Givaudan recently held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp. Perfumer & Flavorist magazine's editor Jeb Gleason Allured was in attendance.
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