Dr. Sperber was a renowned food microbiologist who was recognized for his pioneering work in the development of HACCP and was appointed five times to NACMF. He was also a recipient of the Food Safety Magazine Distinguished Service Award.
It’s impossible to discuss the evolution of French chocolate in the 20th century without mentioning Guy Urbain, the man who for more than seven decades dedicated his life to advancing not only French chocolate, but sweet gastronomy globally.
