By Mary Ellen Kuhn
Adapting to a virtual booth format has sparked plenty of creativity among SHIFT20 food expo exhibitors, who have dreamed up lots of fun and educational ways to reach out to their audiences. Here’s a look at virtual cooking and product demonstrations planned by four exhibitors.
Almond Board of California
It wouldn’t be a food expo without the opportunity to check out the latest inspired almond-based culinary creations from the Almond Board of California. This year, chef Rob Corliss has come up with three new recipes that are sure to pique interest in formulating with almonds. They include a Whipped Almond Berry Cheesecake Spread (pictured at the right), Ramen Crunch Almond Snack Mix, and Golden Almond Tepache, which blends unsweetened almond milk with a fermented pineapple drink.
Also available courtesy of the Almond Board is a video discussion on global new product trends featuring Lu Ann Williams, director of innovation at Innova Market Insights.
Access the video presentations at any time during the course of the food expo or after the live event has concluded via links found in the Almond Board’s virtual showcase.
Ocean Spray chefs will use cranberry ingredients to cook up something special in two episodes of the company’s Quarantine Kitchen video series.
Viewers of episode one from noon to 12:30 p.m. on Monday, July 13, will discover ways in which cranberry seeds can add some zest to favorite recipes. And in the second episode, from 10 a.m. to 10:30 a.m. on Tuesday, July 14, the focus will be on using cranberries in snack products.
Learn the latest on using texture analyzers in a series of three Zoom meetings hosted by Texture Technologies from 11:15 a.m. to noon on each of the three days of SHIFT20. Log-on information can be found in the Texture Technologies virtual showcase.
On Monday, July 13, Marc Johnson, president of Texture Technologies, will conduct texture tests on an assortment of alternative protein patties. The demonstration on Tuesday, July 14, will focus on testing crackers and snack foods, educating viewers about the ins and outs of differentiating products based on crunchiness, brittleness, and more. And on Wednesday, July 15, the demonstration will be on testing barbecue and other sauces.
For those interested in exploring the latest software from Compusense, a live demonstration is scheduled for 2:30 p.m. to 3 p.m. on Tuesday, July 14. Compusense20 Lite software is entry-level software designed for food and beverage professionals who are starting consumer and sensory testing. Visit the Compusense virtual booth to access it.
Information from hundreds of SHIFT20 exhibitors will be available for six months following the conclusion of the live virtual event.
Mary Ellen Kuhn is executive editor of Food Technology magazine.