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.