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MMMM d, yyyy |
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Handheld fusion dishes like the dessert bao bun, East African delicacies, Japanese Izakaya, wellness drinks and hot-pot cooking are big flavour trends to watch in 2018, and they represent a shift in the nature of eating, says research from McCormick & Company.
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Barry Callebaut is partnering with startup Solo Gelato to distribute its Nespresso-style capsule system for instant fresh gelato.
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The safety of grains, seeds, beans, pulses and legumes can be determined in part by visual examination for the presence of gluten-containing grains, says a study by the Gluten Intolerance Group, a U.S.-based gluten-free certification organization.
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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately.
This reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.
With helpful worksheets; a clear organization by food type; and a convenient, durable comb binding, this is a must-have resource.
>> Order Now |
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Swiss flavour and perfume company Firmenich has named fig its flavour of the year for 2018 based on its growing international appeal.
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January 20-24, 2018
Location: Italy — Rimini Fiera, Expo Centre
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February 25-27, 2018
Location: Enercare Centre, Toronto
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