Food Evolution Summit 2018
CuliNex’s Director of Operations, Emily Munday, is headed to the 11th Annual Food Evolution Summit this September 24th-26th in San Diego to rub shoulders with the top R&D professionals from the world’s leading food manufacturers.
The 11th Annual Food Evolution Summit is a networking conference for executives in new product development, research & development, innovation and more.
Potatoes: The MVP of Ingredients
She’ll be representing Potatoes USA at an interactive session on Tuesday September 25th, highlighting the functional benefits of dehydrated potato ingredients in various applications for food manufacturers.
CuliNex recently completed a research study for Potatoes USA on dehydrated potato ingredients in various applications, including gluten-free sugar cookies, gluten-free crackers, refrigerated ravioli, and dried pasta.
As part of the presentation at the Food Evolution Summit, Emily will be preparing gluten-free sugar cookie dough and serving cookie samples based on both the control formula and a test formula with potato granules for improved texture, browning and flavor. Keep your eyes peeled for the full results from the study, to be made available soon from Potatoes USA!
CuliNex, LLC.
Will you be at the Food Evolution Summit?
Send Emily a note if you’ll be at the conference and would like to connect: emily@culinex.biz.
