9th Aug 2010
Director of Research & Development, Peter Hargarten, was recently featured in the March 2010 issue of Food Product Design. Peter, a graduate from Purdue University with a degree in Food Science, spends much of his time partnering with food manufacturers and executive chefs across the country to develop gourmet quality flavors to match their specifications. One such partnership with a well known Indiana restaurant is featured in the Formulating for Foodservice Case Study.
Peter has a vast amount of experience and has recently been focused on developing gluten free, all natural and low sodium soup bases and flavor concentrates.
If you have a project we can assist you with please feel free to contact Peter directly at (219) 879-8236.
Integrative Flavors has been making gourmet quality soup bases since 1938
Private Labeling options available
Gluten Free, All Natural, Organic Certified, Low Sodium, etc
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Integrative Flavors has been in the business of making highly regarded food bases since the 1940s when we manufactured bouillon for military rations during World War II. 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. Our continued success has outgrown our current facility. We will be breaking ground soon on our new state of the art food manufacturing facility.
John True
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