Both technical and
commercial teams will be available at the Celanese booth Hall 6, Stand I35 to discuss upcoming projects with customers as well as how the Celanese
food ingredients portfolio can help solve the challenges of today's
food and beverage
blends.
Juel Anderson, author of The Curry Primer, has pointed out: «Through time,
commercial spice mixtures have become so uniform a
blend that most of us know curries only as yellow - colored
foods with a standard aroma, often peppery - hot and as predictable in flavor as a Big Mac.»