Leverage sensory evaluation & nutrition to strengthen your brand and attract new customers.
Are you looking for a dynamic speaker who can speak to food and nutrition with passion, energy and humor?
Discover how to eat LESS by appreciating your food MORE!
Learn to appreciate a variety of healthy foods like a glass of fine wine!
What people are saying...
Laura Andromalos, MS, RD, LDNDirector of Education, Massachusetts Dietetic Association
"Annette provided an engaging introduction to sensory science and....a lexicon for describing a variety of leafy greens with an interactive tasting"
Cheryl Anderson, PhDSan Diego, CA
"I highly recommend Sensational Sustenance for all your nutrition and sensory needs".
Sonal Patel, MS, RD, LDNMaryland Academy of Nutrition and Dietetics, Past President
"I would rate Annette Hottenstein as one of the best speakers I’ve ever had the pleasure to work with".
Amanda Archibald, RDField to Plate, LLC
"By bridging sensory science with nutrition science, Annette is enabling practitioners to go deeply beyond the surface of conventional nutrition assessment and thinking".
Guy Johnson, PhDPrincipal, Johnson Nutrition Solutions, LLC & Executive Director, McCormick Science Institute
"Annette is passionate about nutrition, extremely professional and highly resourceful...I give her an A+ for quality of work and customer service".
In this tasty episode of The Food Sommelier Podcast, I interview Dr. Ski Chilton, from Wake Forest University about his new book, The Rewired Brain.
latest blog post
- August 2, 2016 9:43:26
- By The Food Sommelier
What most people don’t realize is that MSG is naturally found in foods including mushrooms, asparagus, tomatoes, cheese, sugar beets, soy beans, fish, and seaweed. Culinary techniques such as drying foods and aging cheese increases the concentration of naturally occurring MSG (i.e., dried mushrooms, sun dried tomatoes, seaweed, Parmesan cheese). ...