How do you make a flavor trend work for your brand?

To find out, we have put together a panel of food and beverage industry experts to talk about what flavors have made it out of the trend report to store shelves to grocery carts, and guide brands on how to authentically execute on-trend flavors. Date: Weds June 14, 2017 Time: 11.30am EST Duration: 60 minutes In the first 45 minutes of the live, free-to-attend , online 60-minute Flavor Trends Forum , we’ll address the following agenda points. The remaining 15 minutes will be devoted to Q&A where you can put your questions to our expert panel Amanda Topper, Associate Director, FoodService Research at Mintel Amanda is the Associate Director of Foodservice Research, responsible for overseeing all of Mintel's foodservice offerings, as well as providing insight and competitive analysis across scheduled deliverables, and client and industry presentations. She has a decade of market research experience spanning industries including healthcare, travel, hospitality, retail food, and foodservice. Prior to joining Mintel, Amanda was a Research Analyst at a global PR agency working on market research projects that fueled public relations campaigns. Within the food and beverage sector, she executed a variety of qualitative and quantitative research methodologies including online and telephone surveys, focus groups, in-depth interviews, and online communities for clients. Bernard Lahousse, Co-Founder & Co-CEO, Foodpairing.com Armed with a master’s degree in bio-engineering and intellectual property rights, Bernard Lahousse makes it his life's work to ponder the intersections of food and science. He has worked as a research and development manager at several food companies, and as a consultant for innovation processes for various global enterprises. He is a frequently asked speaker at culinary events and has been quoted in articles in Bloomberg, designboom, The Independent, and Forbes. Barb Stuckey, President and Chief Innovation Officer, Mattson Barb has been at Mattson since 1997. As President and CIO, she oversees strategy, insights, and innovation, along with business development and trend tracking. Barb is a well-known expert in food trends, taste, and the business of food development. Barb has spoken at many events and institutions including the TED Conference, New York City’s 92nd Street Y, the Research Chefs Association, the California Commonwealth Club, the Institute of Food Technologists, the Food Marketing Institute, Authors@Google, and the James Beard House. Barb writes about the food business and food trends for Forbes.com as well as has written for or been featured in a range of media including the National Geographic Channel, NOVA on PBS, The New Yorker magazine, Salon, the San Francisco Chronicle, The Wall Street Journal, and more. Daniel Garblik, Co-Founder, Bandar Foods Together with his school friend Lalit Kalani, Dan co-founded Bandar Foods in 2013 as a ‘squeezable chutney’ company, inspired by recipes of his business partner’s mother. The brand has since forayed to Naan Chips and Poppadums (a popular Indian appetizer), and evolved with the tagline Indian Flavors American taste. Dan and Lalit’s brand is under the tutelage of incubator AccelFoods, and Bandar Foods’ products are sold in national retailers like Safeway, Albertsons, Whole Foods Market, and Sprouts Farmers market, as well as winning media attention from The New York Times, San Francisco Chronicle, and The Washington Post. REGISTER HERE for the free event, which is sponsored by Synergy and Flavor Health .

How do you make a flavor trend work for your brand?

Is there a science to flavor preferences and combinations? And how can companies market and brand products designed to satisfy the emerging American 'global palate' trend authentically?

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