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Food Blogs
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Nov 28, 2023
INTERVIEW
Nov 28, 2023
INTERVIEW
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 3 of 3
Frozen food science and technology progress, below freezing temperatures.
Nov 14, 2023
INTERVIEW
Nov 14, 2023
INTERVIEW
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 2 of 3
Frozen food science and technology progress, below freezing temperatures.
Oct 31, 2023
INTERVIEW
Oct 31, 2023
INTERVIEW
Exclusive interview with professor Toru Suzuki, an authority on the phenomenon of freezing and the science of frozen foods: 1 of 3
Frozen food science and technology progress, below freezing temperatures.
Oct 24, 2023
INTERVIEW
Oct 24, 2023
INTERVIEW
Chef Franck Kestener: The Patisserie Bridging Various Textures with TREHA®
Chef Kestener has harnessed the unique properties of TREHA®, seamlessly blending various consistencies. The recipes of two masterpieces, which will be released soon, are a testament to this discovery.
Aug 22, 2023
CULTURE
Aug 22, 2023
CULTURE
An Embodiment of Fusion Culture: The Breakfast Scene on the Streets of Taipei City, Taiwan
Breakfast is a crucial meal to start the day fully charged. A Taiwan-born member of Team TREHA® proudly presents the inclusive breakfast culture of Taiwan, where diversity is embraced.
Jul 25, 2023
INTERVIEW
Jul 25, 2023
INTERVIEW
Exclusive interview with Chef Masaki, a Washoku (Japanese cuisine) master who taught 30,000 students over 50 years (2 of 2)
Chef Masaki, a Washoku master, elaborates the synergy between Japanese cuisine and TREHA®.
Jun 27, 2023
INTERVIEW
Jun 27, 2023
INTERVIEW
Exclusive interview with Chef Masaki, a Washoku (Japanese cuisine) master who taught 30,000 students over 50 years (1 of 2)
Chef Masaki’s journey to mastering TREHA® to bring out the best of iconic Japanese elements such as wagyu and fish.
May 23, 2023
INTERVIEW
May 23, 2023
INTERVIEW
Exclusive interview with Chef Misuzu Ebihara of SUZUYA Patisserie in Las Vegas: 2 of 2
Like the words "The sky is the limit," Chef Misuzu's dreams continue growing. Until the eyes of America's children light up at the name SUZUYA, she will continue to move forward.