Jill Beaverson

With more than 25 years of experience in food and beverage journalism, Jill Beaverson has made culinary and food product development her special area of coverage. She has written for Fancy Food magazine and Specialty Food magazine, among others, and represented foodservice companies, vineyards, the California Artisan Cheese Guild, and Microsoft. Ms. Beaverson’s journalism degree is from the University of Missouri-Columbia. She can be reached at jilllynneb326@gmail.com.

Crunch Factor: The Multisensory Science Behind Snack Appeal

Consumers love flavors that have “crunch,” from the snap of a salty snack to the sweet crunch in fillings, coatings, snacks, and confections

Jill Beaverson

May 8, 2025

Food scientists have long recognized that crunch is something more than a texture; it has the power to affect how we interpret flavor. Crunchy foods yield many sensations and experiences, and are psychologically rewarding on several levels.

Rising to the Challenge of Organic Baking

In spite of technology and ingredient advances, certain hurdles remain with organic baking

Jill Beaverson

June 5, 2024

“The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”

Bakers Find ‘Going Organic’ Easier Than Ever

The organic movement continues its upward growth, and that includes in baked goods

Jill Beaverson

October 11, 2023

Consumers today seek healthy ingredients, which is a key reason the organic products market is on the upswing. In spite of some controversies over whether organic foods are healthier than mainstream versions of the same foods, consumers continue to hold fast to that belief.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

Jill Beaverson

ARTICLES

Crunch Factor: The Multisensory Science Behind Snack Appeal

Rising to the Challenge of Organic Baking

Bakers Find ‘Going Organic’ Easier Than Ever

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