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Most trade show prototypes play it safe.
Vanilla protein shakes. Chocolate bars. Things that are hard to mess up.
But for IFT Orlando tomorrow, we decided to make things difficult.
We’re bringing two prototypes to the floor that represent specific formulation headaches.
First is the Functional Masking Test.
🍊 Tangerine Tamarind Beverage.
We used Ashwagandha for the adaptogen.
And that’s the problem. Ashwagandha is bitter. Metallic. You can’t just bury it in sugar anymore.
So we used Tamarind. Its complex, tart profile distracts the palate rather than just coating it. Works with the acidity rather than fighting it.
Then there’s the Bakery Stability Test.
🧁 Pistachio Cupcakes.
Pistachio is the liar of the nut world.
In a high-heat bakery application, it usually fades away. Or turns into generic Almond/Marzipan.
Keeping a green, fatty, slightly piney note true-to-profile after the oven is a stability challenge. Not just a flavor one.
We think we nailed the balance.
But the only nose that matters is yours.
Alyssa James is running the floor at Booth 106.
Don’t just come to say hi. Come tell her if the chemistry holds up.
