Thursday, March 24 | 11:00 AM - 12:00 PM CT
Anna N Cheely, Chef and Senior Scientist at Kalsec
Domains: Product Development / Marketing Strategies / Business, Food Science / Chemistry
An overview of current hot and spicy trends and how it all relates to current and future product development for research chefs and culinologists. From food service to CPG and retail, we will discuss the interconnectedness of pungency and chemical feeling factors to give the customer the ultimate experience through their food. This presentation will be both technical and culinary. Don’t miss out on this interactive session!
- To understand how to use pungent liquid extracts in the product development of consumer packaged goods and new product innovation.
- To learn the advantages of using pungent ingredients to transform a food trend, culinary concept, or gold standard to a manufacturable food item.