Integrative Flavors will be exhibiting at the 2010 Research Chef Association Conference and Expo on March 19, 2010 in Phoenix, AZ. On display will be Integrative Flavors’ line of Natural Soup Bases including Lobster, Clam, Chicken, Beef, Veal, Crab and Shrimp flavors.
All of Integrative Flavors’ Natural Soup Bases are made from all natural and minimally processed ingredients.
Also on display will be Integrative Flavors’ new line of Bacon Bases which includes a Vegan Bacon Flavor Base and a Natural Bacon Base with Cooked Bacon as the main ingredient. The new Bacon Bases are ideal for use in lentil and bean soups, sauces, quiche, salad dressings, scrambled eggs, gravies, pasta dishes and casseroles.
Integrative Flavors will also be serving award winning soups made by the Boston Chowda Co. that feature Integrative Flavors soup bases. If you are at the RCA Conference and Expo please stop by and visit with our Vice President, Brian Quealy… and bring your appetite!
Gluten Free, Organic Certified, Low Sodium and All Natural Options Available
Private Labeling with Low Minimum Orders Available
Custom Formulation and R&D Assistance
Consistent, predictable flavor profiles.
Integrative Flavors has been in the business of making highly regarded food bases since 1938. Since that time Integrative Flavors has helped thousands of chefs and product developers achieve maximum flavor and consistency while reducing labor. Today, Integrative Flavors continues to develop cutting edge products that exceed our customer's expectations.
18th March 2010
John True
Short URL: http://prst.co/ix
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