by Donna Berry KANSAS CITY - Cows' milk's neutral flavor, even after churned into ice cream or fermented into yogurt, makes dairy foods an ideal base for all types of flavors. Chocolate, strawberry and vanilla long have been standard offerings, with a growing number of processors giving these classics a flavorful spin.

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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...