Donald Pszczola

Donald E. Pszczola

There once was a television show called “Ripley’s Believe It or Not!” Every week, host Jack Palance would take the viewer through an assortment of the weird, the unusual, the bizarre. If there had been an episode discussing novel, cutting-edge, or emerging ingredient developments that could have potential impact on foods, then the following would be perfect material for it:

Black carrots, a popular vegetable in the Middle Ages, are rich in anthocyanins, making them a source for a natural food colorant. The novelty, functionality, and health-promoting benefits of today’s emerging ingredients may help influence the way we perceive their future role in product development

A black carrot used as a natural colorant. Use of plant compounds to promote healthy cholesterol levels. A plant designed t…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola