Wining and dining: wine flavors provide background notes as tastes get more sophisticated.(Column): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1997. The length of the article is 642 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Food processors are expected to use wine flavors in differentiating their products. Although wine flavorings were originally used for beverages, they have become increasingly used for cooking purposes. They are commonly used in sauces and dressings. However, wine flavors are expected to expand to frozen entrees and sauces for frozen vegetables. Kerry Ingredients has launched a new line of wine flavors including sauterne and Burgundy.

Citation Details
Title: Wining and dining: wine flavors provide background notes as tastes get more sophisticated.(Column)
Author: Jack Neff
Publication:Food Processing (Magazine/Journal)
Date: March 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n3 Page: p55(1)

Article Type: Column

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