06/28/2018

CONSUMER TRENDS
'Ethnic fusion cuisine continues to drive new menu & retail items in 2018 and beyond as restaurants and food companies strive to create new items that link two or more established cuisine types that deliver big on taste and as well as creating new eating experiences.' Eatthis.com, Mintel 2018

OUR EXPERTISE
Naturex delivers great tasting, clean label solutions including Beta-glucan sourced from oat, a natural emulsifier made from Quillaia extract and locally sourced vegetable purees.

OUR INSPIRATION

This mouthwatering recipe fuses together All-American buffalo style chicken tucked in a delicate, light French crepe enriched with oat flour to create a light yet satisfying main dish. Finishing the crepe is a traditional blue cheese dressing that gets a natural makeover by using Quillaia as its emulsifier.

OUR INGREDIENTS

Attachments

  • Original document
  • Permalink

Disclaimer

Naturex SA published this content on 28 June 2018 and is solely responsible for the information contained herein. Distributed by Public, unedited and unaltered, on 28 June 2018 12:47:07 UTC