Flavor & The Menu, the premier magazine for exploring food trends and news, covers the flavor functions of produce in their latest article written by Joan Lang. Danny Bendas, managing partner of Synergy Restaurant Consultants, is quoted in this article …
“Fruits and vegetables can also be used in boldly flavored relishes, chutneys, sauces, pickles and other condiments to bring an explosion of color and flavor to finished dishes, says Synergy’s Bendas.”
Read the entire article here: Flavor Functions of Produce