Bars, Cereal & Baked Goods Flavor 201®
In this advanced technical seminar, explore the role of flavor in shaping bars, cereals, and baked goods. Throughout the class explore overcoming taste challenges, the nuances of formulating with various grain bases, and the ever-growing role of protein and functionals in the bars, cereal, and baked goods segments
Flavor in Bars
Tips and tricks for formulating with flavors in protein and snack bars. A deep dive into terminology and best practices for working with flavor in bars.
Flavor in Cereals
Explore options to deliver great tasting flavor considering processing conditions for ready to eat, cold, & hot cereal applications.
Flavor in Baked Goods
Explore options to deliver great tasting flavor considering processing conditions for ready to eat, cold, & hot cereal applications.
Flavor Regulations
Build a foundation of understanding of the regulations for using flavors in bars, cereal, and baked foods.
Sensory for Developers
Explore the nuance between classic profiles like chocolate, vanilla, and cinnamon and leave with a greater vocabulary to describe these flavors.
Marketing Trends
A dive into macro trends in bars, cereal, and baked goods with an emphasis on common and emerging functional ingredients.
Upcoming Classes
FONA Center, Geneva, IL - TBD
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