I ditched a pizza party for a snack party and it was so worth while because of the people you met. It is not about the type of food but it is about getting to know meet people with the similar "foodology" about food.
It is simply interesting when people asked what do you do and how do you think about what you doing? And the answer kept repeat itself or I repeat the same one each and every time.
Everyone of us have different background, interest and experience but we share common things about food science- passion. And we wouldn't have met if not for food science. Great food, great people, great presentation and great chat. Presentation titled Our Canadian identity - Is it a component for market success? by Anne Goldman is a great reminder to keep in mind as we develop new product- the distinct difference of two nations that are closed together but can be so different. Canadian focused on savoury and soft flavor while American are more towards creamy (fat) and sugary flavours. I am sure most of us see the bigger picture from a nutrition perspective what it meant.
US Canadian market is indeed a huge and continuous struggle for food developer to be ahead of the game. Providing food that consumer wants and continue to demand is a long lasting challenge, considering consumer palate is always changing.
As my marketing professor once said, food consumer do not even know what they want. I do not know what I want but when I taste it, I would be able to tell. It is just something extra that I want to throw it out. What else can we do to make this work or long lasting solution to fulfil consumer demand?