Janet Carver

Janet Carver is the Culinology® Group Manager, North America, and Global Culinology Lead for Ingredion Inc. She has been in the Customer Solutions & Product Innovation Division of Ingredion for the last 24 years, having created and managing the company’s research chef team. She is a graduate of Peter Kump’s NY Cooking School, graduating in January 2000 with her diploma in Pastry & Baking. Janet has been an active member of the Research Chefs Assn. (RCA) for more than 15 years and is currently serving as Board Representative for its Past Presidents Council. She served as the association’s president from 2010 to 2012 after previous service as vice-president and treasurer.

Marrying Traditions and Trends Through Texture

Studies of organoleptics demonstrate that the way food feels and even sounds when eaten—is just as important as how it tastes.

Janet Carver

February 17, 2015

In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Janet Carver

ARTICLES

Marrying Traditions and Trends Through Texture

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.