CBCI provided guidance on what would be needed for the trade show and was given two product formulas using Fermotein® (one for pancakes and one for cookies) to determine production and supplies needed. While the culinary team was testing these formulas, they had to stop and start over. This was because the formulas they were given needed to be vegan, and they were not.
At this point, CBCI technical experts were enlisted to reformulate the applications without using eggs. During the development process, each formula was optimized for flavor and texture, while maintaining the desired nutritional profile. The pancakes, which gave a nod to the company’s Dutch heritage, ended up with a light and fluffy texture – an improvement from the initial formula that produced “flat” pancakes. And the cookies, which originally had a European-inspired profile, were reimagined with a lemon poppyseed flavor to appeal to an American audience.
After the formula revisions, the culinary team stepped back in to do the testing and production of the samples, while at the same time identifying and shipping all the supplies and equipment necessary for sampling at the trade show booth. At the convention center, our chef helped set up the booth and then prepared and served samples throughout the run of the show. Our chef also acted as a corporate representative for The Protein Brewery, seamlessly fielding product questions and informing attendees about the benefits of Fermotein®.