12.08.2020 A CONVERSATION WITH HAROLD MCGEE As every good product developer knows, much of the sensory experience from eating (or “tasting”) food is from our olfactory receptors. Our sense of smell is critically important to creating delicious foods and...
01.27.2021 THE NEW NORMAL: HOW THE COVID-ERA HAS ACCELERATED FOOD TRENDS AND BEHAVIORS GOING INTO 2021 Change is inevitable, but historically slow on a macro level as it relates to food. In the era of COVID-19, the speed and adoption of change has dramatically...
03.17.2021 UPCYCLING: INNOVATION & PRODUCT DEVELOPMENT WITH UPCYCLED INGREDIENTS A webinar about the opportunities, challenges, and excitement in creating new foods and beverages from upcycled waste streams. Featuring: Barb Stuckey, Mattson President &...
