SESSION DETAILS

The Business of Flavor — How Menu and Product Developers Create Flavorful Experiences

Wednesday, March 23 | 11:00 AM - 12:00 PM CT

Culinary Professional

Robert Danhi, Chef at Flavor360 Solutions
Chase Obenchain, Corporate Chef, Research Chef & Consultant at Chase Obenchain Consulting, Flavor360 Software and Dole Packaged Foods

Domains: Culinary/Baking Skills and Applications, Product Development / Marketing Strategies / Business, Food Science / Chemistry

Speed to market is driven by efficient communication when creating and evaluating flavor in menu items and consumer product goods. Ingredients are transformed into components and we combine these into builds. In this presentation, we will break down the fundamental building blocks of flavor and how every member of the F&B business invests resources to create more value at each stage of the R&D process. Chefs Robert Danhi and Chase Obenchain will deconstruct how RCA members can internally systemize the flavor evaluation process and speed up innovation and R&D processes. Come learn how to curate and codified your ingredients, components and builds and leverage a systematic approach in your organization.

Learning Takeaways:

  • The ability to think critically about the intermingling of sensory qualities and manipulation of their interactions and input with your consumers.
  • The logic behind codification and classification of foods, products, and flavors within your portfolio to view products through a broader, experiential lens.

Sponsored by Sadler's Smokehouse