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, …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

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