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Sweet Talk

Tags: Chocolate Source: Symrise

Chocolate made with meat, what next?

Meat in a chocolate might make even the most ardent foodie's stomach squirm. However, an AgResearch scientist and Auckland boutique chocolate maker…

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Beyond the Plate Sweet Talk

Tags: Ice Cream Source: Symrise

Which State Loves Ice Cream the Most?

It's no secret that Americans love sharing what they eat online. As summer approaches, feeds will no doubt be flooded wi...

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Beyond the Plate Sweet Talk

Tags: Food Trends Source: Symrise

Is the Beast Burger the Future of Fake Meat?

A Beast Burger is a 100% vegan burger primarily made from pea protein isolate, canola oil, and coconut oil. It's differe...

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Beyond the Plate Good Libations Sweet Talk

Tags: Beer, Culinary Source: Symrise

Culinary Inspired Brews: Dish in a glass

Brewers and cider makers turn culinary inspo into mouthwatering creations that taste just like meals. Woodchuck | Campfi...

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Good Libations Sweet Talk Beyond the Plate

Tags: Food Trends Source: Symrise

The Food Trend You Wish Wasn't One: Edible Insects

Hate it when bugs are on your food? What about when they're in your food? On purpose? There's a lot of buzz around the e...

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Beyond the Plate Good Libations Sweet Talk

Tags: Ice Cream Source: Symrise

This Jet-Black Ice Cream Will Cure Your Rainbow Food Hangover

The insane rainbow food trend that has taken over your Instagram feed doesn't appear to be going away any time soon. The...

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Sweet Talk Beyond the Plate

Tags: Food Trends Source: Symrise

5 trends in specialty pizzas

Pizza is already one of America's all-time favorite foods, but it continues to grow in popularity. According to Technomi...

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Sweet Talk Good Libations

Tags: Mixology, Spirits Source: Symrise

You Should Be Drinking Way More Mezcal. Here's Why.

Then it's crushed by a large stone wheel pulled by a horse or donkey (or Conan), producing fermentable juice, which is p...

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Beyond the Plate Good Libations Sweet Talk

Tags: Confectionery Source: Symrise

2016 Chewy Candy Trends

And, says Peter van Paridon, global industry director, food and beverage, Corbion Purac, chewy candy is definitely becom...

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Sweet Talk Beyond the Plate

Tags: Chefs, Culinary, Hispanic Source: Symrise

Rooted in Culture and Flavor - Part 2 of our Interview with Chef Jesus Delgado

This is part 2 of a 2-Part Symrise Interview with Chef Jesus Delgado of Tanta, Chicago. CLICK HERE to check out Part 1 of the Interview! Jesus…
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The latest information, innovation and inspiration in the world of sweet, including confectionery and dairy.

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