Texas Academy of Nutrition and Dietetics Annual Conference
Selling Savory Veggies: Umami Tools for Delicious, Nutritious Vegetable Dishes
I'm looking forward to collaborating with fellow dietetic and food professionals at this popular state conference. We'll be exploring how to create delicious, savory veggies with umami as a key tool.
Taste and flavor perceptions of vegetables can keep them from being center of the plate options for meat-centric eaters. Savory flavor development strategies are practical tools to highlight flavor qualities of meat to increase vegetable intake.
This session focuses on applying culinary science and taste sensory foundations to use savory taste and flavor compounds such as umami, sulfur-based amino acids, and non-enzymatic browning to create delicious vegetable dishes. We’ll explore why people like meat flavors and how culinary nutrition professionals can prepare and use ingredients to create vegetable dishes that meat lovers, as well as veggie lovers, will want on their plate.
Contact Michele to learn more.