Cooking Demonstrations

TASTE THE INNOVATION

New Product Development Demonstrations

Booth S4035
Master of Ceremonies: Steven Shipley, Director of Development, Johnson & Wales University

Live demonstrations and samples to taste!

Wednesday, October 28

11:30 am

Breakfasts without Borders

Discover how Latin and Mediterranean flavors and seasoning blends are opening a world of possibilities for new breakfast products that have the potential to be eaten “on-the-go”.

2:00 pm

Creatively Blending Flavor and Function

Explore how chefs, processors and ingredient suppliers are working with natural ingredients to create palate-pleasing products that optimize moisture retention, yield and quality.

Thursday, October 29

11:30 am

High Flavor, Low Sodium

Today’s seniors are well-travelled and demand authentic full flavors. Learn how to successfully leverage low-sodium alternatives to deliver products with satisfying, healthful flavor.

2:00 pm

Exploring Molecular Gastronomy

It’s the latest rage in cutting-edge kitchens. See first-hand how avant-garde culinarians blend chemistry and food science to create unique signature products.

Friday, October 30

11:30 am

Applying Underutilized Cuts to Emerging Ethnic Flavors

Many of today’s hottest flavor trends emanate from parts of the world where proteins are at a premium and dishes make maximum use of the carcass. See how marinades and flavors can elevate underutilized cuts to superstar status.

2:00 pm

Exploring Value Cuts in Canadian Beef

Significant flavor and profit potential lies beyond the traditional middle meats. Learn how specific new cuts from the chuck and round can be extracted and applied to a range of applications.