date:Jul 27, 2012
came to bringing culinology into the business, he said.
Sometimes food scientists can get pigeonholed because they are thinking about cost and performance and stability and they can forget about flavor, and what really makes food important to people.
Thats where chefs come into play,
An exciting time to be working in fats and oils
So what is Bunge working on in the maze of labs at the expanded ingredient innovation center?
Thats top secret, says director of innovation for Bunge Oils Dilip Na