Heat is more than intensity—it’s an experience shaped by science and crafted through culinary creativity. This session brings together a renowned sensory scientist and research chef to explore how consumer insights and sensory science can fuel the next generation of hot and spicy CPG products. From timing and delivery of heat to pairing with complementary flavors, you’ll discover how science translates into crave-worthy eating experiences. Through a live tasting demo and practical examples, learn how to move beyond “spicy” to create products that resonate with consumer desires for bold, memorable flavors.

CEU's Eligible: 1 CEU 

Speakers

• Anna Cheely (Senior Culinary Innovation Manager, Kalsec)
• Robin Boyle (Lead Scientist I, Kalsec)