Skip Rosskam, President and COO, welcomes the audience.

Yours truly delivering the Roadmap to the Roadshow presentation – a deep dive into the trends that inspire our product and flavor innovation.

Guests sample our sweet and savory naturally flavored syrups.

Beverage Applications Project Leader, Donna Mascaro, doles out her savory cupcakes to eager guests.

Adding some international flair were some authentic products and flavors unique to China and Mexico.

Our keynote speaker, Jeff Miller, Director of Culinary Research & Development for Dunkin’ Brands, closed out the day by captivating the audience with his take on how to differentiate a product by adding a twist to the familiar.

It was a fabulous and fun day of innovation, education, networking and of course everyone’s favorite part – tasting and indulging!

According to the figures released by the American Brewers Association for the first half of 2011, dollar sales for America’s craft brewers were up 15 percent.  In tandem, the amount in volume of craft beer sold grew 14 percent.  (In case you’re wondering, that “volume” we’re referring to is about 5.1 million barrels).  

Craft breweries epitomize how the old can become new again; they are innovators of historic traditions – following conventional methods and practices while searching for a unique spin to bring their brew to uncharted territories. 

What’s behind this trend?  It’s as simple as what’s happening with menu and produce trends – more Americans are choosing to “go local.”  And with that, making a choice to support craft breweries in their own backyards.  There’s a connectedness that happens, a bond that forms between the brew of choice and the chooser.  It’s like eating a vegetable from your own garden – it’s better because it’s “yours.”  Part of what makes a craft brew “yours” is that the options and varieties of flavors are so abundant.  From barrel-aged to saison, from basement-breweries to renovated church alters, there’s an element of individuality and exclusivity that comes with drinking a craft beer that can’t be replicated by indulging in a commercialized, mass-produced brew. 

And that’s exactly why there are currently 725 breweries in planning in the US compared to 389 a year ago.  Unfortunately they won’t all survive the cut, but the ones that do will join the ranks of the existing 1,740+ American craft breweries.  So don’t expect this trend to fizzle out in 2012, the pint glass is at least half-full.

There’s no denying that healthier food options are on trend, both in supermarket aisles and on restaurant menus.  With smaller portion sizes and packages doing the “portion-control” work for us, a rise in reduced sodium claims, organic and natural positioning gaining popularity and a growing fruit and veggie revival in our midst, we have a lot of “better for you”  options available to us.  But let’s be realistic here, it’s Thanksgiving!  If gluttony has a holiday, this would be it (well maybe Fat Tuesday is a contender).  Even for those whose willpower serves them well most days of the week, a Thanksgiving spread can be kryptonite.  Of course, there are some lucky souls out there who can eat whatever they want and look like they’ve just walked out of a gym (life is unfair) but for the rest of us, there has to be a happy medium.  A place where we can feast to our heart’s content, eat to feel satisfied and not hate ourselves for it the next day – when even our most forgiving pair of jeans seem to be holding a grudge against us. 

Ok, so you get the picture, now how can this year be different?  In asking myself the same question and doing a lot of digging, I’ve come across some tips and tricks that I’ll be keeping in mind next week.  Some of these are tried and true, some are common sense, and some are just wacky enough that I feel compelled to try them out of sheer curiosity (yeah, I’m talking about #5). 

1. If you’re not the host, you have a lot less say in what’s on the dinner table, so if you’re a guest, bring a dish that you know is healthy, delicious and guilt-less.
2. Don’t skip breakfast!  Odds are if you try to “save your calories” for dinner, you’ll just end up over-indulging.
3. Calories come in liquid form too, so watch the alcoholic and sugary beverages.  If you can, try to alternate between a cocktail and a healthier choice like water or club soda.
4. Use a smaller plate; you’ll be more selective about what (and how much) you put on it when the real estate space is limited.
5. Speaking of plates, you’re in luck if the plate is blue! Research shows that the color blue is an appetite suppressant. If the tableware won’t be blue, maybe you can pick your Thanksgiving Day outfit with that tidbit in mind.  Oh, and this same study says that the colors red, orange and yellow (Thanksgiving colors!) make you eat more. 
6. Be the last to serve yourself or to visit the buffet.  You won’t be rushed and you’ll have time to survey the food and think about what you really want and the best part: when everyone is done and going for seconds, you’ll still be on your first plate and less tempted to join the crowd.
7. Some say that sweet smells help you eat less – after all the majority of the tasting experience comes from smell (think about how different food tastes when you’re sick with a stuffy nose).  If you can, reach for something sweet-smelling like an apple, banana, peppermint or vanilla (our personal favorite) and take a good whiff before diving into your meal.
8. The 20-minute rule is your best friend!  It takes about 20 minutes from when you start eating for the signals to reach your brain and sync up with your stomach.  If you rush through a meal, your belly may be at capacity but your brain’s meter is still stuck on empty.  Eat slowly, enjoy the food, join in the conversation and let your body do the work that it was intended to do.
9. This one is as simple as it sounds you just need to be aware of it: stop eating when you’re full!  Don’t overeat just because it’s there. 
10. Do something active before the meal – instead of just watching football on TV get the family together outside for a friendly game, weather-permitting.  Or plan a workout into your day to offset some of the added calories you’ll be taking in.
11. Lastly, one of my personal favorites: walk off some more of that pumpkin pie at the mall the next day when you’re Black Friday shopping!

From the David Michael family to yours, we wish you a festive, safe and joyous Thanksgiving holiday.

We’re already working hard to prepare for the highly-anticipated April 25^th event and make it our most impressive Roadshow yet. There’s nothing we love more than the opportunity to showcase to our customers what we work on day in and day out.

Each year, the Innovation Roadshow® highlights our best ideas in technical creativity, new flavor development and cost-saving technology. With a laser focus on innovative products, our crystal ball view of food & flavor trends and sage insights from our keynote speakers our goal is to bring our customers pioneering ideas and emerging trends with which to recharge their innovative edge.

As the countdown continues, keep an eye on our website for more updates and sneak peaks about David Michael’s 2012 Innovation Roadshow®!

The hum of the air conditioner is replaced with the street noise flowing in through the open windows. The weekends are filled with Farmer’s market harvests and football games. Scarecrows and pumpkins make their way onto lawns and porches while in the October air dangles the unmistakable smell of fall – and with it, promises of frosty mornings and cozy nights.

We get to wrap our chilly necks in scarves and hold a cup of hot chocolate for warmth.  We can carve jack-o-lanterns and give candy to adorably costumed neighborhood kids.  There’s less mowing the lawn and more playing in piles of crunchy leaves.  What could possibly make this time of year any better?  Only one thing, well, make that two: fabulous fall food and lavish libations!

For many, this time of year is synonymous with traditional autumn comfort foods and seasonal drinks.  From hearty chili and freshly baked apple pie to warm cider and orchard sangria, the list of this season’s beloved eats and treats is as lengthy as it is titillating. For those of you who love your traditional autumnal dishes, we’ve decided to take a look at some classic fall favorites with a fresh spin – whether it be through flavor or application. For the more daring palates out there, there are some new products to inspire and refresh your fall feasts.

Take a look at these new domestic product launches that caught our eye.  Hopefully you can snag these seasonal steals at a store near you or use them as inspiration for home-made deliciousness.

What: Barefoot Contessa Pumpkin Cupcake & Maple Cream Cheese Frosting Mix

Where: stonewallkitchen.com

Why: Because bathing suit season is over and cupcakes can be our friends again.

What: Kashi Autumn Wheat Breakfast Cereal

Where: Supermarkets and superstores [Walmart]

Why: Because there’s no reason breakfast shouldn’t be festive!

What: The Baker’s Pantry Pumpkin Pancake and Waffle Mix

Where: Select supermarkets and superstores [Cost Plus World Market]

Why: Because a fall weekend morning is perfect for an indulgent at-home brunch.

What: Toigo Orchards Pear Butter

Where: Natural/Health Food Stores [Whole Foods Market]

Why: Because lightly seasoned tree ripened Bartlett pears are what fall is all about!

What: Trader Joe’s Sugar, Chocolate & Coffee Bean Grinder

Where: Supermarket [Trader Joe’s]

Why: Because there are very few things in life that cannot be improved by adding sugar and chocolate.

What: Trader Joe’s Sweet Potato Tortilla Chip Rounds

Where: Supermarket [Trader Joe’s]

Why: Because even football tailgates can be spiced up with fall flair.

These next picks may be a bit harder to get your hands on, unless you’ll be doing some traveling this season, but there’s no reason these global muses can’t inspire your fall cooking.

What: AP Gourmet Blueberry Pecan Brie Topper

Where: Canada

Why: Because traditional appetizers can get boring. Also consider maple walnut or cranberry almond variations.

What: Knorr Secrets De Grand-Mère Potiron Pumpkin, Carrot and Rosemary Soup 

Where: France

Why: Because your crock pot has felt neglected all summer.

What: Asda Chosen by You Vegetarian Goats’ Cheese & Butternut Squash Lasagne 

Where: UK

Why: Because butternut squash was made for more than just soup.

What: Casino Délices Cranberry, Pecan & Pistachio Bars 

Where: France

Why: Because this will spice up your fall dessert tray while adding a healthier option.

What: Sampford Courtenay Sparkling Elderflower Cider 

Where: UK

Why: Because edible flowers are making a huge comeback in food and beverage and because cider is to fall what iced tea is to summer.

What: Fireball Cinnamon Whisky 

Where: Finland

Why: Because a cinnamon-infused nightcap will bring sweeter dreams.

Hopefully these picks get your fall flavor wheels turning. We’d love to hear about your favorite autumnal treats or any new products that have caught your eye, so don’t be shy, comment away!

Those were some of the immediate thoughts that swirled through my head as I began getting my bearings here at David Michael and Company as the new Marketing and Consumer Insights Manager.  As I’m heading into my third month of being here, I’m quickly getting more acclimated with every passing day and really beginning to feel like a part of the tight family that makes DM such a special place to work.

I’m also realizing, very quickly, the inherent potential in me to morph into a complete and utter food nerd. Oh yea, believe it. In just under three months I’ve gone from library-dwelling nerd level to suspender-snapping, pocket-protector wearing nerd level. And. I. Love. It.  So put some tape on my glasses and hand me the latest edition of Flavor & The Menu…if being a food nerd is wrong, then I don’t want to be right!

I get genuinely enthused about diving into research projects, creating various trend reports and perusing through the dozens of different food and beverage publications we subscribe to.  I now get to experience the delicious and ever-evolving universe of food in an entirely new way.  And I couldn’t be more excited to start sharing it with you!  So stay tuned…

It’s hard to believe that another Innovation Roadshow® has come and gone. With 18 months of planning, our annual event was over quicker than you can even say the word “Roadshow.”

Throughout 26 booths, our global technical staff showcased almost 100 new concepts, flavors and technologies that got our attendees’ creative juices flowing.

All that noshing built up energy for presentations on food & beverage trends, alternative natural sweeteners and new EU flavor legislation. And the day culminated with a keynote presentation from Mary Wagner, Ph.D., Senior Vice President, Global Research & Development/Quality for Starbucks Coffee Company. Her presentation educated our attendees on how to remain authentic to your brand, yet appeal to the local market to which you are selling.

But back to the food! When it comes to the products we show at our Innovation Showcase, the tabletop exhibit mentioned above, everyone has their favorites – based on personal preference, uniqueness and applicability – but let me share with you some of mine…. 

• Varietal Mint Ice Creams – Inspired by chewing gum, we explored the use of spearmint (paired with blackberry) and wintergreen (paired with vanilla) in ice cream, as well as a new texture. Utilizing David Michael’s Michtex® technology, we were able to replicate the “stretchy” texture of Turkish-style ice cream, also known as dondurma.

• Fortified Fruity Chicken Nuggets – For the picky eater in need of a nutritional boost, these nuggets boast vitamins and minerals, or deliver a serving of fruit. Choose from Cherry Lime or Apple Pie a la Mode (coated with real pie crust and vanilla ice cream flavored icing!).

• Aloe Beverages – Each year at the Fancy Foods Show, the number of vendors showing aloe beverages grows and grows. With their sweet taste and flavorful adaptability, why haven’t these taken off? One theory is the large pulp. Our beverage group addressed this with three flavors with varying degrees of pulp. And the flavors! The beverages were shown in Borojo Rooibos Tea, Old Fashioned Lemonade, and Spiced Peach (with cinnamon, vanilla and mastic).

• Mood Truffles – As in get-in-the-mood truffles. We’ve spotted some trends lately pointing toward aphrodisiac foods gaining favor with baby boomers. Anti-aging foods that enhance energy and vitality, are going a step further. The flavors also test our level of comfort, another emerging trend, with oyster and uni (sea urchin roe).

• Maghreb Fruit & Almond Smoothie – Not only does this fruit and almond milk smoothie highlight dairy alternatives, and North African flavors (honey fig, and honey fig with orange blossom and cumin), but it’s also a multi-purpose beverage. The smoothies can also be used as sauces for meats.

But these are just a few of the amazing items showcased this year. To learn more about the Innovation Roadshow, click here. To taste samples from this year’s show, or get copies of the presentations, please contact your account manager.

Whether it’s trading American Heath Bars for Mexican Pelon Pelo Rico candy (mango, of course), trying exotic vinegar beverages from China, or giving a visiting French co-worker a tour of the local Whole Foods – we take care of educating each other on local flavor (and feeding those global food cravings).

Recently, our Deputy General Manager of David Michael Beijing contributed a bag of goodies from his local supermarket, which included various flavored Oreos (vanilla ice cream, green tea ice cream, blueberry raspberry and orange mango), seaweed flavored Pringles, candied waxberry (aka, yumberry), and both blueberry and cucumber Lay’s potato chips.

In Philly, our overall favorite was the Orange Mango Oreo – the flavors were so juicy and authentic – we could definitely see this one working here in the U.S.

Another surprise was the use of cooling sensation in both of the ice cream flavored Oreos, as well as the Lay’s chips. It added a fun dimension (especially with the ice cream flavors) and was exotic to our palates.

If you work for a global manufacturer, take advantage of it! Set up a trade program between locations – send new products to each other on a quarterly basis. It’s fun and engaging, and will keep your ideas flowing (not to mention your taste buds interested)!

By now, you’ve probably heard a thing or two about the David Michael Innovation Roadshow – whether on our Twitter feed, an industry magazine, or right here on this very blog. If you’re a procrastinating gal (or guy) like myself, you may be thinking, “oh yeah…I’ll have to look into that…”

Well, I’m here to tell you that time is running low! We are a mere FIVE weeks away from our eighth annual show – and registrations are at an all-time high.

So, if you’re in need of a little push, I’m here to give it. Below are our top 10 reasons to attend this year… 

1. The Innovation Roadshow is a FREE event! There is no cost other than your travel and accommodations.
2. You will experience innovative flavors and applications – from out-of-the-box concepts to ideas that are ready for market.
3. Learn from experts on technologies and regulatory issues that impact product formulation in today’s marketplace.
4. Re-charge your innovative edge – we’ll get you thinking in new ways!
5. See and taste product concepts in a variety of categories – from confections and baked goods, to distilled spirits and ice cream!
6. Learn how to adapt these concepts to your own product line. Think a savory frozen snack concept doesn’t have applications for your cookie line? Think again.
7. Learn how to create, or adapt, a brand that is market flexible – how to remain authentic, yet appeal to local tastes.
8. Interact with David Michael’s global creative team, as well as others in your field.
9. Learn more about current and emerging food and beverage trends.
10. Taste exotic flavors from around the world!

Want to register? There’s no time like the present! Click here!