IFT Staff

IFT Staff

Innovative ingredients and culinary science will come together in Cooking Up Science demonstrations conducted by professional chefs representing four ingredient companies at the IFT FIRST food expo on Monday and Tuesday.

Chef Charlie Baggs of Culinary Innovations will serve as the Cooking Up Science host, sharing myriad creative ways that ingredients can end up on our plates. Here’s a closer look at what’s on the menu for these fun, high-energy, 30-minute cooking shows on the Cooking Up Science stage in the Destination IFT area of the expo.

1 p.m. – 1:30 p.m. Monday, July 11
Ajinomoto Health & Nutrition North America

Chef Christopher Koetke will demonstrate strategies for lowering sodium, reducing food costs, and enhancing flavor and texture by harnessing umami, kokumi, and enzyme technologies.

2 p.m. – 2:30 p.m. Monday, July 11
Gamay Food Ingredients

Ben Zirbel, innovation manager, and Dave Caulfield, director of research and development, will take the stage for a presentation that highlights some of the ingredients in the Gamay portfolio.

1 p.m. – 1:30 p.m. Tuesday, July 12

PROVA Corporate Executive Chef Gary Patterson will create flavorful beverages and baked goods, including Caramel Boba Cold Brew Coffee and Madagascar Vanilla Bean Whoopie Pies. PROVA’s Applications Lab Manager Brian Wilson and Chef Baggs will join Chef Patterson on stage.

2 p.m. – 2:30 p.m. Tuesday, July 12
Pulse Canada

Chef James Bickmore-Hutt, representing Pulse Canada, will share recommendations on improving the functionality of batter and breading systems, meat products, and pasta formulations with the addition of lentil flour.

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