CARROTS ARE THE NEW PORK BELLY. Cauliflower is the new steak. Kale salad is the new burger: There is one on every menu in town. Vegetables, so long supporting players of restaurant meals, are finally landing the starring role. After years of glorifying charcuterie, bacon, and hefty chops, chefs are beginning to push produce.

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03/21/2017
Symrise Turns Up the Heat at Snaxpo 2017

Symrise is pleased to announce that we will once again be exhibiting at SNAXPO...

03/08/2017
Symrise to Attend the 2017 RCA Annual Conference in Puerto Rico

Symrise is excited to announce that we will be joining a whole host of culinary...