Not So Sweet Sugar?

EFP and VPI would like to send a warm, belated Happy Father’s Day to all the incredible men in your lives.

This year, my siblings and I decided to treat my father to a laid back, home-cooked Filet Mignon dinner. What better way to show our appreciation then a nice steak dinner right?

As I was preparing potatoes, my brother was slicing the filet, my grandma was preparing the salad and veggies, my grandpa was picking out a lovely bottle of wine to pair with our meal, and my sisters… lets just say their jobs were to wrap the presents.

Suddenly, my next blog post idea emerged.

I thought, wait a second…

Did you all forget we don’t just do “sweet”??

Think again. EFP and VPI take on Savory in full force.

For a slight recap, our products are measured by the level of caramelization. The longer the heating process, the more caramelized the sugar will become. As a result, our darker, more caramelized products have a bitter, robust taste. When applying them to your savory system, you will be able to extremely enhance your savory notes, improve mouth feel, and achieve a beautiful, fresh reddish brown color.

If I haven’t said it enough, our products can be applied to almost any food or beverage application you come up with!

Father’s Day in my house was a success this year, everyone seemed to love the food, the Malbec, and the company. Still, I couldn’t help but think, “If only I had some Caramelized Sugar…”

Don’t let yourself just wonder about Caramelized Sugar. Get your samples now and bring all your ideas to life!

Remember: Your Creativity + Our Products = ENDLESS POSSIBILITIES

Thanks for reading! Until next time.

P.S. I will be joining the IFT in Vegas this coming week and am really looking forward to walking through the biggest show of the year! Hope to see you there.

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We're the Caramelized Sugar Experts, Real...Natural Plant-Based Ingredients

Caramelized Sugar ingredients for the industrial R&D food scientist, chef, ingredient buyer and flavorist. Caramelized Sugars are real, natural ingredients, applied at low usage rates for flavor modifications, masking off-notes and sugar reduction. The caramelization of the sugar is the key to unlocking the flavor modification benefits. Low usage rates with many food and beverage development benefits. Caramelized syrups and powders are a component of any flavor system.

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