Donald Pszczola

Donald E. Pszczola

At the 10th Annual Soy Symposium, an attendee asked this rather straightforward question, “What can the soy industry do to get more soy products into the marketplace?” The answer to that question I think happens to be very relevant to this month’s Ingredients section on texture and appearance. Choosing the appropriate cheese is critical for maximizing the appearance and texture of a pizza formulation.

In the sometimes animated discussion that followed, several different approaches or factors were considered. A clear and understandable health label on the package can help attract some consumers to the pr…

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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