Greek was the word for David Michael at I.F.T.

by Keith Nunes
Share This:
Search for similar articles by keyword: [Greek Yogurt], [Flavor]

CHICAGO — From chicken sliders to chocolate truffles, David Michael showed attendees at the Institute of Food Technologists annual meeting and food expo, held July 13-16, how its various flavor systems may provide the highly sought after Greek spin that all types of food manufacturers are trying to provide. Greek yogurt in both sweet and savory applications was a focal point for the family-owned and operated food flavor company.

Two frozen Greek yogurt soft-serve products were sampled: raspberry rooibos tea and pear. A tzatziki Greek yogurt sauce enhanced with cucumber, dill and spearmint flavors garnished the Greek chicken sliders. The chicken patty in the slider was seasoned with a blend of feta, herb and blue cheese-type flavors.

To satisfy the sweet tooth, the company sampled two Greek-inspired chocolate truffles: honey flavored white chocolate and fig flavored dark chocolate. Honey or fig flavor was added to the ganache center.

Visitors to the booth also were able to register for a chance to win a free trip to the David Michael 2014 Innovation Roadshow in Philadelphia planned for next spring. Each year, the Innovation Roadshow highlights the company’s best ideas in technical creativity, new flavor development and cost-saving technology. Because not everyone can make it to the Roadshow, the company has started bringing the Roadshow to food formulators across the country.

The Great Escape to Innovate recreational vehicle (pictured) first left Philadelphia at the end of May and has been on the road since. Thus far it has toured 10 northeastern states: Connecticut, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Vermont and Virginia. During the trips, the RV and its entourage visit customers who are presented with food and beverage prototypes previously featured at an Innovation Roadshow.

The tour of the northeast will be ending in late August. The next stop is the Midwest. Throughout the travels, the staff visits farmers’ markets and other interesting food venues, with the purpose of gathering consumer research on subjects that would be of interest to customers.
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.