According to Innova Market Insights, multisensorial
experiences offer new levels of indulgence and attract consumers looking for
unique flavor and texture combinations. During this on-demand webinar learn how
the fourteen different forms of almonds can offer endless flavor, aroma, and
texture options for product developers.
Using sensory research findings from the Almond Board of California (ABC), Guangwei Huang, Associate Director, Food Research and Technology, ABC, and Kathy Stephenson, Director of Marketing, CuliNex, hold the keys to unlocking a well-rounded sensory experience by incorporating almonds across food applications.
Guangwei will highlight how product developers can maximize almonds’ flavor, aroma, and texture to create ingredient pairings that consumers crave, while Kathy will showcase unique sensory attributes and benefits of whole almonds, almond flour, almond milk, and almond butter in different food applications.
Speakers:
Guangwei Huang (Almond Board of California)
Kathy Stephenson (CuliNex)
Length: 30 minutes
Credits: 0.5
Recorded: May 18, 2022
Using sensory research findings from the Almond Board of California (ABC), Guangwei Huang, Associate Director, Food Research and Technology, ABC, and Kathy Stephenson, Director of Marketing, CuliNex, hold the keys to unlocking a well-rounded sensory experience by incorporating almonds across food applications.
Guangwei will highlight how product developers can maximize almonds’ flavor, aroma, and texture to create ingredient pairings that consumers crave, while Kathy will showcase unique sensory attributes and benefits of whole almonds, almond flour, almond milk, and almond butter in different food applications.
Speakers:
Guangwei Huang (Almond Board of California)
Kathy Stephenson (CuliNex)
Length: 30 minutes
Credits: 0.5
Recorded: May 18, 2022