Delicious Samples Planned for IFT Booth 2801.
Visitors to the Institute of Food Technologists’ Annual Meeting & Expo this July 16-19 in Chicago will want to pay a daily visit to the American Egg Board’s booth 2801, or risk missing out on some delicious samples—samples that coincidentally highlight the functional properties of egg ingredients.
A Key Lime Cookie Cup topped with marshmallow meringue gives the retro dessert trend a bit of zing. It features an individual tartlet that relies on a traditional sugar cookie formulation for the crust, filled with a citrus key lime curd, topped with a light, airy marshmallow meringue. Within the sugar cookie, eggs contribute to aeration and emulsification, structure, flavor, color and anti-staling. The classic citrus curd, flavored with key lime, relies on whole eggs for thickening, emulsification, richness and flavor. Egg white of course is responsible for the meringue’s light and airy texture via its aeration and foaming properties.
Playful miniature push pops, portable and indulgent, feature layers of a rosemary olive oil pound cake and two mousse components; the first, blood orange and the second a dark chocolate. The pound cake uses liquid whole eggs for aeration, emulsification, structure, flavor, color and anti-staling properties. The mousse layers use both egg yolk and egg white, with the yolk contributing richness, some structure and emulsification while the egg white helps aerate the mousse.
Within the push pop the rosemary pound cake introduces a savory note, with the blood orange mousse adding a slight bitter twist while the dark chocolate helps balance and round out the flavors.
Finally, Dulce de Leche Pudding with Pumpkin Seed Crunch features rich custard flavored with caramel and vanilla bean and topped with a sweet, yet spicy cinnamon-glazed pumpkin seed crunch. The pudding incorporates egg yolk for creaminess and flavor and capitalizes on its emulsifying and thickening properties for proper texture. Egg white helps the cinnamon spice mixture adhere to the pumpkin seeds and aids with crisping and browning for the topping overall.
Each sample plays off of the trend for individual or single-serving size indulgent treats, portable and perfect for snacking. Each also can be easily reproduced in an individual bakery or manufacturing environment. Show attendees are welcome to ask about the formulations used for these samples. We look forward to hearing your reviews! See you in July.