Zal Taleyarkhan

March 3, 2023
Speaker Biography Feature Image

Zal Taleyarkhan, Corporate Research Chef,
Charlie Baggs Culinary Innovations (CBCI)


Zal Taleyarkhan is a corporate research chef and senior culinologist at Charlie Baggs Culinary Innovations (CBCI). He is incredibly talented at finding unique solutions to clients’ technical challenges while bringing flavor to life. Growing up in various countries and cultures sparked Zal’s passion for food and nurtured his interest in global cuisines. Beyond his culinary education, he has a wealth of hands-on experience working in high-end hotels and restaurants in the U.S. and abroad. When not developing and researching the latest ingredients, trends, and technologies, Zal shares his knowledge with the next generation of food professionals, teaching at IIT in the Department of Food Science and Nutrition.

About Charlie Baggs Culinary Innovations
CBCI is a Chicago-based culinary and product development consulting firm working with food, beverage, and ingredient companies of all sizes and restaurant and hospitality clients. Whether it’s a gold standard recipe, new product development, or product improvement, we provide our clients with consumer insight-informed solutions for crave-able offerings that will delight customers and grow their bottom line. For more information on how “we bring flavor to life,” visit

Global Food Forums Presentations by Speaker

2023 Clean Label Conference 

No Sugar Coating – A Practical Approach to Delivering Sweet Flavor
Without Calories

Blending culinary and food science techniques, our two speakers will discuss different approaches to reducing or replacing sugar in formulations with nonnutritive sweeteners, naturally occurring sugars, fibers, and flavor enhancers through the lens of a product developer. Focusing on formulation creation and ingredient identification, they will dive into the importance of flavor building and formula modification from a culinary and gold standard perspective. Also, learn to go beyond the usual adjustments to match texture, mouthfeel, and taste. Finally, they will examine the scale-up and commercialization of formulas to maintain optimal flavor delivery in end products.