ELK GROVE VILLAGE, IL [May 27, 2015] — Two representatives from Edlong Dairy Technologies recently shared their knowledge of dairy flavors with the Elements of Taste & Flavor class, taught by Chef Michael Maddox, at the College of DuPage in Glen Ellyn, Illinois. Edlong’s Corporate Research Chef Anne Druschitz, CRC®, and Senior Flavor Lab Technician Mario Jez introduced the class of culinary students to flavor profile terminology and the identification of flavor compounds. They also led a discussion on how and why to use flavors in food applications.
“Today’s culinary students have so many interesting career options, and many aren’t familiar with the career paths available outside of the restaurant and food service industries,” says Chef Druschitz. “It was a pleasure to be able to give these students a glimpse of what a research chef does, and to introduce them to flavors, which often aren’t a major part of culinary school programs.”
The students also had the opportunity to taste and smell a variety of dairy flavor ingredients as well as finished products containing dairy flavors. They were able to compare real Comté cheese with a Comté cheese sauce that used flavors instead of commodities to achieve the same taste impact. A matcha green tea latte, rich in protein, showed the students how dairy flavors can be used in unexpected ways to mask off-notes.
Edlong Dairy Technologies is the global food industry’s most comprehensive resource for dairy flavor technologies. Founded in 1914, the company assists customers at every stage of product development, offering technical collaboration, formulation expertise and customized solutions. It also develops and markets Cheese, Butter, Milk, Cream, Cultured, Sweet Dairy and Masking and Mouthfeel flavors, backed by personal, responsive, reliable service. Edlong is a certified Women’s Business Enterprise (WBE) through the Women’s Business Enterprise National Council (WBENC). edlong.com
Dave Booth, Edlong Dairy Technologies