Food scientists and chefs have long been looking for ways to replicate the taste of meat without actually using meat. In China, for example, protein-rich tofu , bean curd, is a meat substitute. CGTN’s Mark Niu took a look at a new wave of startups, pushing the idea much further, by going to the “cellular level.”
Our client is known around the world as the founder of non-dairy food products and the leading supporter and solutions provider to the Food Service, In-Store Bakery and Retail marketplaces. They are one of the world’s premier family-owned food companies with more than $3B in sales. They currently have a new opportunity for a Senior Sensory Analyst at their location in upstate New York.
My teeth pierce the crisp outer shell and sink through a fine layer of honey-infused dough, allowing the creme fraiche with its precious cargo of glossy caviar to spill over my tongue. The little black pearls pop like starbursts between my teeth, each sending a salty hit into the creamy, crispy, fluffy mix.
Chef Eduard Xatruch of Disfrutar in Barcelona likes to call this dish “the best sandwich in the world.” I choose to fondly remember it as a fried pillow of joy sent from heaven to save my tastebuds from yet another plate of patatas bravas.
The pairing of flavors has been going on ever since people put food to mouth. But in recent years, the science of it has become big business, and considering the thousands of years that humans have been eating, it’s still in its infancy.
After several years working for WalMart corporate headquarters, Robert Pellegrino was hungry for a different type of challenge.
Having worked as a sous-chef for a few restaurants while in college, he considered going to culinary school. After some research, though, he decided to pursue food science.
Each fall, as leaves turn golden and the crisp autumn air carries the scent of pine, Catherine Franssen waits for her husband to bring home the latest pumpkin spice-flavored concoction he has discovered at the grocery store.