Speaker: Robert Danhi (Flavor360)
Take a journey though time as this session leads you through a science based culinary perspective of fermented foods that are the foundational flavor globally.
Speaker: Mike Kostyo (Datassential)
We'll cover the evolution of health and wellness as it moves into the Healthy 4.0 stage, the flavors and ingredients that Datassential predicts are growing in popularity, and how you can start using those flavors.
Speaker: Jim Painter (University of Texas Houston)
This presentation will share techniques to use fruit ingredients, and non-nutritive sweeteners or low-calorie sweeteners in place of added sugar.
During this webinar, we'll discuss why edible insects are a sustainable, alternate protein, speak to the how they may be utilized, and cover some details about specific insects as food in terms of nutrition and comparison to other proteins.
Speaker(s): Cheryl Preyer, Robert Nathan Allen, Wendy Lu M
Breakout session presented by Sara Place, Senior Director of Sustainable Beef Production Research, National Cattlemen's Beef Association and Tracey Erickson, VP of Marketing, Certified Angus Beef, LLC
2018 Conference Attendees $0