Global Sauces: “Travel the World” in Every Bite: Introduce global inspiration with sweet brown sauces, such as Korean honey garlic, American bourbon barbecue, Japanese teriyaki, Caribbean brown sugar jerk, French salted caramel, or Middle Eastern date-molasses blends, without complex changes.

Effortless Adoption of Trendy Tastes: Introduce trending sweet brown profiles effortlessly, allowing for easy menu updates and consumer trial without significant risk or investment.

Flavor Sells, Sauce Delivers: Instantly enhance any product or dish with bold, craveable tropical flavors like mango, pineapple, passion fruit, and yuzu that keep customers coming back.

Taste Trends, Minimize Risk: Let consumers explore the latest tropical flavor trends in sauces, enabling menu innovation and customer discovery without major investment or commitment.

Digital transformation isn’t just an IT initiative — for ingredient manufacturers, it’s what determines how fast a new product gets to market and how confidently it meets every label and compliance requirement along the way. This session explores what industry leaders’ product development process looks like in practice: full visibility from concept to launch, formulas optimized for cost and compliance in real time, and labels that stay accurate no matter how often ingredients change. We’ll also look at where AI is compressing this transformation even further, and what R&D and quality teams should be paying attention to next.

AI is advancing at an extraordinary pace, but not everything labeled “AI” delivers real value. Rich DiBernardo will help separate the hype from the practical opportunities and explore how flavor and fragrance manufacturers can prepare for what’s next by connecting people, processes, equipment, automation, and data to create the foundation for an AI-ready factory—while highlighting where AI is already creating meaningful value in manufacturing today.