Former MasterChef contestant with experience in renowned kitchens such as D.O.M., Fasano, and Dalva & Dito, the chef created an exclusive recipe featuring DR solutions
The connection between ingredient science, the food industry, and gastronomy was one of the highlights of DR Flavors & Ingredients‘ program at the Meat Showcase during TecnoCarne 2026.
On June 16 and 17, Chef Manoela Lebron demonstrated in practice how flavor, convenience, and technology can work together in the development of products for the animal protein market.
Using DR ingredients, she prepared Semolina Gnocchi with Pork Ragu (Pulled Pork) and Barbecue Sauce. The recipe aligns directly with trends such as health and wellness, convenience, performance, and flavor development, characteristics that also guide the company’s product development efforts.
In an exclusive interview, she shares her perspective on the evolution of pork products in the marketplace and the importance of high-quality ingredients in creating memorable consumer experiences.
DR – Pork has been gaining ground across a variety of consumption occasions. What makes this protein so versatile in the creation of dishes that combine flavor, convenience, and nutritional value?
Manoela – Nowadays, pork is more accepted by both the food service industry and the consumer. It is a highly standardized protein that delivers consistent results and is increasingly recognized as a healthy option. Another important factor is its value for money. All of these factors are helping pork gain a larger share of the market.
DR – You have worked with high-quality ingredients and flavor development for many years. In your view, what characteristics are essential for turning a simple recipe into a memorable consumer experience?
Manoela – Knowing the origin of the ingredient and working with standardized raw materials. From there, applying the proper technique is what makes it possible to achieve high-performance results.
DR – As a chef, what do you observe today regarding consumer expectations when it comes to animal protein? Is there a growing demand for convenience, health and wellness, or differentiated flavor experiences?
Manoela – I’ve noticed that consumers are placing increasing emphasis on value for money, and health and wellness considerations play an important role in that decision. Convenience and ease of use are also major drivers, especially for ready-to-eat products, smaller portion sizes, and options made with ingredients that provide added functional benefits.
DR – Gastronomy and the food industry are becoming increasingly interconnected. How do you view the contribution of this closer relationship to the development of products that ultimately reach consumers?
Manoela – The food industry and the culinary world have indeed been working together with greater synergy. I believe we are increasingly recognizing that the end consumer is the common ground between these two sectors and that, by working together, we are better equipped to develop solutions and experiences that meet their expectations.
Ana Cristina de Oliveira, Technical and Commercial Coordinator at DR Flavors & Ingredients, participated in the sessions, providing technical insights into the ingredients used in the application. For her, the demonstration was an opportunity to translate consumer trends into real-world applications for the food industry. “Pulled Pork brings together attributes that have been gaining traction in the market, such as convenience, ease of preparation, and protein content. Using it as a platform, we demonstrated how DR’s solutions contribute to flavor development, preservation, and food safety, always in alignment with the needs of both the industry and consumers,” she emphasizes.
The participation in the Meat Showcase was part of DR Flavors & Ingredients’ program at TecnoCarne 2026. During the event, the company showcased its portfolio of flavors, condiments, additives, smoke solutions, and application technologies for beef, pork, poultry, and seafood products, reinforcing its role as a partner to the animal protein industry and its ability to transform market trends into solutions across a wide range of food categories.
