At Edlong®, we regularly participate in events, speak at industry conferences, and use our knowledge of concentrated dairy flavors to help formulators innovate in the food manufacturing industry. See what we’re up to now.
ELK GROVE VILLAGE, IL [November 13, 2014]—Laurette Rondenet-Smith, President and CEO of Edlong Dairy Technologies, is one of ten outstanding business leaders who were inducted into the University of Illinois at Chicago’s (UIC) 2014 Chicago Area Entrepreneurship Hall of Fame. The induction ceremony took place on Thursday, November 6 at the Chicago History Museum. Under […]
Edlong Research Chef, Anne Druschitz, talks to FoodIngredientsFirst about trends, applications showcased at the IFT Food Expo 2014 and Edlong’s new Ireland office.
100 years. A great accomplishment for any American company. But Edlong is also becoming the global leader in their industry. They are strategic in their design, and have built their brand by developing a highly focused intrapreneurial culture that is aligned and focused on continuous innovation for their customers. Since Laurette Rondenet-Smith, President and CEO, […]
To learn more about the latest trends in flavors for baked foods and snacks, Baking & Snack consulted Edlong Dairy Technologies’ Jennifer Lowry, vice-president, sales and marketing; Rick Schultz, vice-president of strategic development; and Karen Grenus, senior food scientist. We found out about dairy flavors that foster chef-created taste and those that mask bitter notes […]
Edlong Dairy Flavors has changed its name to Edlong Dairy Technologies, and announcing a new logo to accompany the new name. The shift reflects how the company is increasing its value to global customers through expanded capabilities in food ingredient technologies. “Our new name positions us for growth in food ingredient technologies but remains true […]
As part of Feeding Tomorrow’s Food4Thought initiative, four high school students from Girls, Inc. in Orange County, CA attended the IFT Annual Meeting & Food Expo® for an immersion in food science. The students had the opportunity to tour the IFT Expo show floor, meet with food science industry leaders, and attend the Disney Student […]
Milk’s organoleptic prop-erties combined with its healthy halo make dairy products a desirable ingredient in all types of foods. Formulators seeking dairy flavor profiles not only formulate with the “real” thing in order to make claims such as “made with cheddar cheese” or “contains real milk,” they will often include dairy ingredients designed to provide […]