Donald Pszczola

Donald E. Pszczola

The term “hot and spicy” could easily describe Suppliers’ Night 2000, held by the IFT Chicago Section on November 8 in Rosemont, Ill. Among the ingredients highlighted at the annual event were a variety of spices and seasonings, especially the hotter types.

New combinations of spices are being used to create products with bolder or more novel flavors.

Let’s look at a few of these, after which we’ll discuss some of the emerging trends they may represent.

• Indian Seasonings and Spices.Providing authentic Indian flavor profiles while offering an alternative to traditional preparation methods, …


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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