TUCKER, Ga. — Food scientists move between workstations with the smell of roasted sugar and hum of ovens serving as a background on a recent fall day at the nondescript facility located in an Atlanta suburb.
The smell of pistachio muffins and red velvet cakes fill the air as a technician slowly mixes buttercream frosting. Wearing a white lab coat, she adds an off-white buttercream into the mixer and then a base color.
Slowly, she stirs buttercream and puts additional ingredients into the mixer a...
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