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Cuisine Solutions Chief Scientist Recognized As Innovator for 21st Century Travel By Travel and Leisure Magazine

Posted on: Thursday, 23 March 2006, 09:00 CST

Cuisine Solutions, Inc. (AMEX:FZN) announced today that its Chief Scientist, Bruno Goussault was recognized in the Travel and Leisure Magazine's April 35th anniversary addition as one of the T&L 35 people who are changing the way you travel in the 21st century. Mr. Goussault is known as one of the founding fathers of Sous-Vide cooking which is the method for which he is being honored. "It is quite an achievement to change the way the top chefs in the world cook," states Cuisine Solutions CEO Stanislas Vilgrain. "The difference in quality that we are able to achieve utilizing this method in a production environment can not adequately be described - you have to taste it."

Mr. Goussault started working on Sous-Vide cooking 34 years ago, but it is only recently that chefs around the world are recognizing it as an often superior method of cooking. Cuisine Solutions has been providing Sous-Vide cooked products for the first and business class of many of the top airlines and resorts for over 15 years, however, few are aware of the method of cooking that made the quality possible. "I am quite honored to be recognized by Travel & Leisure," states Goussault. "I am more honored that more and more people are demanding premium quality food, and getting the opportunity to taste the difference of food cooked sous-vide versus traditional methods of cooking. I have worked on this for so long. Not only can Sous-Vide enhance the flavor, texture, and color of the food, it can be a much safer method of cooking."

Cuisine Solutions utilizes the "Sous-Vide" technology and methods which means that the products, such as Lamb Shank with Rosemary Mint sauce, Seared Tilapia with Lemon and Green Peppercorn sauce, or Veal Osso Bucco, are vacuum sealed and then slowly cooked at the right temperature immersed in water. The science behind Sous-Vide cooking involves knowing the precise time and temperature that food changes molecular structure. This enables Cuisine Solutions to cook the food for optimum taste, color, and texture. The result is restaurant quality food every time. The Company's Sous-Vide process also pasteurizes the product and kills all vegetative forms of bacteria, and as the food is sealed in a bag, it is not handled after it is cooked -- until you open it to heat and serve. As the products are immediately flash-frozen, there is no need for preservatives in the product. Most of the Cuisine Solutions products have a guaranteed 18 month shelf life. Cuisine Solutions products are sold in retail outlets as well as to hotels, convention centers, sporting venues, first class on airlines, trains, and ships, restaurant chains, the military, and more.

This news release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended and Section 21E of the Securities Exchange Act of 1934, as amended. Those statements reflect the intent, belief or current expectations of the company and members of the management team. Investors can identify these forward-looking statements by use of words such as "expects,""believes,""will,""continues,""goals" and other words of similar meaning. One can also identify them by the fact that they do not relate strictly to historical or current facts. The Company cannot guarantee that any forward-looking statement will be realized, although it believes that it has been prudent in its plans and assumptions. Achievement of future results is subject to risks, uncertainties, and the possibility of inaccurate assumptions. Should known or unknown risks or uncertainties materialize, or should underlying assumptions prove inaccurate, actual results could vary materially from those anticipated, estimated, or projected. The Company does not undertake to update any forward-looking statement that it may make from time to time.

Source: Business Wire

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