It’s been called “gold in butter.” Yann Queffélec, French author and winner of the prestigious Prix Goncourt, described it as “heavy, glazed, sublime, and melting.” As told to Slate France, “There is as much butter as sugar in it.” [more...]
Hungry for more?
The In-sight Newsletter delivers weekly food, flavor and trend articles direct to your inbox. Click here to subscribe!
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
06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19
As we enter a re-opening phase in the wake of COVID-19, we also enter a new...
04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond
Trends may be the single most important driver in the food and beverage industry...
