To say the very least, we are a culture inundated with cold coffee. The frigid, caffeinated beverage has gone from a low-cost, high-profit staple of specialty cafes, to a ubiquitous beverage served at the Peet's and Starbucks of the world. It has become synonymous for the coffee-drinking public with the idea of a hot summer day.

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Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

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The Top 7 Trends at the 2017 StarChefs International Chef Congress

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