Chefs highlight importance of texture

摘要

Texture was put in the spotlight by leading ingredient solutions provider National Starch Food Innovation at Food Ingredients Europe in the autumn.rnVisitors to stand F151 saw, felt, heard, smelled and tasted how texture changes everything. For a taste of texture in action the stand featured daily culinary demonstrations by guest chef Michael Caines and development chef Chris Lightfoot.rnThe duo presented exclusively designed recipes using National Starch Food Innovation's portfolio of ingredients, demonstrating the quality and versatility of the company's texturizers.