Notes

[transcription]

# Specialities of the FID flavor house:

## Roasts a la Maggi

Lip smacking flavors featuring that straight-from-the-oven taste… and aroma! Versatile menu includes the following Maggi Roasted Type Flavors: RFB (roast beef), RFC (stewed chicken) and RFP (roasted pork). 

## Volcano Surprise 

An eruption of meaty flavors bases created for high temperature and/or pressure processing. Consider these Maggi Promac Flavor Bases: Promac 20 (mild roasted), Promac 2E (subtle meat-like) or Promac 50 (stout beef-extract style).

# FID’s Steak On-The-Rocks

To pamper the palate of charcoal broiled aficionados we present Maggi 17B, with fresh-off-the-grill type flavor for every beefy food.

# Chicken Affluent 

A masterful blend of real chicken fat and other tasteful ingredients produce that deliciously rich, juicy chicken flavor so coveted in soups, gravies and pot pies. Request Maggi 33C.

# Blue Plate Fromage 

A pinch of Maggi Type 44 blended with the fresh cheese of your choice for intensified cheese flavor, enhanced cheese flavor and improved flavor/cost ration.

# Instant Orient 

All the mysterious background flavor of the Far East captured in a soy sauce base known as Maggi 31A. We highly reccommend this taste-saving flavor for your Oriental food products!

# White Plains, New York

[alt text]

A stick figure wearing a chef’s hat holds a large menu displaying various cooking flavors and illustrated of food items. 

[additional notes]

What do the different numbers (Maggi 31A, 17B, 20E, etc.) mean in the different flavors. 

Theme of “cooking” but with chemical flavorings as the ingredients.

- Sarah Giovennella