Tales From the Road: IFT ’14 Part 2

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Jeff, Riley & I at the Didion booth

Another IFT is in the books! Though this wasn’t my first time at the show, it was my first time attending IFT as part of the Didion team. I enjoyed talking with attendees about our new yeast protein products and their potential in the food and flavor industry.

We also had some great conversations focused on the newest addition to our HarvestGold Family of Corn Products, whole grain corn flour. It was the featured product in our Big Easy Breakfast Beignet, a special corn ingredient application we created for the IFT show in New Orleans. As Jeff mentioned last week, the beignets were made fresh at the booth by renowned New Orleans chef Frank Sclafani. The beignets were so popular that we actually ran out before the show was over!

If you weren’t able to make the show or try our Big Easy Breakfast Beignet, take a look at this video of Chef Frank and Jeff as they make and sample this delicious twist on a New Orleans classic.

By: Chris Gudaitis, Business Development Manager at Didion Milling

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