Tastes of Better Dublin
5 November
We invite you to be our guest through an exploration of new applications, tastes, textures, and mouthfeel of innovative ingredients. Meet the innovators and technical experts from our lead partners who will guide you through tailored sessions designed to suit your current and future re-formulation and NPD challenges. Covering multiple categories, including bakery, beverage, confectionery, culinary, savoury, snacks, and more, you will come away feeling inspired and ready to accelerate your product development.
We advise you to prebook sessions upon registration. All the sessions run at the following time for one hour: 09.45, 11.00, 12.15, 14.45 and 16.00.
Creating a World of Sustainable Nutrition with Kerry
Join Kerry for a culinary journey showcasing better choices for people, the planet, and society. Their session will address the challenges of sugar and salt reduction, demonstrate how to meet the demand for great-tasting low-alcohol experiences, and drive sustainable solutions through innovative food waste reduction.
You’ll also experience impactful solutions for ingredients facing supply chain challenges, such as orange and cocoa. Paying homage to the Emerald Isle, expect a few local twists throughout the session!
Key themes
- Sustainable indulgence: Reducing sugar, salt, and food waste while celebrating bold flavours
- Flavour reimagined: Elevating low- and no-alcohol drinks and reimagining Irish classics
- Resilient innovation: Tackling supply chain challenges with creative ingredient solutions
Unlock science & creativity for NPD with IFF
Join IFF for an exciting “Winter Wonderland Market” bringing their rich portfolio to life to help solve your manufacturing challenges. You are invited to sample a rich spread of ingredient solutions across menu items covering key categories such as Dairy, Beverage, Snacks, Bakery, Bars & Confectionary, and Culinary.
Get ready to tantalize your taste buds with innovative ingredient solutions. Start with a rhubarb sours mocktail paired with the fiery sweetness of vegetarian hot honey pigs in blankets.
Energize with a kids bar, balanced in energy, protein, added iron for cognitive benefits, and Renew Her, a raspberry mate essence bar.
Try the doughnuts’ more, a mini doughnut dipped in chocolate-flavoured coating and crushed biscuit crumbs, served with a raspberry-flavoured toasted marshmallow. Enjoy a savoury black garlic doughnut with vegan mushroom sausage, and togarashi arancini with plant-based protein pieces. Warm up with a mystic chai sparkle or a cider apple hot toddy. Indulge in a four-in-one cocoa reduced dessert.
Key themes
- Tailored modulation: Perfecting texture, colour, and taste to meet industry needs
- Health-conscious indulgence: Non-HFSS flavour blends and low/no-alcohol creations
- Sustainable innovation: Leading the way with plant-based and hybrid formulations
- Authentic global flavours: Elevating street food classics with innovative taste solutions
Explore AAK’s plant-based fat and oil solutions connecting health, sustainability and performance
The AAK team will be taking guests on a culinary journey as they bring their innovation to life across five themed tasting tables spotlighting solutions for Confectionery, Bakery, Positive Nutrition, Dairy, and Plant-based/Hybrid formulation.
Expect a rich portfolio of sustainably sourced, plant-derived oils and fats to support health across every life stage and optimise performance.
Key themes
- Chocolate and Confectionery : The latest technology to replace Cocoa Butter and Cocoa to make milk, dark and white chocolate identical in taste and melt but with far lower cost and carbon footprint
- Dairy : Innovations in the replacement of dairy fat to make hybrid and plant based cheese, cream and butter for low cost, low carbon footprint industrial use with no loss of taste or performance
- Plant based : Oils and fat technology showing how succulence, juiciness, gloss and shelf life can be added to plant based meat and vegetables
- Bakery: Demonstration of how to reduce saturated fat and sugar whilst also increasing fibre to reach extremely low HFSS scores in products such as cookies, cakes and tarts. Also on display are the latest vegan cakes and cookies that look and taste identical to non vegan products as well as effective cost reduction solutions.
- Positive Nutrition: Stabilised and bio-available essential Omega 3 nutrients in delicious flapjacks, drinking yoghurts and smoothies
- Fat and oil delivery systems: Spray, dosing and metering equipment for ultra efficient application of oils, release agents, glazes and other ingredients
Listen to the podcast: Sustainability, health, cost of living – could fat really be the answer?
Experience value-adding ingredients in action
Attendance is complimentary for those working within NPD across brands, manufacturers, retailers, foodservice and QSRs.
