Specialty Food Magazine

NOV-DEC 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/90978

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Nature spent millions of years perfecting a polenta that cooks in one minute. cooks up to 20 times faster than common polenta. Yet it's not pre-cooked, not instant and not processed. Our unique variety of corn, discovered in the Andes foothills, is higher in protein and lower in starch – to make a deliciously golden polenta that naturally cooks up smoother, creamier and FASTER. 8JOUFS 'BODZ 'PPE 4IPX #PPUI

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