Potato Dishes
By Paula Frank, Technical Editor
From Food Product Design Magazine
Table of Contents
Living la vida loca
Tatorama 2000
This spud's for you
Creating value
Eyeing tuber texture and flavor
Don't just mash'em
Fries with that?
Potatoes under cover
Tasty taters
Cheesy spuds
Whoever said that variety is the spice of life must have been affiliated with the potato industry. Not long ago, the term "potato dishes" conjured up images of baked potatoes, plain old french fries, hash browns, or maybe homemade mashed potatoes. The average American considers these mainstays serious comfort foods. "The less they change and the more authentic they are, the better, in many regards," says Jerry Braun, director of marketing, Newly Weds Foods, Chicago.
Nowadays however, the market is expanding, not only with traditional potato products, but also variations in every flavor, shape and texture imaginable. More importantly, looking at the potato only as a side dish is passé. Serving potatoes as appetizers or using them as ingredients in breakfast, lunch or dinner entrees, or even in snacks, is becoming increasingly popular.
When dealing with potatoes, a phrase heard over and over again is "add value." In other words, what can we do to add value to this potato product, or how can we take this potato and add value to our finished product? Thus, understanding consumer needs and lifestyles dictates the direction of the market and enables product developers to meet these demands with innovative application ideas.
Living la vida loca
New concepts often arise as a result of lifestyle changes. Let's look briefly at some of these lifestyle trends, and then at various potato products in the market place, as well as creative potato applications that continue to evolve with the help of chefs' culinary input.
Consumers continue to look for more flavor and texture variety in their meals, and are particularly influenced by the media, whether they're learning from chefs cooking on television, magazine articles, or from travels abroad, notes Lucien Vendôme, senior executive chef at Kraft Food Ingredients (KFI), Memphis, TN. Even with the emergence of many different ethnic cuisines, people continue searching for more authenticity.
In an attempt to create a home-centered lifestyle, consumers still enjoy cooking at home, although the amount of time preparing meals has decreased. According to a 1997 survey conducted by Better Homes and Gardens, people have adopted several timesaving strategies in an effort to reduce meal-prep time. One such strategy involves supplementing meals with prepared or convenience foods. As a result, consumers have broadened their definitions of "cooking from scratch" and "homemade" to include preparation with convenience items - hence the term "speed-scratch" cooking. Included among the list of convenience-type items are frozen, refrigerated, fresh-prepared and microwavable products, plus items that are packaged for ease-of-use.
An additional factor: Not only are consumers looking for convenience, they're also looking for more wholesome and healthier foods, notes Sharon Marsh, Ph.D., director of research and development of Northern Star Company, the potato division of com/" Michael Foods, Inc., Minneapolis.
Tatorama 2000
Translating these lifestyle trends to potato products introduces a whole realm of possibilities. "Things that are inherently bland, like the potato, make a good platform for all kinds of stuff. It's a good vehicle for bringing in indulgence, and we think indulgence is a pretty strong trend," says Braun.
Restaurants are serving scalloped potato dishes with layers of cheeses or vegetables, potato pancakes made with mashed, shredded or diced potatoes, and potato cakes mixed with various kinds of seafood, notes Don Odiorne, vice president of food service for the Idaho Potato Commission, Boise.
Developing products with the busy consumer in mind is something Lamb Weston, Inc. does frequently, says Jeff Holiway, director of industrial sales for the company, located in Kennewick, WA. "In the french-fry arena, we developed the Stealth Fry for the foodservice industry, which adds a thin transparent coating to allow for longer hold times and a crispier texture." This product is ideal for the fast food drive-thru business. "This whole technology really created the category known as clear coat, and is now the leading clear-coated fry used by foodservice chains." The company also developed a new product that cooks in half the time of conventional fries, whether prepared in an oven or fryer, with a crisp, golden texture on the outside and a baked potato-like texture on the inside.
Two particular categories of coated fries have shown tremendous growth. Products that perform efficiently at a functional level, such as products that keep their freshly fried texture longer, fulfill one segment, says Patrick Davis, director of marketing, McCain Foods U.S.A., Oak Brook, IL. The company's X-Treme Fries, a coated and battered product offered in jalapeño, garlic and cracked black pepper flavors, fall into the other category - that of crunchy, coated fries with big, bold flavors. Davis attributes the variety of flavored and textured potato products in part to restaurateurs' desire for signature dishes that meet new consumer trends for specific and identifiable flavors.
Adding topical seasonings or flavors to french fries is one method of adding value, and creating dipping sauces is yet another, notes Mark Hill, food group executive chef at J. R. Simplot Co., Boise, ID. Flavoring mashed potatoes, also a recent trend, lends new appeal to an old classic. Of course, adding value in terms of profitability is another consideration, particularly with an item like potatoes, which, after beverages, are foodservice's biggest money maker.
This spud's for you
The selection of potato products in the market is almost mind-boggling. For instance, Fantastic Foods, Inc. of Petaluma, CA offers Fantastic Always Natura a dehydrated mashed potato in a single-serve cup, available in flavors such as white Cheddar cheese, Cheddar cheese, sweet creamy butter, broccoli and Cheddar, sour cream and chives, and garlic and herbs. a General Mills' Betty Crocker Potato Buds dehydrated mashed potatoes made from 100% real Idaho potatoes, give the consumer the opportunity to make homestyle mashed potatoes, and come with a recipe for crispy baked chicken using the product as a breader.
Other Betty Crocker dry potato mixes include au gratin, scalloped, julienne, hash brown, three cheese, cheesy scalloped, and twice-baked bacon-and-Cheddar. The cheesy scalloped variety uses skin-on potatoes, which the manufacturer classifies as "homestyle." The company's dried mashed potato line consists of chicken and herb, sour cream and chives, roasted garlic, herb and butter, and four cheese.
In the slice and/or dice category, several sliced potato varieties, including southwestern style, cheesy Cheddar and roasted garlic, and an oniony hash brown make upKnorr's Skillet Potatoes line. Northern Star Company's Simply Potatoes line, found in the refrigerated dairy section, includes a traditional and southwest-style hash brown, mashed potatoes, diced potatoes with onions, red wedges and sliced home fries.
In the frozen section, products range from steak fries and shoestring to spicy fries and everything in between. Baked potatoes with toppings, potatoes o'brien, mashed potatoes, and an assortment of tater tot-like products also fill the freezer case.
As product developers, we continually look for unique ways to use potato products. Sometimes, it's important to find a method to add value to an existing product. Other times, a creative application comes from using potatoes as an ingredient.
"Consumers are viewing potatoes in a similar fashion to pasta," says Linda Lakind, flavor marketing manager for Bush Boake Allen (BBA), Montvale, NJ. Alternating ingredients between layers of sliced potatoes, much as in lasagna construction, creates interesting flavor combinations.
Risotto, a creamy-style rice, can be used as a concept for a potato dish. Vendôme explains: "If you take a potato that is shredded and blanched briefly in hot water, put it in a pan and cook it with cream and chicken broth, and at the last minute add cheese to it, you have a risotto-style potato."
One method of creating an upscale image with potatoes is a phenomenon not unlike that found in the confectionery industry, explains Odiorne. Similar to chocolate, forming potatoes into a serving-sized container, like a basket formed of hash browns, and then filling it with a protein or vegetable mixture yields quite a presentation.
Simply roasting potatoes also adds value to this commodity. Vendôme describes how the popular trend of rotisserie roasting chicken is influencing the way potatoes are roasted. "When you go to little towns in Provence or Tuscany, and look down at the bottom of the rotisserie where chickens are roasting, you will notice little finger potatoes or red-skin potatoes stewing in the juices from the meat. Chefs have been doing this for years, where they put them in the pan while they are roasting the chicken or a piece of beef. The rotisserie just gives it a new dimension."
Supplying a complete mashed potato mix can add value as well. "We supply the parboiled potatoes in 10-lb. bags. For each bag of potatoes, you have a 42-oz. pouch of mashed potato mix, which includes all the dairy ingredients and all the seasonings, so you would have your butter, milk, salt and pepper all mixed in the little pouch," says Marsh. "All you do is reheat the potatoes, add the pouch of dairy ingredients, then mix." Variable seasoning levels and dairy notes are available, depending on customer preference.
By supplying various cuts of refrigerated, parboiled red and russet potatoes, Northern Star enables foodservice operators to add their own creative signature to potato dishes without having to worry about peeling or cutting the product, adds Marsh. Several items are also offered to retail outlets. With added potassium sorbate and sodium bisulfite, the retail products are able to sustain shelf life for 75 days. Since products turn around more quickly in foodservice outlets, products are supplied without sodium bisulfite. Thus, cut items get a 30-day shelf life, while hot-filled mashed potatoes achieve 40 days.
Eyeing tuber texture and flavor
The russet, or Idaho, potato is the most widely used potato. As an all-purpose tuber, it is used for mashing, frying, roasting and baking, while the round red potatoes are typically roasted, boiled, mashed or fried. "Reds are a sweeter variety of potato," notes Marsh. "If you're working with one variety over another, let's say red vs. russet, and your customer really likes the flavor of that red potato, you don't want to cover it up. You want to accentuate it and complement it."
Gold potatoes are beginning to emerge in various applications, and are prepared similarly to red potatoes. Long white potatoes, sometimes referred to as white rose or California white potatoes, are good for baking, boiling or frying. Finger potatoes are merely a miniature version of the long white. New potatoes are young potatoes of any variety that hold their shape well even after cooking because their sugar hasn't completely converted to starch. This trait makes them particularly well-suited for potato salad; otherwise, they are good boiled or roasted.
According to Don Smith, president of NorSun Food Group, West Chester, OH, several variables influence the texture of a potato, including age, variety, time and temperature of storage and blanching, additives used, cooking processes and final storage conditions. By altering one or more of these variables, NorSun is able to offer processed solutions to their customers looking for particular product attributes in texture, solids, taste or color.
Red potatoes, which have a creamy texture, are lower in solids and higher in moisture, whereas russets, which are drier in texture, have higher solids and lower moisture levels. Gold potatoes have moisture and solids contents that fall somewhere in between that of reds and russets. As a result of its high starch content, the russet has excellent baking properties, and is also ideal for making french fries. On the other hand, the red potato's creamy, moist texture makes it more suitable for boiling than baking.
Whether potatoes are grown in a heavy or sandy soil, are young or old, or are stored in a warm or cold climate affects the specific gravity, and therefore the texture. Measuring the moisture content of the potato prior to processing enables the manufacturer to adjust parameters that influence the ratio of solids to moisture in the finished product.
Altering the time and temperature of a two-stage water-blanching process, a process essential for enzyme inactivation, can firm up the texture of a potato. "Roasting is another way to alter the texture," says Smith. "Through accelerated drying, you get case hardening of the outside of the potato, which eliminates further moisture evaporation." The exterior of the potato becomes slightly crisp, with an appealing brown color, while the interior turns moist and fluffy, adds Hill.
Quick freezing after processing is critical in maintaining the quality and texture of the potato. Extreme temperature fluctuations or repeated freeze/thaw cycling ruptures potato cells, causing moisture migration and producing a mushy, undesirable texture. Adding calcium chloride to a diced potato destined for a frozen application where a nice bite is desired is another alternative for developing firmness in a potato.
In terms of defining the best-tasting and performing variety for mashed potatoes, Odiorne says that many chefs favor the Idaho Russet Burbank. "This variety has always been the standard of performance, with high solids (starch-to-water ratio), averaging 21%. This makes for a product that doesn't turn to mush when mixed." To protect color, many processors add disodium dihydrogen pyrophosphate as a precautionary measure.
Don't just mash 'em
While most frequently seen as a side dish, using mashed potatoes as a base for an entree is not uncommon. For instance, Vendôme describes applications where the mashed potato substitutes as a filled tamale shell, or as a sandwich-like crust for meatloaf. Also, for delivering a homestyle-type flavor, adding chicken pan-drippings to the mashed potato, making patties and then frying them creates a whole new concept.
Flavoring mashed potatoes with nontraditional flavors such as horseradish and olive oil gives them "a higher elegance," says Vendôme. Wasabi, the Japanese version of horseradish, is also a popular flavoring for mashed potatoes, as is roasted garlic, notes Hill.
Mashed potatoes are often made using dehydrated potato flakes or granules. Once the potatoes are inspected for quality, they are washed, cooked, mashed and then dried. Although dehydrated potatoes typically have an average shelf life of a year, other ingredients are often added for stability. For instance, sodium bisulfite, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and/or citric acid protect freshness and flavor. Some commercially sold dehydrated potato mixes may contain flavoring ingredients such as butter, oil or a natural flavor; mono- and diglycerides for textural improvement; and/or sodium acid pyrophosphate for leavening.
Fries with that?
How many times have you heard that question? Yet many of us are unaware of just how many varieties there are to choose from. When you look at the previous generations of fries that preceded Lamb Weston's Generation 7 Fries™ line, you can see how fries have evolved. Initially, there was the conventional frozen fry, then a more natural version with the skin on, followed by specialty-cut fries. It then became popular to coat and season fries. The company's 5th-generation fry "goes through a proprietary patented process which helps capture the full potato flavor," says Holiway. The 6th generation uses clear-coat technology that adds a transparent coating to enhance the fry's holding property.
Lamb Weston further processes the Generation 7 line so that minimal reconstitution is required in the final cooking stage. As a result of this proprietary process, storage at refrigerated temperatures of 40°F or less for up to five days is possible, a term referred to by the company as Refrigerable. "Due to that attribute, as well as the ovenability of the product, it now allows a lot of operators that haven't been able to menu fries to enter into that arena," explains Holiway. "It might be a sub sandwich-type of outlet or pizza shop where they don't have fryers, but they have ovens. Because of the nature of their business, they may also not have a lot of freezer space. Without all of the expense of setting up a fry station and putting in a freezer, they can profit by offering french fries without changing what they are doing ordinarily."
For its products, Simplot uses a proprietary process that removes excess moisture from the potato, giving it a crispy outer layer with a higher-solids interior. This process enables their Quick 'n Crispy fries to cook faster than conventional fries, notes Steve O'Bannon, group director of research and development for the company.
Each type of fry offers its own unique advantage. Fries that cook more quickly than conventional fries offer an advantage for the foodservice operator during peak dining periods, for example.
"With 830,000 foodservice outlets in the U.S. alone, there is a strong demand for something unique that the customer can't get across the street or even the in the same food court," notes Odiorne, referring to the reasoning behind the multitude of french-fry cuts and sizes available. For example, with a heartier steak, you'd expect a heartier french fry, observes Davis. Plate coverage might also be a factor, depending on a particular outlet's conventions.
Refrigerated french fries form their own niche market within the foodservice industry. Northern Star Company supplies a refrigerated skin-on french fry that is blanched and then parboiled, rather than parfried.
Beyond Potato Dishes Dehydrated potatoes offer convenience and cost efficiency for both consumers and restaurant operators. They make an ideal binder for meat, seafood and vegetable products, acting as an adhesive due to potato starch's highly effective swelling properties. In addition, dehydrated potatoes serve as effective thickeners for soups, sauces and gravies, and even add creaminess to frozen desserts and chocolate milk. Using potatoes as a sauce thickener in place of heavy cream could also satisfy those looking for healthier foods, says Don Odiorne, vice president of food service for the Idaho Potato Commission, Boise, ID. Extending protein or vegetable patties with dehydrated potatoes is an efficient means of stretching substrate dollars. Granules can also function as a crust for a quiche in place of the traditional flour-based version. According to the Moses Lake-based Washington State Potato Commission, dehydrated potato flour, also known as potato meal, or grind, functions as an alternative to wheat flour in extruded snacks. Plus, as an ingredient used in combination with wheat flour, it can extend the shelf life of finished baked goods up to 10%, says the commission. Potato ingredients can also play a more visible role. For example, Chicago-based Newly Weds Foods' coatings group recently finished a line of products called inclusion breaders. One item, called Heavenly Hash Brown, has little shreds of potatoes in the breader. Another item, Spudacious Supreme, incorporates both the visuals and the flavor of a loaded baked potato. "There's cheese and bacon and chive and some sour cream flavor in there. You can see the different particulates," says Jerry Braun, director of marketing for the company. These inclusion breaders can coat a variety of protein or vegetable substrates. |
"The biggest advantage of coating a fry is for superior holding after frying," notes O'Bannon. "Typically fries with coatings hold from 10 to 30 minutes, which is more than double that of fries without coatings. Also, you can add flavors to coatings, changing the taste and texture of the fry."
"We are starting to get into more of a crunchy-type french fry," says Emmett Cook, group manager of batter and breadings at Newly Weds Foods. "Traditionally, a lot of french fries have just been batter fries, using a hydrated batter and then fried, with different flavors and particulates. But now people are also looking for that dichotomy of texture where they want a bread crumb on the exterior to give you that big crunch along with a mealy interior."
Coatings reduce the moisture migration that causes sogginess, and also provide freeze/thaw stability and help prevent oxidation. Coating ingredients vary depending on the functionality desired, whether it's batter adhesion, moisture-loss reduction, film-forming, leavening or crisping. Clear-coat technology uses modified food starch, which sets up a glassy-type of exterior to maintain crispness during the hold time, explains Cook. This type of coating provides more of a barrier, sealing in moisture so that the potato's texture isn't compromised. By varying the viscosity, the pick-up percentage of the batter can also be altered - the heavier the batter layer, the greater the crispness.
Adhesive batters, which hold bread crumbs to the potato, use adhesion-type starches that are either hypochlorite or ethylene oxide-treated dent starches or cross-linked and pregelatinized waxy maize starches. Using dextrins in combination with a modified food starch may enhance batter cohesiveness. Batter adhesion is also improved by adding gums such as methylcellulose (MC), hydroxypropylmethylcellulose (HPMC) or carboxymethylcellulose (CMC), which act as film-formers.
Some manufacturers add flavor or colors into a batter's dry mix prior to rehydration. For added texture and volume, leavening agents such as sodium acid pyrophosphate and sodium bicarbonate are an option. Other starch-containing ingredients such as enriched wheat flour, rice flour and yellow corn flour contribute to texture. Even corn bran adds some degree of crispiness to the coated fry. Small amounts of xanthan and/or guar gum help keep the batter in suspension, and keep solutes from settling out in the batter applicator, notes Cook. Batter is then applied using a waterfall applicator.
Ovenable or crunchy fries have a bread crumb with a clear-coat batter, explains Cook. "You add a clear-coat batter and then you add a fine pre-dust to it. Depending on how much pick-up you want, it would go through a batter again, and then the final hit would be with a toasted bread crumb to give it that texture dichotomy." The result is a crunchy fry vs. the crispy fry associated with a batter-only process. "Part of the difference between crisp and crunch is mouth acoustics," notes Braun. "Crunchy makes more noise in your own ears than crispy."
Another method processors use to manufacture fries designed for oven preparation involves increasing the time of par-frying during processing to the point where the fry is almost ready for serving, and then quick freezing. The fry will absorb a higher percentage of oil, which in turn gives it a taste and texture similar to a fried product, even though it is actually baked prior to serving, says O'Bannon.
According to Davis, three factors influence french-fry yield. Strip length is one factor - the consistently longer the fry, the greater the yield. Percent solids is another - the higher the solids, the higher the yield typically. Finally, the size of the cut is a determining factor. A julienne cut's yield is higher than that of a wedge cut, while a thin-cut fry has a surface-to-core ratio much greater than that of a larger fry cut.
Tasty taters
Many options exist when it comes to enhancing the flavor of potato dishes. Some simply choose to enhance the flavor of the potato itself through various processing techniques; roasting is one such method. There are other ways to enhance the natural potato flavor, whether it's done by leaving the skin on, adding potato flour, or doing what people at home have done for years when adding salt, notes Davis. Various compounded flavors complement the natural flavor of a potato. For instance, "a roasted-potato or fried flavor can add back flavor that might be lost during processing," says Susan Juechter, savory flavor specialist, BBA.
Incorporating flavors into the blanch water is a unique method of delivering additional flavor to potatoes, says Smith. Of course, adding flavor through sauces and seasonings is another. A medley of dehydrated vegetables and herbs works well in dry-mix applications. An assortment of dehydrofrozen, freeze-dried or IQF vegetables adds visual appeal and flavor to frozen applications. Garlic, onion, chives, and red and green bell peppers blend particularly well with potatoes.
Meat bases, fats, flavors and powdered extracts add savory notes to a potato dish. Adding bacon fat - or perhaps a natural bacon flavor containing other flavor components commonly associated with bacon, such as smoke flavor, honey or molasses, to provide some level of sweetness, and autolyzed yeast extract with a savory, meaty, enhancing character - creates a flavor that blends well with potatoes. Enhancing the savory character with hydrolyzed vegetable protein (HVP), monosodium glutamate (MSG) and/or high 5' nucleotides is also an option. Torula yeast adds a smoky, brothy character that some may find desirable in a potato dish.
When designing flavor systems, it's important to understand the customer's needs. Betsy Laakso, product development manager, SpiceTec, Ltd., Carol Stream, IL explains: "I've done some work with shake-ons, like Parmesan cheese or Italian, that would actually be sprinkled on top of the product, and be finished off in the oven. I have to make sure that my seasoning doesn't burn, will adhere to the product, and has very good eye appeal."
When working with sauces for potato dishes, Laakso prefers to control viscosity with starches and gums, especially since potato starch content may vary. By understanding the sauce system up front and incorporating a stabilizer system, the developer is able to control thickness of the sauce and protect the dish from becoming watery as starch leaches from the potatoes.
Using dairy flavors in potato dishes is a common method for adding richness and delivering a fatty mouthfeel and creamy texture, notes Hill. Both refrigerated and dry cheese products are available - in a dry application, naturally you'd use a dry product. In the refrigerated category, there's pasteurized processed cheese, which contains 80% to 85% natural cheese, pasteurized process cheese food with a natural cheese content of 51% to 80%, and pasteurized process cheese spread containing 51% to 75% natural cheese. There are also additional products that are specifically designed to deliver high flavor impact, says Betty Dawson, associate technology principal of refrigerated cheeses at KFI.
"In refrigerated or frozen applications, you can use either dry or refrigerated cheese," explains Dawson, who recommends using pasteurized process cheese rather than natural cheese, because it provides added stability and is easier to work with during processing.
Price sensitivity is also an issue faced by many suppliers, potato-dish ingredient suppliers included. As a result, highly flavored cheeses that deliver flavor at lower usage levels help manage costs. Dawson calls these products "cheese multipliers."
Tom Rieman, business manager at KFI, expands on this concept: "We have a line called Exceed. It's designed to work with cheese solids to pump up their intensity." Depending on the use level, it can be labeled as natural flavor, or broken out by its components of cheese, butter, and if used in its spray-dried form, starch and phosphate. "If we were using that in a processed cheese, you probably wouldn't even see it on an ingredient line," he says.
"We do have another line of product that customers use in potato dishes, and that's our melt-restrictor, or our high-melt cheeses, where you retain particle identity through the cooking or reheating process," says Dawson. High-melt cheeses will soften, but not melt out completely. When someone bites into the product, they get a big burst of cheese flavor - more flavor perhaps than from cheese distributed throughout the application.
When a product developer decides to add value to potatoes by incorporating flavors, he or she must figure out a method of doing so. Say for instance you have a tater tot-like product and you want to add cheese to it. As Rieman explains, "You could get a restricted-melt diced cheese, and you could put little chunks of cheese in there. You can just flavor the potatoes with cheese powders or cheese and then form them, and then you'd have a cheesy potato nugget. You could package it with a sauce where you squirt the sauce out on the potatoes, or use it as a dipping sauce."
The key is how best to deliver flavor to a customer's product. Do they want a homogeneous system, a saucy system, high-melt particulates, etc.? When flavoring mashed potatoes, Rieman suggests: "Don't just think natural cheese; you box yourself in." Shredded cheese on top of the potato and some high-melt cheese cubes within the mashed potato are a possibility, but might not give enough cheese flavor; uncolored cheese powder could deliver more flavor. "Then you have the particulate identity and the eye appeal of cheese, and you're delivering the flavor in a way that gets you around the restrictions of having too much fat, or having so much cheese to deliver the flavor that it's a sloppy thing to eat," says Rieman. In this application, compounded cheese or dairy flavors could provide critical dairy topnotes to the overall flavor system.
Designing potato dishes can be truly exciting, particularly with all the varieties of potatoes and flavor combinations available. Be on the lookout for new applications and uses for potatoes. According to Odiorne, we may even see mashed potatoes replacing graham crackers as a snack for elementary school children.
And, for particularly intrepid food developers, Braun notes that the holy grail of potato-dish design - the raw, coated french fry that goes into the oven and comes out acting and tasting just like a freshly fried fry - is still out there awaiting discovery.
• Photo: Lamb Weston
• Photo: J.R. Simplot
• Photo: A.E. Staley Food Ingredients
• Photo: NorSon Food Group
© 2000 by Weeks Publishing Company
Used with permission from Food Product Design Magazine
Weeks Publishing Company
3400 Dundee Rd. Suite #100
Northbrook, IL 60062
Phone: 847-559-0385
Fax: 847-559-0389