Sauce Science
Food scientists, chefs blend common and commercial ingredients to create delicious, authentic sauces.
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Ellen Hurwitz, Contributing Editor
Ellen Hurwitz, a food science graduate of Rutgers University, has enjoyed being an active part of the food industry for more than 20 years. Currently the director of R & D at Giraffe Food & Beverage Inc., in Toronto, Hurwitz steers the company’s leadership position in private label, custom-formulated sauce and dip products for leading restaurant chains and retailers. She can be reached through the Giraffe Food & Beverage Inc.’s website at www.giraffefoods.com or at 905-67-TASTE.