Edlong March 2021 Events Recap
March 2021 was an exciting start to event season. From Future Food-Tech (FFT) to the Chicago Food and Beverage Network’s (CFBN) Innovation Series, Edlong experts took the mic on virtual calls to share their plant-based food and beverage insights and expertise with the industry.
Future Food-Tech’s virtual summit, held March 11th and 12th, brought together industry innovators, global food brands, ingredient providers and investors to grow ideas from concept to reality.
Getting More Out of Plants: Entering the Next Phase of Plant-Based Ingredient Innovation
At Edlong, we’re committed to forging the future of plant-based dairy flavors and innovations. FFT Virtual attendees got a glimpse into the future of plant-based foods from our President and CEO Laurette Rondenet at the ‘Getting More Out of Plants: Entering the Next Phase of Plant-Based Ingredient Innovation’ panel discussion on March 12. Laurette and fellow industry change-makers revealed a new generation of plant-based ingredients and breakthroughs that are forecasted to transform the food and beverage industry.
Don’t miss these insights from panelists captured in the Expanding the Possibilities of Plant-based Product Development article from Food Business News, including a big takeaway from Laurette. Registrants for the event can also watch the full recording now on the FFT website.
Networking Tables: Sparking Ideas That Catch – Plant-Based Formulation Challenges
Additionally, Edlong’s very own on Anne Druschitz, Corporate Research Chef, hosted a Q&A discussion on on March 11 where she discussed with attendees their biggest plant-based challenges as well as discussed future development needs. From creating authentic mouthfeel and improving taste by eliminating off-notes to solutions for flavors that diminish over time and tips for working with different bases, Chef Anne hit on top challenges answered the audience’s most pressing questions around plant-based product development. Registrants for the event can also watch the full recording now on the FFT website.
Watch The Recording: Natural Flavors Impact On Plant-Based Applications
Since 2016, there has been a 350% increase in vegan/no-animal-ingredients claims on product packaging. Yet, the number one reason many consumers still say that they choose not to eat plant-based products is because of taste and texture* – which is where Edlong Flavors can make a big difference in your product’s chances for success!
Check out the recording below that we featured at our virtual FFT booth to learn from our Sensory Manager Julie Drainville in her video discussing Natural Flavors Impact On Plant-Based Applications to see how you can develop products that’s taste and texture will have your consumers clamoring for more.
CFBN Innovation Series Recap
On March 11, Edlong’s Master Food Scientist for Strategic Applications, Laura Enriquez was a featured panelist for the CFB Innovation Series session on The Innovation Factor for Plant-Based Products. The event had a final count of over 260+ attendees, with remarkable turnout of over 219 attending the sessions live. Make sure to watch the full recording below to hear from Laura and other experts in the plant-based space about the latest innovations and trends.