Sandra Renz

Sandra Renz currently serves as a Food Technologist and Consultant at Better Food Consulting, where she plays a pivotal role in advancing innovative solutions within the food industry. Her expertise lies in supporting startups and established corporations in navigating the complex landscape of food innovation, particularly focusing on the development and integration of novel ingredients such as alternative proteins. Sandra’s deep understanding of plant and meat protein functionality, compatibility, and modification enables her to tailor ingredient solutions that enhance product quality, sustainability, and consumer appeal.

At Better Food Consulting, Sandra is actively involved in key projects that explore the potential of plant-based and meat analog products, leveraging her skills in food chemistry, protein chemistry, and food technology. She collaborates closely with clients to optimize ingredient functionality, improve process efficiency, and develop new product concepts that align with the growing demand for sustainable and health-conscious foods. Her work often involves applying advanced food analytical techniques and meat processing expertise to ensure ingredient stability, safety, and sensory acceptance.

Sandra’s role also encompasses guiding startups through the intricacies of product development, from initial concept to market launch, emphasizing the importance of innovative formulations, regulatory compliance, and consumer insights. Her passion for sustainable food systems and her comprehensive knowledge of food chemistry and technology position her as a valuable partner in shaping the future of the food value chain. Through her consultancy, Sandra Renz is committed to fostering the adoption of alternative proteins and novel ingredients, helping clients seize opportunities in the rapidly evolving landscape of sustainable food supply.