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Hi Dubai
7 days ago
- Business
- Hi Dubai
Aura by Sree: How Sreeparvathy Sunil Is Putting Artisanal Donuts on Dubai's Map
At just 24, Sreeparvathy Sunil has carved out a niche in Dubai's saturated dessert scene with Aura by Sree, a cozy Karama-based bakery serving inventive, globally inspired donuts. Armed with a culinary degree from the prestigious Culinary Institute of America and a background in business from the American University of Sharjah, Sree blends creative flair with entrepreneurial precision—turning her passion for food into a growing brand. In this exclusive interview, Sree opens up about the leap of faith that launched her business, the behind-the-scenes grind of building a brand from scratch, and how she's winning over Dubai's food lovers. The Birth of a Vision View this post on Instagram A post shared by @aurabysree Sree's journey to founding Aura by Sree began far from the sandy shores of Dubai, at the prestigious Culinary Institute of America in Hyde Park. There, surrounded by food enthusiasts from across the globe, she was introduced to a world of pastries she had never encountered in her hometown. 'I was introduced to so many types of pastries I'd never seen or tried before in Dubai,' Sree recalls. 'That thought was always in my mind. Okay, there's something unique. I'm sure people here would also love to try it.' This spark of inspiration, ignited during her time abroad, planted the seed for Aura by Sree. After returning to Dubai and completing her education at the American University of Sharjah, Sree began to piece together her dream. The idea was vast, like an 'ocean,' as she describes it, brimming with possibilities for flavors and concepts. However, turning this vision into reality required focus and pragmatism. 'When it comes to starting out, you must narrow everything down to something that's very realistic,' she explains. By October 2023, Sree began planning in earnest, dedicating six to seven months to building the foundation of her business. The result? Aura by Sree, a boutique bakery that opened its doors in May 2024, bringing a fresh perspective to Dubai's dessert scene. A Leap of Faith Starting a bakery is no small feat, especially in a competitive market like Dubai. Sree's initial investment was significant, with the largest portion allocated to equipment. 'The biggest chunk goes to equipment,' she says. A single-group coffee machine, for instance, can cost upwards of 20,000 AED, with high-end models reaching 50,000 AED; a revelation that caught her by surprise. Equipment costs across the board were steep, whether for baking or working in the hot kitchen. Additionally, securing a shop required a one-year payment upfront, a daunting commitment before a single donut was sold. 'It's a little scary because you're investing a big sum, and you haven't even started selling anything yet,' Sree admits. Despite the financial risks, Sree took a leap of faith, driven by confidence in her product. 'I had a plan in mind, but I never really started—like, it got complicated in my head. Still, I was very confident in my product.' she says. To keep costs manageable, she leaned on her resourcefulness, collaborating with family friends and her parents to set up the shop. This DIY approach allowed her to allocate funds strategically, prioritizing quality ingredients and essential equipment while keeping branding and setup costs in check. What sets Aura by Sree apart in Dubai's crowded culinary landscape is its innovative menu, inspired by Sree's global experiences. Donuts, the bakery's centerpiece, were chosen deliberately to fill a gap in the UAE market. 'I personally love donuts, and I feel like I've seen a gap in the UAE market where not many companies focus on them.' Sree explains. Sree's time at culinary school introduced her to unique offerings like Korean-style donuts, which she describes as a revelation. 'The Korean donut was not something I was aware of… I tried it for the first time. I absolutely loved it. Never seen anything like that here,' she says. She also experimented with Italian-inspired bomboloni, adding her own creative twist to the traditional donut. These global influences, combined with her willingness to experiment, have resulted in a menu that's both familiar and excitingly new. One notable experiment was the Black Forest donut, introduced during the 2024 Christmas season. Initially, it struggled to attract customers due to its name. 'I think I went wrong with naming the donut Black Forest,' Sree reflects. 'When you tell someone, 'Do you want to try Black Forest?' Surprisingly, people were like, 'Oh, I don't like Black Forest.'' However, once customers tried the cherry ganache and white chocolate creation, they were hooked, proving that perception matters as much as taste. This lesson in branding underscored the importance of not just creating a great product but presenting it in a way that resonates with customers. Building a Brand Located in Karama, a hotspot for culinary diversity, Aura by Sree faces stiff competition. Yet, Sree has learned that a strong brand can overcome even the most challenging location. 'What I've learned since opening the bakery is that location is definitely important, but building a brand is what's more important,' she says. 'Once you build a brand, your location kind of does not matter because people will come for that brand.' This philosophy has proven true, as customers flock to Aura by Sree, some even waiting outside before the shop opens. The bakery has also garnered international attention, with orders coming from as far as Germany. Sree recalls a woman from Germany who reached out, wanting to send something to her family or friends in Dubai. 'That was a big shock for me… someone from all the way from Germany using my little, small bakery to buy donuts from.' These moments of recognition fuel Sree's ambition to expand beyond Karama, with dreams of opening in multiple locations and even countries. Sustainability and Community View this post on Instagram A post shared by @aurabysree Sree's commitment to sustainability sets Aura by Sree apart in an industry often plagued by waste. 'My donuts are freshly made every day,' she says proudly. To minimize waste, she developed a system to order ingredients based on demand, adjusting throughout the day to avoid overproduction. 'By ordering based on demand, we are reducing wastage at the shop,' she explains. Any unsold donuts are donated to local workers, such as security guards or petrol pump attendants, ensuring nothing goes to waste. This dedication to sustainability is matched by Sree's connection to her community. Despite initial concerns about being taken seriously as a young entrepreneur, she has been met with overwhelming support. She continues, 'The kind of messages I receive is so beautiful… People who don't even eat sweets want to come and buy for me just to support me.' This encouragement has fueled her drive to keep innovating, with a new flavor set to launch in the coming months, inspired by customer requests. Overcoming Challenges as a Young Entrepreneur Image Source: talabat As a young woman in a competitive industry, Sree faced challenges, particularly with suppliers who initially underestimated her. 'By the way that I talk to them, they kind of know I'm someone who's new in the market,' she says. To overcome this, she invested two months in researching the market and negotiating with suppliers. Once she had more information, she was able to engage in conversations that helped others see she was serious about studying the market. Her preparation paid off, earning her respect and better terms. Sree's advice to other young entrepreneurs is clear: preparation is key. 'Do your research very, very well,' she urges. She advises aspiring entrepreneurs to take their time to truly understand the industry they're entering: talk to people already in the field, learn from their experiences, and be fully aware of what they're getting into. This pragmatic approach, combined with her passion, has been the cornerstone of her success. Milestones and Ambitions Since opening, Aura by Sree has hit impressive milestones, from selling 200 donuts a day to peaking at 300. 'When I crossed like 200 donuts a day, that was something I was very happy with because I didn't see that coming,' Sree says. These achievements are not just about numbers but about building a loyal customer base, with a mix of repeat and new customers driving sales. While repeat customers often buy smaller quantities to satisfy cravings, new customers, often drawn by social media buzz, purchase in bulk to sample everything. Looking ahead, Sree envisions a bright future for Aura by Sree. She shares her dreams of expansion, saying, 'I want to open up in multiple locations. I want to open up in multiple countries.' However, she acknowledges the challenges of scaling a food business, where temperature and storage are critical. For now, her boutique store in Karama serves as a learning ground, preparing her for the next chapter. Aura by Sree is a reflection of passion, perseverance, and a whole lot of heart. From her early days in culinary school to building a brand in the heart of Karama, Sree's story shows what's possible when you mix big dreams with hard work. As she gears up to launch new creations and looks ahead to going global, one thing's clear — this is just the beginning. Watch the Interview: Also Read: The Success Story of Yunib Siddiqui: Transforming Jones the Grocer into a Global Brand This interview delves into Yunib's entrepreneurial journey, his strategic initiatives, and the innovative practices that have propelled Jones the Grocer to its current success. Eve Heinz: The 19-Year-Old Founder of Protein Bar Brand Linafsi Although protein bars are far from a new innovation in Dubai, Eve's interest in health and wellness led her to the discovery that most protein bar aisles in supermarkets were filled with global brands that sold cookie-cutter flavours. 95 Years of Mughlai Heritage: An Interview with Kabir Azhar and Asher Ather, The Fourth-Generation Leaders of Aminia From its humble beginnings as a modest eatery on Zakaria Street in Kolkata, Aminia has transformed into a renowned chain, now embarking on its global journey with its first international outlet in Dubai. How Barakat's Leaders Kenneth D'Costa and Rashid Alabbar Are Steering the Company to New Heights Barakat, a brand synonymous with quality, innovation, and sustainability since 1976, has remained a trusted name in fresh produce across the UAE. Driving this legacy forward are Kenneth D'Costa, Managing Director, and Rashid Mohamed Alabbar, Board Member. The Tale of Two Visionaries: How The Noodle House and Curious Elephant Collaborated to Delight Dubai's Palates The Noodle House, a renowned Southeast Asian dining venue, and Curious Elephant, a homegrown condiment brand, joined forces in a collaboration that exemplifies creativity, authenticity, and empowerment.
Yahoo
23-05-2025
- Business
- Yahoo
What's that? Nevada-based Perenn Bakery opening its first Tennessee location in Franklin
From the Culinary Institute of America in New York to Lake Tahoe in Nevada, Aubrey and Tyler O'Laskey's lives have been surrounded by food. Now they are bringing their European-style bakery and rotisserie to downtown Franklin. After graduating from the cooking school in Hyde Park, New York, the couple relocated and tried several ventures before opening their own storefront in Nevada. 'When we moved to Lake Tahoe, we became private chefs because there wasn't a huge private chef population,' Aubrey O'Laskey said. 'After that, so many people asked us to cater, so we created a catering company.' They also began to bake their own bread to serve with their meals. After they realized that many customers wanted to buy just the bread, they took the next step and opened a bakery, Perenn. 'It was a tiny little bakery with only 800 square feet to begin with,' Aubrey O'Laskey said. 'It was just a way of us seeing what was kind of needed in the community, and then we expanded into opening the grocery.' After 10 years operating in the Southwest, the O'Laskey's decided to pack up their four kids, two dogs, a cat and even a support beta fish and move to Williamson County. 'We were interested in moving because we really missed the growing seasons on big farms,' Aubrey O'Laskey said. "We had been looking into Idaho and Utah, but just by chance, a customer from Franklin convinced us.' One of their local customers had recently relocated to Reno from Franklin and said that many people in the area would love to have a bakery like Perenn. 'Three days later, we flew here to explore for 48 hours and fell in love.' Since relocating, the O'Laskey's have connected with local farms, including Bloomsbury, and created Bread Rover, a mobile truck that drives around the downtown Franklin area delivering freshly baked bread. ' We're incorporating a little bit more of those grocery goods, so there's things that you can take home to eat, as well as grab breakfast or lunch,' O'Laskey said. Their European bakery and rotisserie, has grown to several locations and even has a location in Nevada called Claio that is described as 'Perenn's fun little sister.' With Claio being such a big hit, some have asked if the new Franklin location will also play host to it. "Everyone was asking, 'Are you bringing Claio to Nashville?'' O'Laskey said. 'Maybe one day we will, but for now, we've incorporated aspects such as the rotisserie into Perenn.' With the date of their grand opening approaching, Franklin's newest residents are ecstatic for locals to come in and try some of their baked goods and recipes. They officially open their doors at 94 E. Main St. on May 31. A Nashville location, which serves as their bread production kitchen along with retail and pastry, will be located at 2934 Sidco Road, Suite 130. An opening date has yet to be announced. This article originally appeared on Nashville Tennessean: From Reno to Franklin: Perenn Bakery opens first Middle TN location
Scroll.in
17-05-2025
- Entertainment
- Scroll.in
‘Kitchen Confidential' at 25: Anthony Bourdain revealed high-end chefs as rock-star pirates
Kitchen Confidential: Adventures in the Culinary Underbelly was released 25 years ago into a culinary world vastly different to today's. With his signature semi-gonzo style, all sarcasm, wit and profanity, Anthony Bourdain lifted the pot lid on the world of the professional restaurant kitchen. That world, if we were to believe Bourdain, was full of ne'er-do-well line cooks, shady produce purveyors, drug-fuelled hijinks and ego. Lots of ego. It was also full of people who loved food, who recognised, as Bourdain put it, that 'food had power'. Smash-hit show The Bear is set in a kitchen universe resembling this very world. Bourdain's book is part memoir, part journalistic tell-all. Trainspotting author Irvine Welsh has written the introduction to the anniversary edition. Food writer AA Gill once called the book 'Elizabeth David written by Quentin Tarantino'. In its pages, Bourdain unfolds the story of a contrary young man who enters the culinary world because food made him feel something. A kitchen fever dream By the time he published Kitchen Confidential, Bourdain was contentedly installed as executive chef of the Manhattan branch of Brasserie Les Halles, the culmination of years of experience in the professional kitchen. The catalyst for his love of food, we're told, was an oyster, shucked fresh from the bed by a French oyster-fisher, sampled in defiance, his horrified family looking on. In his usual economically descriptive style, Bourdain tells us that 'it tasted of seawater … of brine and flesh … and somehow … of the future'. He recounts his journey from pretentious teenager, smoking pilfered cigarettes and failing out of Vassar College, to arrogant kitchen hand thrust into learning classic techniques at the Culinary Institute of America, and finally to his substance-addled climb up the professional ladder. In between this personal narrative, Bourdain offers his readers insights and opinions: why you shouldn't order fish on a Monday, the set-up of a diligent line cook's mise-en-place (the cook's prepared ingredients and essential tools), the best knife to buy if you wanted to try this at home. Bourdain wasn't the first culinary 'bad boy' to write their memoir. Marco Pierre White's White Heat, published a decade prior, portrayed White as a chain-smoking culinary savant. However, Bourdain's book went further and deeper, and his innate storytelling skill made Kitchen Confidential stand out. Reading it, it's easy to imagine the bone-deep exhaustion, feel the exhilarating rush of service, hear the patois of the kitchen. Kitchen Confidential made the work of a professional kitchen seem like a fever dream. To Bourdain, chefs were anti-authoritarians. Rockstars. Pirates. Being a chef was cool. Of course, that patina of cool hid systemic problems: drug addictions, misogyny, racism, stress and exploitation. Dark restaurant underbelly Kitchen Confidential was certainly a response to the emergent trend of food as entertainment at the time. The Food Network started programming in 1993 and turned chefs, previously known only in the depths of the culinary world, into superstars on television sets across the world. Of course, there had been cooking shows around for a long time: Julia Child's The French Chef was first broadcast in 1963. But those programs were for housewives, lacking the commercial glamour with which the Food Network gilded their stable of chefs, including American chefs and restaurateurs Emeril Lagasse and Bobby Flay. Bourdain was hypercritical of this 'credulous' approach to food, an attitude which suffuses Kitchen Confidential. Rather than embracing what he saw as the sterility of those television chefs, he revelled in the 'dark recesses of the restaurant underbelly'. He wanted us to, as well. Bourdain set out to shock the establishment. He succeeded. Kitchen Confidential is also a reflection of the state of masculinity at the turn of the 21st century. When Bourdain describes the restaurant kitchen, it is hyper-masculine. He points out those rare women who could 'cut it' in the machismo-heavy atmosphere. He claimed he had worked 'with some really studly women line cooks'. What made them so good? They 'refused to behave any differently than her male co-workers'. In order to succeed, women had to behave like men. While Bourdain may have tempered these views in his later career, men are still the dominant gender in the professional kitchen. It is not friendly to women, as non-binary Australian chef Jess Ho pointed out in their recent kitchen memoir, which has been compared to Bourdain's. You can imagine a slew of young men would have been encouraged to try their hands at the culinary arts after reading Bourdain's macho, swashbuckling stories of life on the line. Passion, isolation, abuse Kitchen Confidential also sheds light on the overwhelming amount of mental health issues at play in the professional kitchen. He detailed his own ongoing struggles, as well as those of colleagues. He recounted the story of his friend, who fired a 'cocaine-stoked and deranged employee' who then went home and took his own life. Bourdain is chillingly cold-blooded about the story, stating 'the guy had to go', acknowledging the kitchen is a cut-throat ecosystem – only the fittest survive. The stress of the kitchen and toxic workplace culture contribute to chefs currently being more likely than the general population to die by suicide, so it seems these issues have not been addressed even 25 years later. While Bourdain may have been one-dimensionally critical of those who couldn't cut it, Kitchen Confidential also provided searing commentary about equality. He illuminated the ironic divide between the haves (those enjoying high-class meals) and the have-nots (those cooking them). He was particularly keen on showing the diligence of immigrant staff, often illegal, often 'downtrodden' and 'underpaid' by unscrupulous restaurant owners who exploited their work ethic. Bourdain felt these cooks, who 'come up through the ranks', were 'more valuable […] than some bed-wetting white boy whose mom brought him up thinking the world owed him a living'. It's clear Bourdain was critiquing himself as well. Twenty-five years ago, Bourdain's work was revolutionary. Now, we see reflections of the kitchen culture exposed in Bourdain's Kitchen Confidential everywhere. A forum on Reddit for food service professionals is titled r/KitchenConfidential. Television shows such as reality show Hell's Kitchen, hosted by Gordon Ramsay, and recent smash-hit drama The Bear, reinforce that in the kitchen, passion is still the tool that gets you through the inevitable isolation, abuse and suffering. Food for everyday people Kitchen Confidential became a bestseller, arriving as popular interest in food and the restaurant industry began to take off. It launched Bourdain's further career. Despite his disdain for sanitised food television, Bourdain himself went on to become a television host. His first series, A Cook's Tour, was accompanied by a book of the same title and appeared on the same Food Network he disparaged in Kitchen Confidential. With his shows filmed in far-off places, Bourdain could have easily become a 'food adventurer', making a spectacle of and exoticising ethnic cuisines. He wasn't perfect, but his genuine enthusiasm and curiosity connected his audience not only to the food he ate on screen, but also with the social and cultural context of the people who made that food. It fostered in many, including myself, a similar curiosity about food: about why we eat what we do, with whom and how. Bourdain died by suicide in 2018 in France, while filming Parts Unknown, his final and most successful series: it had 12 seasons. There was an immediate outpouring of grief, with mourners adding to a memorial at the then-closed Brasserie Les Halles in Manhattan. Bourdain could talk and write about food for everyday people, making them think about where our food comes from, who is cooking for us, and the connections that food forms between us all. In light of his death, his final lines from Kitchen Confidential strike tragically differently 25 years on. He reflected: I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't have missed it for the world. Lauren Samuelsson, Associate Lecturer in History, University of Wollongong. This article first appeared on The Conversation.
Forbes
15-05-2025
- Entertainment
- Forbes
Seattle International Film Festival's Shining Culinary Stars For 2025
The much-anticipated celebration of movies from around the globe – an event known as SIFF – has just kicked off its annual festival, which runs May 15-25. Among the long list of intriguing films are a few with food and drink themes. Here's what should be on your must-view list and where to drink/dine after the show. Director Don Hardy follows mixologists through a rigorous competition in the documentary, Bar. It's ... More one of the culinary-themed movies at the 2025 Seattle International Film Festival. This documentary from director Don Hardy follows a group of dedicated mixologists during a heated competition organized by the Culinary Institute of America. It serves up an insider's look at that side of the hospitality industry. The official description touches on the special bonds forged during the event: 'BAR is a humanistic glimpse into the hospitality workers who care to connect beyond the drinks, showing us that excellent hospitality is about more than just pouring drinks. This documentary demonstrates the gathering for a collective goal and the community that emerges from shared passions under challenge and camaraderie.' It's showing May 17 and 18 in Downtown Seattle at Pacific Place – though the later show is at 11 a.m., so a post-screening drink might run more towards the mimosa vibe. The Doctor's Office is a short walk from the theater and well worth the trip. Recognized as one of the best bars in the world, this welcoming spot created by Dr. Michael Powell showcases a carefully chosen collection of spirits. And, of course, there's an exhaustive lineup of cocktails, both classic and cutting edge, including intriguing NA beverages. Be sure and try the Northwest-centric charcuterie board created to complement those cocktails. Sushi legend Hidekazu Tojo is the subject of a documentary film showing at the Seattle International ... More Film Festival, May 15-25, 2025. Tojo-san is credited with making the edible art form a must-try dish in North America in this Canadian film from director Mads Baekkevold. A sushi lover? Then you definitely owe an Arigatō to legendary chef Hidekazu Tojo, the subject of a documentary from director Mads Baekkevold and producer Matthew Dix. They convincingly make the case that Tojo introduced the edible art form to North America at his Vancouver, B.C., restaurant nearly 40 years ago. This portrait of a chef who moved from Japan in the 1970s delivers a generous helping of warm and fuzzy feels, as its subject faces challenges with determination and celebrates the daily joy of creating beautiful bites. Chef Tojo will be attending the May 24 and 25 screenings, along with the director and producer. It's nearly impossible to pick a favorite in a city crammed with so many incredible options, but Sushi Kappo Tamura is a strong contender. Chef-owner Taichi Kitamura has been sourcing local and sustainable ingredients long before farm-to-table was a thing. The ever-changing, seasonally driven menu features some rocking rolls including the OG, the California roll, which Tojo is credited with inventing. This 2024 feature film based in Iceland was inspired by director Snævar Sölvason's childhood experiences in a small fishing village. The film's official description offers this insight into this sort-of buddy movie: Björn and Hjalti, run a popular seafood restaurant in a fishing village in the Westfjords of Iceland. Hjalti is a confident family man; Björn, a reserved, single guy who has always lived in his parents' house. They usually close their restaurant during the winter, but a good opportunity arises and they decide to grab it. At the same time, Bjorn comes out as a trans woman. Prejudice is around the corner and the friendship sways under this unexpected turn of events." For an inspired Scandinavian feast, head to the Freya Cafe in the National Nordic Museum, where an open-faced Smørrebrød might be topped with chicken salad and you can take home a jar of pickled herring. The Aquavit flight features several producers from Iceland. Bonus: Streaming options for most films are offered for those not able to attend SIFF in person. Check the official website for the full lineup.
Yahoo
15-05-2025
- Business
- Yahoo
CULINARY INSTITUTE OF AMERICA, THIMUS, AND ALAMANCE FOODS TEAM UP FOR GROUNDBREAKING RESEARCH STUDY
Novel Way to Collect Neuroscientific Data on Emotional Response to Exceptional Hospitality HYDE PARK, N.Y., May 15, 2025 /PRNewswire/ -- The Culinary Institute of America (CIA) today announced a new collaboration with Thimus, a company that aims to demystify the complexities of the human experience by understanding the emotions and experiences people have in association to the foods they eat. Thanks to a generous grant from Alamance Foods, the CIA will employ Thimus's proprietary T-Box technology to measure and quantify guests' emotional response to hospitality. The findings will be used to develop curriculum to train the next generation of hospitality industry leaders through the CIA's Hospitality Academy. "We are truly excited to explore this new arena for research in the fields of food and beverage and hospitality education," said CIA Provost Mark Erickson. "In this era of near constant engagement with screens, it can be easy to overlook the importance of genuine hospitality—eye contact, warmth, and a feeling that, until now, could not be quantified. This research will be used to develop curricula for CIA's Hospitality Academy training program, which is designed to empower future hospitality leaders to create positive connections with their guests—positive outcomes for their businesses." "We were delighted when the CIA approached us to explore using our technology for this novel research," said Mario Ubiali, founder and CEO of Thimus. "The pairing of our revolutionary technology and our extensive network of House of Humans research centers with the CIA's reputation as a world-class training ground for food, beverage and hospitality professionals seemed a natural fit, and we can't wait to see how the outcomes will help shape the future of the industry.". Studies will be conducted at both the CIA's Hospitality Academy, located at its Texas campus in San Antonio and within its New York campus's School of Culinary Science and Nutrition, located in Hyde Park, NY. "After seeing firsthand how our collaboration with Thimus transformed our own product development process, I was eager to help bring this project to life," said Mohan Valluri, Executive Vice President at Alamance Foods. "This partnership aligns perfectly with our mission at AFI Labs to drive innovation by blending science, emotion, and consumer insight. We believe the outcomes of this study will have a lasting impact on the future of hospitality and food experience design." The project will kick off in May 2025, with research starting after initial local training of resources in June. About The Culinary Institute of America Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor's, and master's degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 55,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit About Thimus Founded in 2016, Thimus is uniquely positioned as a global voice in advanced use of sensory neuroscience to reshape the way food products and experiences are designed. By adopting a rigorous scientific approach and making it scalable, Thimus has brought its T-Box platform to a wide range of stakeholders globally, accelerating the transition to humanly and environmentally sustainable product design. Today, thanks to its extensive network of House of Humans partnership locations (11 active ones, with 5 more coming in 2025), Thimus is contributing to crafting culturally and emotionally fit, delicious products and experiences, helping the much needed transition to planetary regeneration. About Alamance Headquartered in Burlington, North Carolina, Alamance Foods, Inc. is a family-owned food manufacturing company with a legacy of innovation dating back to 1959, when it began as Melville Dairy. Today, Alamance is recognized as a leading manufacturer of aerosol whipped cream, flavored drinks, freeze pops, and bottled water, offering beloved brands like Classic Cream, Fun Pops, Coffee Toppers, Whipt, and Groovy Glacier. With the launch of AFI Labs, the company is ushering in a new era of novel product development—merging data, neuroscience, and culinary science to better understand consumer emotion and behavior. AFI Labs serves as a collaborative platform for bold innovation, enabling faster, insight-driven creation of food and beverage products that meet the evolving needs of today's consumers. Through this initiative and partnerships like the one with Thimus and the CIA, Alamance is redefining what's possible in food technology and sensory-driven product design. View original content to download multimedia: SOURCE The Culinary Institute of America Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
