TRANSFORM INGREDIENTS INTO AVANT-GARDE CUISINE WITH NEW RANGE OF TEXTURIZING FOOD ADDITIVES FROM KALYS

Chicago, August 28, 2009 (word count: 386)
Kalys provides professionals and the general public alike with a wide range of natural ingredients and food additives. The Kalys Gastronomie division is specialized in culinary aids used in traditional, or highly avant-garde, creative preparations. Easy to use, they offer immediate and successful results in “molecular” cuisine. Gelling agents, thickeners, emulsifiers, sugar substitutes and other texturing agents made from plant and seaweed are available in packaging that is adapted to their intended use. This booming market has helped this French company open up to the global market and offer its new range of products.

Kalys Gastronomie kits include a detailed user guide, ingredients packed in pre-measured packets and a number of utensils (pipettes, food-grade silicon pipes, etc). The cooking student will thus be able to make original recipes:

- Pearls which, once bitten, will release fruit juice or a coulis, for use in cocktails, parfaits or desserts

- Sweet or savory jelly spaghetti in a chosen flavor, made from fruit juice or cordial, herbal tea or vegetable juice.

- Decorative shells made of sugar, for everyone’s delight

- Sparkling and fizzy recipes

Presented in small packages, these natural products are available in ready-to-use kits or in pre-measured refill packets. Public sale price for kits: from €34.90 to €54.90.

The Kalys Gastronomie range was awarded by the Trends & Innovations Committee at the SIAL 2008 trade show. All products are Kosher, free of any meat products, BSE-free, GMO-free, and some are adapted for those with a diabetic or a coeliac condition.

For commercial and collective catering, and for the creative bartender, ingredients in the Kalys Foodservice range are sold in 500g packs or in batches of pre-measured packets. They are suitable for chefs who include molecular cuisine recipes into their menu, but also for all those who seek creativity in healthy cooking using natural ingredients that have been meticulously selected and controlled.

Kalys will attend the Anuga trade show in Cologne, Germany (October 10th to 14th 2009 Hall 10.2 – Booth F 024). This is an opportunity to discover their products and to obtain useful advice.

Kalys products are distributed via its merchant platform www.gastronomie.kalys.com and via a selective distribution network. In order to speed up its export development, Kalys is seeking a number of sound partners (retail, catering, e-business) in the United States and Canada.

For more information, please contact:

KALYS
Nadège Perrin
Product Manager
216 impasse du Teura
38190 Bernin – FRANCE
Tel.: +33 4 76 52 95 00
Fax: +33 4 76 52 95 01
E-mail: n.perrin@kalys.com
Web: www.gastronomie.kalys.com

or:

FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr