Balancing nutrition, flavor, and scalability in street food inspired formulations.
In this session, you’ll learn how to:
- Formulate your next innovation based on consumer trends
- Balance and layer bold street food flavors
- Improve texture and mouthfeel for better impact
- Unlock umami and kokumi depth with yeast extract
- Deliver clean-label products without losing flavor
Meet your experts
Cai Yu is a Product Manager at Biospringer by Lesaffre, with over 12 years of experience in flavor development, sensory evaluation, and consumer insight analysis, driving product innovation that bridges science, creativity, and market relevance.
Sherralyn is the Culinary Center Manager at Biospringer by Lesaffre, with over 20 years of expertise turning flavor innovation into impactful, consumer-loved formulations across both retail and foodservice sectors.
What You’ll Learn
Discover how to overcome common formulation challenges when translating bold street-style flavors into successful retail products. Our experts will share practical, fermentation-based solutions to help you:
Restore flavor impact
Maintaining intensity and authenticity after processing.
Enhance texture and mouthfeel
Preserving richness and satisfaction.
Deepen flavor balance
Building layered, full-bodied flavor profiles.
Eliminate off-notes
Identifying and masking unwanted tastes for a cleaner finish.
From the Streets of Asia to Supermarket Shelves. Biospringer Makes It Happen
Translating street authenticity into scalable innovation requires more than flavor. It demands technical precision, clean-label integrity, and cost control.
With deep trend intelligence and formulation know-how, Biospringer empowers brands to transform consumer passion for street flavors into clean-label, shelf-ready success.
