From Culinary to Nutraceutical—Flavors Take New Directions

Before the start of the 1999 IFT Annual Meeting,Kerry Ingredients, Beloit, Wis., held a media event at Charlie Trotter’s, a four-star restaurant in Chicago.

Food Technology Magazine | Article

Donald Pszczola

Donald E. Pszczola

Beforethe start of the 1999 IFT Annual Meeting, Kerry Ingredients, Beloit, Wis., held a media event at Charlie Trotter’s, a four-star restaurant in Chicago. During that evening, food editors (I included) had the opportunity to experience a wide range of complex, flavor combinations, such as olive-oil-poached Scottish salmon with caviar and grapefruit, chilled sweet corn soup with mussels, preserved cucumber and sorrel puree, whole roasted squab with herb-infused risotto, celery and lemon-mint so…


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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

In This Article

  1. Food Product Development
  2. Culinary and Ingredient Trends
  3. Food, Health and Nutrition
  4. Food, Health and Nutrition
  5. Functional Foods

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