2003 – 2004
CBI in Print
2004 Articles
Stagnito’s New Products, “Chefs Drive Taste“, Pat Dando, November 2004
World of Food Ingredients, “Future Snack Flavours“, Allison Rittman, September 2004
Plate Magazine, “Kung Pao Wow“, Bret Lynch, September 2004
Food Technology, “Vinegar adds SAS to Any Product“, Charlie Baggs, August 2004
Prepared Foods, “Fun, Fast and Healthier Breakfast Options“, Allison Rittman, July 2004
World of Food Ingredients, “Sensory Tools” Angel Straub, June 2004
Food Product Design, “Mediterranean Eggs“, Charlie Baggs, May 2004
Prepared Foods, “Simply Saucy“, Allison Rittman, May 2004
World of Food Ingredients, “Role of the Research Chef“, Charlie Baggs, April 2004
World of Food Ingredients, “Evaluating Products“, Angel Straub, February 2004
2003 Articles
World of Food Ingredients, “Cooking Flavours“, Charlie Baggs, December 2003
Food Technology, “Understanding Cooking Techniques“, Charlie Baggs, December 2003
World of Food Ingredients, “Spray Drying Flavours”, Allison Rittman, December 2003
Food Ingredients, “Inside Frozen Delights”, Allison Rittman, October 2003
Prepared Foods, “Retro Desserts: From Old to New Again“, Allison Rittman, October 2003
World of Food Ingredients, “Hot Trends in Frozen Desserts“, Allison Rittman, September 2003
Prepared Foods, “A Culinary Approach to Fortified Foods“, Charlie Baggs, September 2003
World of Food Ingredients, “A question of Taste“, Charlie Baggs, September 2003
Food Product Design, “Preserving Your Fruit Options“, Allison Rittman, May 2003
Food Technology, “Establishing and Duplicating a Gold Standard“, Charlie Baggs, April 2003
Features
Read about The Culinary Training Program® in Food Technology Magazine, March 2003, Culinary Concepts, written by Neil Mermelstein.
“Compliments to the Chef”, February 2003, Purdue Alumnus Magazine
Featured Key Note Speakers
Chef Bret Lynch presented the Seafood Processors Workshop to the National Food Processor Associations in conjunction with the Alaskan Seafood Marketing Institute on March 27, 2003, in Seattle WA.
