This year, we tasked our summer interns with working strategically within key market trends to develop applications that use Edlong flavors in plant-based and better-for-you products. They were up to the task! They created an indulgent vegan dark chocolate yogurt with graham cookie crumble and vegan marshmallow toppings. This innovative and plant-based twist on s’mores used Edlong flavors to provide the richness and decadence often missing in plant-based treats.
We also asked our interns to tackle the challenge of addressing consumer demand by creating a plant-based product that tastes like its dairy counterpart. The interns are working together to add natural vegan and dairy-free Edlong flavors to plant-based cream cheese to create a taste profile that mimics authentic dairy cream cheese. The interns will present their strategy, their products, their findings and their recommendations to the Edlong leadership team in August as part of a lunch and learn event. We can’t wait!
Komal Sapra, University of Illinois
William Lui, University of Illinois
Kaylin Patton, University of Illinois
Alexandra Shafran, University of Illinois
Jim Kirkendall, Alabama State University
Mario Vega Jr., DePaul University
Domenica Lazo, Culinary Institute of America
Dylan Drawer, Augustana College
Sophie Gallagher, Mortini Catholic High School
Jaylah Henderson, Proviso Math and Science Academy