Alternative Confectionery Solutions for Varied Lifestyles
Driven by the increase in lifestyles like keto, paleo, or vegan, many consumers are looking for alternative solutions to mainstream confectionery offerings that emphasize different added value benefits. This session will review new ingredient technologies, including methods for adding functional benefits to a product, reducing ingredients in a product and replacing mainstream ingredients. Attendees will also explore consumer attitudes about these technologies through SuzyTM consumer research, a unique and interactive tool that creates a continuous dialogue with end consumers.
June 25, 2021 | 9:30 am – 10:10 am
Melissa Tisoncik is the R&D director at Blommer Chocolate. In her role, she oversees Blommer’s R&D team and provides customers with creative solutions in focused areas of applications, innovation, technical services and product development. Her research has centered on the impact of emulsifiers on fat bloom formation and sensory qualities in dark chocolate formulations. She is the second vice president on the National AACT board, a member of the NCA Young Professional Network board and recipient of both the PMCA and NCA Future Leadership Awards in 2017 and 2018, respectively.