For the third year, CSG has been featured in Culinology as a key contributor to the Recipe Redux section. This special section is designed to take the reader through the process that the formulator follows from taking a Gold Standard recipe to the plant manufacturing process and how the conversion of that recipe takes [...]
The American Egg Board is on a mission to promote eggs in innovative ethnic dishes and they engaged CSG to assited them. The goal was to demonstrate the diversity of eggs to Food Product Design magazine's audience of product developers & manufacturers. CSG got to work targeting Asian and Latin cuisine. One of the featured [...]
CSG was hired by Great Harvest, located in Dillon, Montana, in late June. The goal was to use CSG Recipe and Menu Development skills to implement a sandwich menu in addition to their baked goods offerings in two locations. Ultimately, this new menu will expand coast-to-coast to all the Great Harvest locations. The project involves [...]
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