Integrative Flavors Exhibiting At The 2011 Research Chef Expo

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Integrative flavors will be at the Research Chef’s Association (RCA) Annual Conference and Culinology Expo. The annual meeting will be held in Atlanta, GA from March 2-5, 2011. There will be chefs, food scientists, and other industry professionals who work to shape the future of food research and development.

Integrative Flavors will be showing several selections from their line of Natural Soup Bases. All of Integrative Flavors’ Natural Soup Bases are made from all natural and minimally processed ingredients.

 Some things that maybe on display are a No Salt Added Organic Vegetable Base which works well for soups, sauces, vegetables, etc. When you stop by ask about the Natural Clam Flavor Base and Seasoning which goes great in chowders, sauces, seafood entrees, stuffing, dips, and so much more. Integrative Flavors also has a Natural Demi Glace Concentrate which you can use as a sauce that goes great with meats and potatoes, and also enhances the visual appeal. It is also a useful alternative to a long simmered brown sauce.

So come on by and visit Integrative Flavors at booth 109. We will be happy to answer any or all of your questions. While you're there don’t forget to ask about our new state of the art facility.