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Home » Authors » Kimberly Decker

Kimberly Decker

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.
Articles

ARTICLES

 acacia gum

Special Report: On the trail to acacia gum from Senegal to confections

Acacia gum is an effective stabilizer, encapsulation medium.
Kimberly Decker
May 23, 2017
No Comments
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.
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Almonds Reboot Chocolate Confectionery

Fruit and Nut trends: Almonds reboot chocolate confectionery

Addition of almonds could differentiate products in crowded field.
Kimberly Decker
March 6, 2017
No Comments
Chocolate candy is going through an evolution or a "reboot" -- a freshening up that taps novel concepts, ingredients and inclusions to boost its relevance.
Read More
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May 25, 2021

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Natural Food Flavors and Colorants, 2nd Edition

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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