date:Nov 16, 2018
as well as a sample based on the highly trendy kombucha concept, where fermentation is key to slowly cutting out sugar content.
We had over 100 different dishes that we evaluated in the group and pared that down to six. We were not trying to come up with a new onion, balsamic or celery ice cream. We were instead looking at the naturally occurring molecules that are inside the recipe and add the sensation beyond what sugar brings that is positive, Daniher explains.
For us, what we want to do is