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Good Food Revolution interview. Featuring Powder for Texture products.

agar carrageenan cedarlane culinary good food revolution humber college John Placko kappa iota Malcolm Jolley Modernist Cuisine Molecular cuisine molecular gastronomy Nathan Myhrvold Nella Cucina sous vide

Here's an interview with Malcolm Jolley @nellacucina  http://www.goodfoodrevolution.com/powder-for-texture/  

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innerSPACE comes to Humber College, molecular gastronomy class

cynthia loyst humber college innerspace john placko Molecular cuisine molecular gastronomy space channel

http://watch.space.ca/innerspace/season-4/innerspace-molecular-cuisine/#clip863008

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Canada AM Australia Day Dinner Series. Featuring Powder for Texture ingredients

Australia Day calcium chloride Canada Am Kangaroo Liquid Nitrogen Modernist Cuisine molecular gastronomy pavlova Sodium Alginate

http://canadaam.ctvnews.ca/beet-in-textures-with-goat-cheese-mousse-and-hazelnut-powder-1.1125786

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Global TV 16 x 9 "Future of Food". Powder for Texture featured

Atelier Carolyn Jarvis John Placko Marc Lepine Modernist Cuisine Molecular cuisine Nathan Myhrvold

http://www.globalnews.ca/future+of+food/6442747588/story.html

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