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 17, 2026: 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:
Learn about thickening ang gelling agents, flavors and sweeteners in NPD Develop a better understanding of the structure-function relationship Selecting the best option in your formulations Get the most out of functional ingredients in food product development
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 questionS

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Frequently asked questions

Who should attend this event?

This event is tailored for food and beverage industry professionals, including:

R&D Specialists and Product Developers
Food Scientists and Technologists
Ingredient Suppliers and Hydrocolloid Distributors
Quality Assurance and Regulatory Experts
Operations Managers and Production Engineers
Product / Brand Managers ve Marketing Professional
Purchasing Managers and Supply Chain Experts

Perfect for anyone seeking insights into the latest hydrocolloid applications and trends in food formulation and innovation.