covers biscuits, breads, cakes, tortillas and gluten-free applications.

As application Specialist at Arla Foods Ingredients, Christian is working with whey and milk-based proteins for both bakeries and protein bars. As specialist, he is providing service for industrial manufacturers closely linked to sales, advising on reformulations/development of recipes as well as processing parameters when adding proteins – no matter if the target is to substitute eggs or when it´s for enrichment properties.


Protein Enrichment in Biscuits

Today’s consumers have a strong focus on their wellbeing and physical health. Due to the health advantages of protein, high-protein foods and beverages represent a long-term market trend. Consumers look for convenient snacks with a high-protein content to help them stay full for longer and manage their energy intake throughout the day.

The presentation will include insights on market information as well as the challenging parameters and how to overcome these when developing high protein biscuits qualifying for the EU high-protein claim (min 20% protein based on energy) and at the same time ensuring nice tasting and delicious products.

Biscuit People Conference

Join Us in Dubrovnik, Croatia
September 25.-28. 2023.

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