Dr. Isabel Trogh

Customer Technical Support Manager

Connect: LinkedIn | Biscuit People

BIOGRAPHY

Isabel Trogh graduated in 2000 with a Master degree of Bio-engineer Chemistry (option food) at the Catholic University of Leuven in Belgium. In 2004, Isabel obtained a doctoral degree in Applied Biological Sciences at the same University.

She has more than 20 years work experience in the food industry. She started her career as R&D Manager Patisserie Mixes, followed by R&D Manager Nutrition and later on moved to Product Manager Patisserie Mixes, all at Puratos Group (Belgium). Since January 2013, Isabel is working as Customer Technical Support Manager within the BENEO-Technology Center at BENEO in Belgium. She is helping food customers to identify new opportunities by using BENEO’s ingredients and providing solutions to technical issues at customers for all food applications. Isabel is also creating technical data and giving application trainings to internal and external customers and she is bakery application specialist within the team.

BPC 2025

Solutions for nutritional and technical improvements in biscuits

BENEO is providing a whole range of food ingredients that are derived from natural sources such as chicory root, sugar beet, rice, wheat, barley or faba bean. These smart ingredients can be used to improve nutritional and technical properties of biscuits while obtaining a pleasant taste and texture. Because of time constraints, only a part of BENEO’s solutions for biscuits will be explained during this conference. We will focus on the incorporation of our functional fibres in biscuits for sugar reduction and Nutri-Score improvement, faba bean ingredients for egg replacement and as protein source and a last topic that will be presented is the use of rice starch for texture improvement.