Building a Scalable Food Business Series with Ingredion
Take your food business from concept to scalable success with this two-part workshop. Designed for food entrepreneurs at all stages, this series provides practical insights and actionable strategies to help you navigate the challenges of recipe development, shelf-life optimization, and business scaling. Each session features an expert-led discussion, hands-on activity, and industry insights tailored to small food and beverage businesses’ unique needs.
Register for all sessions to receive a 25% discount
Session 1: Recipe Development and Scaling Your Food Business
This workshop will have you working with an expert to convert small-batch recipes and practice adjusting for larger-scale production. Attendees will need to provide their own recipe or formulation.
Discover the foundations of recipe formulation, emphasizing the importance of precise measurements, consistent ingredient sourcing, and maintaining quality as you scale.
About the Speaker:
Connor Thompson has over 10 years of experience in the food industry. He spent 3 years working in scratch kitchens before pursuing his Culinary Nutrition degree at Johnson and Wales University. During school Connor developed recipes and products at America’s Test Kitchen and Valley Fine Foods Fresh Pasta. For the last 7 years Connor has worked as a Culinologist at Ingredion focusing on Product Development in the Clean Label, Plant Based Protein, and Foodservice space. He has developed food product solutions for numerous companies from small coffee shops to global hotel chains and large-scale food manufacturing.
Session 2: Extending Shelf Life with Food Safety