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Kimberly J. Decker is a Bay Area food writer. With a degree in food science and a minor in English from the University of California - Davis, Decker has worked in product development for the frozen sector and written about food, nutrition, and the culinary arts.
Alland & Robert invited Contributor Kimberly Decker to visit its acacia gum supplier in Senegal. Decker describes her 24-hour journey from San Francisco to Dakar, Senegal, and then on to the town of Thies, where she visited Alland & Robert’s sole supplier of acacia gum in Senegal.
Chocolate candy is going through an evolution or a "reboot" -- a freshening up that taps novel concepts, ingredients and inclusions to boost its relevance.
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