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What is a flavor, really?
Most people think of aroma or taste. But I’d like to challenge that.
See, for those who aren’t familiar with the chemistry behind it, flavor can be a bridge between the present moment and 20 years ago, when you tasted that same strawberry note in the yogurt you grew up with.
This week in Chicago was full of those small connections. The familiar, the new, and everything in between, filled with the novelties that the food science industry is so good at creating.
While we did have a presentation about that specific subject in front of the industry specialists of Chicago, I would like to take a moment and thank those who made this possible.
👏 To Eleni Sullivan who not only stepped into a sales role for the duration of the show, but also demonstrated her technical expertise.
👏 To Alyssa James, for collecting leads and cheering us on from the first slide to the last question.
The details and content are still being finalized, but we will share every bit of that presentation as soon as it is available to us.
Thank you to the Chicago Section IFT organization for having us.
