16-18 April 2024 | Bilbao - BEC

Using culinary innovation to create new foods

Thu 18 Apr | 16:30 - 17:00

In this pannel, connections between culinary innovation and sustainable practices will be explored. Multifaceted landscape of culinary innovation involves food scientists and industries to push the boundaries of taste and texture for more sustainable and healthy foods. The session will walk through the process of ideation, experimentation, upcycling and commercialisation of new food concepts, showcasing the role of culinary innovation in meeting diverse consumer demands, turning food waste into wealth, …

 

Speakers
Laura Simó Boyle

Laura Simó Boyle

Product Development

Yuït

Elena Romeo

Elena Romeo

Sensory analysis R&D

BCC Innovation

Moderators
Clara Talens

Clara Talens

Senior researcher

AZTI