Salt. It can sometimes be taken for granted: used, abused, appreciated for its presence and detested for insistence on itself-it's salt. And it has been at the foundations of cuisine close to forever, probably since some ancient coastal native took that first saline slurp of oyster.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Happy Holidays from Symrise! See you in 2024!
Thank you for reading and sharing in-sight in 2023! We're taking a holiday…
Insights From the StarChefs Panel Discussion in Austin, Texas
As host of the food-centric podcast Flavors Unknown, Emmanuel Laroche knows his…
