Food Product Development: Art, Science and Success workshop
This B2B event delivers an in-depth exploration of thickening and gelling agents, flavors, and sweeteners.
We are offering a complete journey from fundamental ingredient insights to food applications.
Attendees will gain exclusive access to industry-leading experts and uncover the latest market trends, formulation strategies, ingredient insights, and holistic new food product development approaches while connecting with top leaders in the field.
workshop agenda
thickening and gelling agents in food product development
Below, you will find the program overview for Hydrocolloids in Food Product Development Workshop Program 2025.
| Common Module Structure | ||||
|---|---|---|---|---|
| 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 Workshop | ||||
|---|---|---|---|---|
| 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 | ||||
| Learning Objectives | ||||
|---|---|---|---|---|
| At the end of this workshop, participants will develop a better understanding key ingredients listed below. Insights will include their structure-function relationship and key roles in food product development | ||||
| Flavors– with an emphasis in beverages | ||||
| Sweeteners– with an emphasis in beverages | ||||
| Gelling agents– Alginates, Carrageenans, Pectins | ||||
| Thickening agents– Xanthan, guar, locust bean gum, and starches | ||||
| Emulsifying agents– Acacia, Rubisco protein |
Contact us for any question
Our friendly team would love to hear from you.
