Cuisine Solutions to Unveil New Line of Naturally Flavored Foams for Chefs at the 2006 National Restaurant Association (NRA) Show in Chicago May 20 - 23.

ALEXANDRIA, Va. -- Premium, Fully-Cooked, Frozen Food Manufacturer Shows New, Innovative Product Line for Restaurant and Banquet Markets

Cuisine Solutions, Inc. (AMEX:FZN) announced today that it will exhibit its new foams at the National Restaurant Association (NRA) Show at McCormick Place in Chicago May 20 - 23 in Booth #4231 with ISI. Foam is also commonly referred to as froth, whip, cappuccino, and espumas. The technique was made famous by the acclaimed Spanish Chef Ferran Adria of El Bulli. Foam is used today by many of the top chef around the world. "Cuisine Solutions is now able to bring this technique to a much wider culinary audience," states Gerard Bertholon, Corporate Chef at Cuisine Solutions. "The foam brings a new and innovative texture to the food experience combined with very intense flavor as well as being much lighter than a sauce or a cream."

Cuisine Solutions has been producing and selling premium center of the plate entrees and sauces to food service providers for over 17 years. "We produce exceptional and non comparable products for our customers," explains CEO Stanislas Vilgrain. "Chefs are asking for the light and delicious foams and we can now deliver." The foam base is produced sous vide and is fully cooked (and pasteurized), and frozen. The chef simply pours a thawed and heated (or cool) bag of the selected foam base into a canister whip with a nitrous oxide charger and dispenses atop the food. The highly versatile product can be used atop proteins, vegetables, hors d'oeuvres, soups and even drinks. Cuisine Solutions has partnered with ISI on this for the NRA show. ISI produces and sells the necessary canisters and the nitrous oxide chargers. You can taste other Cuisine Solutions products at the TurboChef Technologies booth #3972 and the Multivac booth #9408.

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