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These excerpts taken from the FZN 10-K filed Sep 17, 2008. Research & Development We spent $1,067,000 and $909,000 in research and development expenses in fiscal years 2008 and 2007, respectively. We maintain a staff of experienced culinary and food science professionals in order to provide the marketplace with innovative products on a continuous basis. Our chefs and scientists in the U.S. and Europe provide us with the latest in culinary trends from around the world. Research & Development We spent $1,067,000 and $909,000 in research and development expenses in fiscal years 2008 and 2007, respectively. We maintain a staff of experienced culinary and food science professionals in order to provide the marketplace with innovative products on a continuous basis. Our chefs and scientists in the U.S. and Europe provide us with the latest in culinary trends from around the world. These excerpts taken from the FZN 10-K filed Sep 17, 2008. Research & Development We spent $909,000, $632,000 and $625,000 in research and development expenses in fiscal years 2007, 2006, and 2005, respectively. We maintain a staff of experienced culinary and food science professionals in order to provide the marketplace with innovative products on a continuous basis. Our chefs and scientists in the U.S. and Europe provide us with the latest in culinary trends from around the world. Research & Development We spent $909,000, $632,000 and $625,000 in research and development expenses in fiscal years 2007, 2006, and 2005, respectively. We maintain a staff of experienced culinary and food science professionals in order to provide the marketplace with innovative products on a continuous basis. Our chefs and scientists in the U.S. and Europe provide us with the latest in culinary trends from around the world. This excerpt taken from the FZN 10-K filed Sep 21, 2007. We spent $909,000, $632,000 and $625,000 in research and development expenses in fiscal years 2007, 2006, and 2005, respectively. We maintain a staff of experienced culinary and food science professionals in order to provide the marketplace with innovative products on a continuous basis. Our chefs and scientists in the U.S. and Europe provide us with the latest in culinary trends from around the world. | EXCERPTS ON THIS PAGE:
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