Hydrocolloids Hit the Culinary World

At CP Kelco, San Diego, Ted Russin, a food scientist with a bit of a culinary background, is busy in his efforts to pique the interest of the culinary community.

In fact, the interest is already there. Russin has helped top chefs at such worldly restaurants as Napa’s French Laundry and England’s The Fat Duck develop scientific methods suited to the kitchen.

CP Kelco has also developed a partnership with Le Sanctuaire, San Francisco, to distribute its industrial food ingredients—which are typically sold to food manufacturers by the truckload—to chefs in restaurant-sized amounts.