Taste, Texture and Stability Workshop 2025
This B2B event delves into thickening and gelling agents, flavors, and sweeteners, providing a comprehensive journey from foundational ingredient knowledge to practical food applications.
Participants will connect with industry-leading experts, enhance their formulation expertise, explore innovative strategies, and stay ahead of emerging market trends.
discover the art, science and success in food product development
April 14, 2025: New Brunswick, NJ
| each module will have the following common elements | ||||
|---|---|---|---|---|
| Start with relevant market trends | ||||
| Incorporate hands-on product evaluations | ||||
| Cover one or more topics around taste, sweetness texture and stability | ||||
| Wrap up with a panel discussion and Q&A |
| Taste, Texture and Stability in new product development (NPD) | ||||
|---|---|---|---|---|
| Beverage NPD | Petfood NPD | Dairy / Alt Dairy NPD | Savory NPD | New Innovations |
| Market Trends | Market trends | Market trends | Market trends | Market trends |
| Flavor insights | Texturizers and stabilizers insights | Texturizers and stabilizers insights | Texturizers and stabilizers insights | Texturizers and stabilizers insights |
| Sweetener insights | Hands on evaluations | Culinologists perspectives | Culinologists perspectives | Protein insights |
| Founder/Brand perspectives | Panel discussion | Hands on evaluations | Hands on evaluations | Hands on evaluations |
| Hands on evaluations | Panel discussion | Panel discussion | Panel discussion | |
| Panel discussions | ||||
workshop Learning Objectives: | ||||
|---|---|---|---|---|
| ||||
| Flavors– with an emphasis in beverages | ||||
| Sweeteners– with an emphasis in beverages | ||||
| Gelling agents– Alginates, Carrageenans, Pectins, Gellan | ||||
| Thickening agents– Xanthan, Guar, Locust Bean Gum, Tara Gum, Cellulosics, and Starches | ||||
| Emulsifying agents– Acacia, Karaya, and Rubisco protein |
Contact us for any question
Our friendly team would love to hear from you.
