Early this fall, Mane chefs collaborated with formulators and R&D engineers in Mane’s Center of Excellence in Vouvry, Switzerland, with the objective to revisit allium ingredient solutions, foundational blocks of so many culinary recipes.
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Going back to the essentials, they cooked and shared authentic preparations based exclusively on fresh onion and fresh garlic coming from each of their countries. They then worked together with the technical team to develop culinary stocks using Mane concentrated juices fitting with industrial constraints, targeted taste, price and clean labeling.
Having chefs and formulators with different backgrounds and taste sensitivities allows Mane to develop the best-fitting, natural solutions with local consumers’ tastes and expectations in mind.
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