Donald Pszczola

Donald E. Pszczola

Welcome to our second installment of “Ripley’s Believe It or Not!” for ingredients. For those who may not remember, last July’s Ingredients section presented several novel, cutting-edge, or emerging ingredient developments that I thought would make perfect material for that old T.V. show hosted by Jack Palance. These ingredients were chosen because of their potential impact on food: their development may shape parameters for future ingredients, helping us to rethink what they are; what technolog…

Salmonella-free eggs, Davidson’s Pasteurized Eggs, pass through a series of warm water baths which provide enough heat to kill the bacteria without cooking the eggs or changing their taste. Technologies such as these can help in the development of emerging foods and ingredients.




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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