06.06.19
Edlong showcased its expertise with dairy and dairy-free flavors.
“Our goal is to help food innovators rethink their use of flavors to not only deliver authentic taste, but drive products to market faster,” said Edlong CEO and President Laurette Rondenet. “We’ll focus on how natural dairy flavors help achieve better taste and mouthfeel in healthier applications as well as the critical function of natural, dairy-free flavors in plant-based applications.”
The company featured tastings of dairy-free and dairy innovations including a flight of vegan dips and a surprisingly indulgent ice cream made from cottage cheese. In addition, the company offered two interactive seminars: The Science of Better-for-You and The Art of Plant-Based.
“Our goal is to help food innovators rethink their use of flavors to not only deliver authentic taste, but drive products to market faster,” said Edlong CEO and President Laurette Rondenet. “We’ll focus on how natural dairy flavors help achieve better taste and mouthfeel in healthier applications as well as the critical function of natural, dairy-free flavors in plant-based applications.”
The company featured tastings of dairy-free and dairy innovations including a flight of vegan dips and a surprisingly indulgent ice cream made from cottage cheese. In addition, the company offered two interactive seminars: The Science of Better-for-You and The Art of Plant-Based.
