This revolutionary finding could lead to many possibilities for dried plum usage in the production of pre-cooked meats. Dr. Keeton s research revealed that the addition of three percent dried plum puree to precooked meats reduced the undesirable warmed-over flavor often associated with them. Results showed that dried plums are as effective as BHA and BHT in reducing warmed-over flavor. The presentations, including dinner, will be held at Spago, Chicago, one of Wolfgang Puck's fine restaurants. The research summaries and a sampling of prototypes will open the evening, with dinner and networking following.
Space is limited and reservations are mandatory.
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