David Michael & Co. recently held its Innovation Roadshow, which showcases more than 70 food scientists, flavor chemists, color engineers, chefs and technicians.
The Innovation Roadshow gives the David Michael & Co. staff the opportunity to explore new concepts, conduct research or work outside of their area of expertise. By doing so, they have the opportunity to take a 360 degree approach to identifying and developing an innovative concept unique to the event.
2016 Innovation Roadshow
David Michael & Co. event showcases the work of more than 70 food scientists
David Michael & Co. hosted its 12th Innovation Roadshow in Philadelphia on September 20, 2016, with a theme of Tastebud Revolution. Featuring a portfolio of 27 innovations spanning flavors, applications, technologies and consumer / market insights, the Innovation Roadshow provides David Michael & Co.'s clients inspiration to fuel their product development portfolios.
Who knew that cheese ice cream made with 5% cottage cheese and 10% milkfat could have an acceptable flavor profile? A pickled beet variegate that capitalizes on consumer's interest in root vegetables and makes use of yogurt whey makes this creation.
Product Development Research Chef Lauren Martey crafted three globally inspired condiments: Shichimi Tsukudami (Shichimi Pickled Nori) served on a rice cracker; Massaman Curry Carrot Jamalade served on a water cracker; and Mediterranean Olive Chutney served on a Pita Chip.
Cold brew has been a rapidly moving trend, and David Michael & Co. developed a Cold Brew Coffee Flavored Carbonated Beverage and a Cold Brew Coffee Flavored Almond Milk Beverage to showcase the deep, mellow, well-rounded notes of their new Natural Cold Brew Coffee Flavor WONF (with other natural flavors).
To extend the reach of tea flavors to non-traditional tea drinkers, David Michael & Co. presented a Carbonated Black Tea Cola that bridges the gap between teas and soft drinks, and a Hot Root Beer Rooibos Stick Pack that provides a convenient, kid-friendly way to drink tea.
2016 has been designated as the International Year of Pulses by the United Nations Food and Agricultural Organization. David Michael & Co. presented a vegetarian pulse slider, made with a blend of three pulses (green pea, yellow pea and lentil), and served with a Raita dipping sauce.
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