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HOW ELLE & VIRE PROFESSIONNEL PRODUCTS ARE HELPING CHEFS ACHIEVE GREAT RESULTS IN THE KITCHEN As a disruptor in the field of dairy, continuously setting trends, its latest product release, the Soft Style Cream Cheese, has been praised by renowned chefs as an ideal ingredient in savory, sweet, hot and cold recipes.
For more than 40 years, Elle & Vire Professionnel has developed unrivaled dairy know-how and forged special relationships with gastronomy and pastry professionals.
In a statement, Michelin-starred and culinary executive chef Sébastien Faré of La Maison de la Crème Elle & Vire® said: “Cheese is a true symbol of French gastronomy. The Elle & Vire Professionnel cheese range is perfect for sweet and savory creations. Personally, I enjoy using Elle & Vire Professional French Cream Cheese; It is suitable for baking and spreading, and it has a fresh, smooth and creamy taste, making it easy to work with.
Made in France with French milk, it is the result of the Norman dairy know-how and Elle & Vire professional chefs’ expertise.” With the new Elle & Vire Professionnel Soft Style Cream Cheese, chefs can create a series of fresh and tasty starters. For example, by mixing the soft-style cream cheese with horseradish puree, cucumber, bottarga, avocado, chili and garlic, you can create a silky and creamy sauce. Ticking the right boxes of quality, consistency and taste, the Soft Style Cream Cheese by Elle & Vire Professionnel proves, yet again, to be a chef’s best choice for an elevated culinary experience. elle-et-vire.com
"IN THE KNOW" — U.S. EGG PRODUCTS TECHNICAL BUYERS AND USERS CONFERENCE USDA’s Processed Egg and Egg Products Verification Program (PEEPEV) and other topics. Dr. Jacqueline Mason, USDA Agricultural Marketing Service - international marketing specialist, presented the USDA Agricultural Marketing Service talk, which focused on how to negotiate and maintain export market access for eggs (Animal Health Perspective), the National Poultry Improvement Program (NPIP) and its value, how the process of selfmonitoring/self-restrictions of exports during disease outbreaks (HPAI), works as well as a plethora of other current issues.
The USA Poultry & Egg Export Council (USAPEEC), which supports the poultry and egg industries through market development programs related to all aspects of the poultry and egg industry, enlightened attendees on June 21, 2022, with a U.S. Egg Products Technical Buyers and Users Conference at VOCO Hotel Dubai. The conference’s series of presentations were designed to provide key information related to current egg safety and quality
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HOSPITALITY NEWS ME | AUG-SEP 2022
issues, as well as trends and market opportunities: The U.S. Egg and Egg Products presentation by Ginny Gunderson, U.S. egg products and export specialist, covered the specificities of U.S. eggs, an egg nutrition overview and the latest trends. The USDA Agricultural Marketing Service presentation by Jeffrey Hendricks, USDA Agricultural Marketing Service - national shell egg supervisor, and Jed Warnock, assistant national shell egg supervisor, explored egg items (shell eggs/egg products/processed egg products), market access (how the process works), USDA’s export certification process for shell eggs (including the U.S. production process),
A 101 U.S. egg products overview was presented by Dr. Deana Jones, USDA Agricultural Research Service - research food technologist, during her session on The USDA Agricultural Research Service presentation. Gunderson returned to the floor for a final discussion on U.S. Egg and Egg Products. She spoke about sea freight and container shipments, egg product applications in foodservice and provided a recap on egg functionality. The conference demonstrated the U.S. poultry and egg industry’s innovation and evolution, giving buyers and users the most up-to-date information about various topics that have had and are likely to have an impact on its future. usapeec.org Read our interviews in full on hospitalitynewsmag.com
