reply to post by haarvik
I forgot to tell you

for what I personally believe is one of the best post here on ATS so far. After reading comments for the second day, it
seems that though some of us have different opinions, we have stayed very civil with one another on this one. Congrats to you and the rest of the
family. Hopefully, being polite and tolerant while disagreeing will catch on here.
With that said, I would like to inform everyone of a free publication I myself receive yearly titled Food Master, Where The Food Industry Buys. It's
published by bnp media and can be found here:
Food Master Publication
It's a very large publication and half of the book is on Ingredients and R&D Services, the other half is dedicated to Equipment, Supplies and Services
and will run you about $100. I also get their monthly magazines on new food ingredients as well, which has proven for me personally, to be very
insightful. I believe you will find a link to the magazine which is free if you're a registered chemist. The gigantic catalog is free if you're
registered with the ACS (American Chemical Society).
I read many publications of this type because there's some "very bad cooking" going on in the corporate kitchens, if you get my drift. You would be
amazed at what they're doing to our foods. Some of these practices along with the likes of Monsanto is mind boggling to say the least and it's all for
a quick buck IMHO.
Again, great job on this one and please keep us informed if you learn anything new.
BTW, I found the magazines site:
Prepared Foodsedit on 8/2/11 by ThePublicEnemyNo1 because: Added
link