Suppliers of those yummy things that go into frozen desserts know no boundaries
Take for example, as reported by The Miami Herald (Feb. 2, 2003), the team of product developers, chemists and marketers from an international flavor company who traveled to Miami to experience the city’s Cuban culture. Their intent was to be immersed in the culture in order to gain insight to the tastes and cravings of first- and second-generation Hispanics, which would help them identify flavors that the general American population might be able to embrace. In other words, they were searching for the next dulce de leche flavor.