A Taste of Wellness for Savoury and Snacks
Givaudan
Jorgen Kokke, Vice President & General Manager EMEA, said: “With professional kitchen facilities and pilot plants at key sites around the world, National Starch Food Innovation understands the importance of working with commercial chefs to develop formulations that can be cost-effectively scaled-up, are process-tolerant, ensure optimum shelf-life stability but ultimately inspire culinary excellence and satisfy diverse consumer needs.”
In addition Janet Carver, Culinology Group Leader at National Starch was recently elected president of the Research Chefs Association, the professional community for food research and development in the United States.