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Edlong Re-Imagines Dairy and Dairy-Free Applications at IFT: Interactive tastings and seminars at Booth #2435

May 20, 2019

ELK GROVE VILLAGE, IL, USA [20 MAY 2019]—Edlong will showcase its expertise with dairy and dairy-free flavors as an exhibitor at IFT19: Feed Your Future in New Orleans, LA from June 3 through June 5.

“Our goal is to help food innovators rethink their use of flavors to not only deliver authentic taste, but drive products to market faster,” said Edlong CEO and President Laurette Rondenet. “We’ll focus on how natural dairy flavors help achieve better taste and mouthfeel in healthier applications as well as the critical function of natural, dairy-free flavors in plant-based applications.”

At Booth #2435, Edlong will feature exciting tastings of dairy-free and dairy innovations including a flight of vegan dips and a surprisingly indulgent ice cream made from cottage cheese. In addition, the company will offer two interactive seminars: The Science of Better-for-You on June 3 at 2 P.M. and on June 4 at 11 A.M, and The Art of Plant-Based on June 3 at 11 A.M. and on June 4 at 2 P.M.

IFT’s Annual Event and Food Expo is one of the largest events of its kind. It brings together science of food professionals from around the globe with the intention to inspire and transform collective knowledge into innovative solutions to help advance food safety, nutrition and sustainability. To learn more and register to attend, visit iftevent.org

About Edlong
Experience the science and art of authentic taste. Edlong has the broadest global portfolio of dairy flavors and is the only certified woman-owned flavor house in the food manufacturing industry (WBNEC). Founded in 1914, we are committed to world-class service in custom flavor development, applications and culinary support, regulatory compliance and supply chain performance. Our broad portfolio of dairy and dairy-free flavors improves classic taste profiles for Cheese, Butter, Sweet Dairy, Cream and Milk. We also deliver unique functional value in the flavor and mouthfeel of sugar-reduced products, and mask nutritional ingredients in foods and beverages. edlong.com