In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
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514: Confectionary and potato starch - a match made in heaven?
Manage episode 426491342 series 2501324
Contenido proporcionado por Table Talk and Food Matters Live. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Table Talk and Food Matters Live o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe
547 episodios
Manage episode 426491342 series 2501324
Contenido proporcionado por Table Talk and Food Matters Live. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Table Talk and Food Matters Live o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe
547 episodios
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