Besides being a bakery master, with training at the American Institute of Baking (AIB) in Manhattan, Kansas and work in South Korea — Shorya teaches AITBM Bakery Institute in Greater Noida. He is also son of the ever-popular Raj Kapoor! Shorya includes blueberries dozens of workshops throughout the year.
Here are a few of the items he will demonstrate!
This is the annual meeting of the Longhorn Chapter of the Institute of Food Technologists (IFT). Food Technologists are the behind-the-scenes heroes who work tirelessly to develop new products and improve old ones.
- Ingredient suppliers. USHBC has been active in the organization for decades and this is where we present ingredient use. Check out the products on display — all using new blueberry ingredients such as dried blueberries, powders and flakes. These products are a show stopper!
- Local Sellers. This is a great time to walk the show and meet one on one with companies who sell ingredients to the regional food industry. These are the front-line troops and they are continually in contact with companies like Bimbo, PepsiCo and others. They appreciate that we visit and usually walk off with stacks of technical brochures, new product examples and knowledge.
- Local food Processors. These food technologists get out of the lab to attend the conferences, meet resources like USHBC and see technical papers presented by local universities.
- Food Tech Students! It is so wonderful to meet the future blueberry users! They are so full of energy and inquiry.
Everyone — including myself–has an old dog at home. This new product launch from Blue Buffalo features a new “life protection formula.” It utilizes low-moisture blueberries in the mix!
Hana and colleagues from USDA and local trade.