Free On-Demand Webinar: Trending Up: Applying the Latest Innovations to Chocolate and Nut Confections

When chocolate covered almondspaired with the crunch of almonds, chocolate products can bring decadent and hearty satisfaction to each bite. Indulgence, sustainability, a clean label and health categories are all top of mind for consumers when looking for new chocolate products with nuts like almonds.

Click here this on-demand webinar with Lu Ann Williams, Director of Innovation for Innova Market Insights, and Chef Wendy Sherwood, owner and proprietor of La Forêt Chocolate & Confections and instructor, Culinary Institute of America, to learn about the latest innovations and consumer trends for chocolate and nut confections.

Lu Ann Williams highlights the latest trends in chocolate products with almonds, including ingredient innovations to help manufacturers capitalize on every opportunity to keep consumers wanting more.

Chef Wendy Sherwood shares recipes and her inspiration behind the development, with a look into how she works to align chocolate with almondsconfectionery concepts with the latest consumer trends. Her recipes showcase unique ways to pair crunchy California Almonds with smooth chocolate, and which techniques and additional inclusions help maximize the flavors of each decadent treat.                          

 

Access the webinar on-demand through the Food Ingredients First portal.            

 

 

 

Lu Ann Williams, Director of Innovation, Innova Market Insights

Lu Ann.jpg3.jpg

 

Lu Ann has been active in the food industry globally for more than 20 years and is an expert in trends driving the food and beverage industry. She is an active global technology scout and a frequent speaker at industry events. She leads a team of analysts at Innova Market Insights that track new trends in more than 70 countries.

 

 

 

 

 

Wendy Sherwood, Owner and Proprietor of La Forêt Chocolate & Confections in Napa, California; Instructor, Culinary Institute of America, Greystone

Wendy SherwoodIn addition to teaching at the Culinary Institute of America Greystone, Chef Sherwood is the owner and proprietor of La Forêt Chocolate & Confections in Napa, California. Before opening La Forêt, Wendy trained at Le Cordon Bleu Paris and honed her craft at some of the industry’s top establishments, including Patrick Roger in France and, most recently, the French Laundry in Yountville, California.

In 2005, she received the prestigious Julia Child Endowment Fund Scholarship from the International Association of Culinary Professionals. La Forêt has been featured in many publications, newspapers and blogs, including Food & Wine, Martha Stewart Living, Brides Magazine, the San Francisco Chronicle, Edible Marin & Wine Country, Eater SF and AFAR.