Yeast Unveiled: Beyond Savory
Yeast Unveiled: Beyond Savory
Thursday, April 30 @ 5:30 pm – 7:30 pm
Join Ohly for an inspiring deep dive into the remarkable versatility of yeast in modern food innovation. Explore how this powerhouse ingredient goes far beyond bread and beer enhancing taste, improving texture, elevating nutritional value, and shaping the next generation of food ingredients.
During this session, you will:
- Discover how yeast‑based ingredients modulate taste by delivering flavor richness and improving mouthfeel, helping to address formulation challenges such as sodium reduction or lowering cocoa content.
- Learn about yeast’s role in supporting immunity and driving the production of valuable bio-nutrients.
- Experience a guided tasting session featuring product samples that demonstrate yeast’s unique functional benefits.
After the session we will enjoy some refreshments while networking and touring Ohly’s Culinary Innovation Center.
Speaker
Aaron Rasmussen
Head of Global Applications
Ohly Americas
Bio
Head of Global Applications at Ohly Americas, where he has spent the past six years providing strategic leadership for the company’s global applications team.
In this role, he leads and develops an experienced technical team supporting the Taste and Texture, Human Health and Animal Health platforms, partnering closely with customers, sales, and R&D to drive innovation and commercial success.
His teams at Ohly’s Culinary Innovation Centers in Westchester, Illinois and Hamburg, Germany, leverage Ohly’s broad toolbox of yeast-based ingredients and culinary powders to create market focused solutions to customer needs.
Prior to Ohly, Aaron worked as a Corporate Chef at Bell Flavors & Fragrances, concepting emerging flavor trends and unique flavor solutions for a wide range of customers.
He previously owned a catering business and worked at FONA International developing encapsulation technologies while completing his Master’s degree in Food Science at the University of Illinois, where his research focused on shelf-life studies, packaging innovation, and sensory analysis.
In addition, exploring world flavors and cooking techniques; Aaron is passionate about food science education and has published in the Journal of Food Science Education and taught a mini course at the national IFT Annual Meeting.
Pricing
| $15 | Emeritus / Student Members |
| $15 | Members |
| $20 | Non-members |