Consumers want adventurous and authentic flavors along with health. Speakers from the culinary and food industries will discuss popular healthy ethnic ingredients and flavors and their sensory experiences. Trendy ingredients in fine dining are filtering into consumer retail products. Employing techniques based upon traditional sensory and consumer testing but linking to uniqueness, flavor impact, or unaided acceptance can help to define what is in scope for a variety of ethnic populations. Spices and herbs have a wide spectrum of both health and flavor characteristics. Food processing (baking, microwaving, retorting, roasting) can affect the antioxidant capacity of spices and herbs. Formulary examples of improved product positioning will cover the reduction of salt and sugar and discuss trends and cleaner labels.
Session 020 Healthy Ethnic Foods and Ingredients: Sensory and Product Development Perspectives will take place on Tuesday morning from 10:30 a.m. to 12:00 p.m. in Room N119.
