Donald Pszczola

Donald E. Pszczola

As a food writer, I always dreaded the question, “What’s hot?” When I first started in the business of analyzing ingredients and ingredient trends, I was afraid that my answer would provide conclusive proof of my inexperience. As the years passed, I came to recognize that ingredients tended to be evolutionary (not revolutionary), following their own winding paths toward new—and hopefully better—formulations.

Foods consist of different components which through their interactions can add or take away from any formulation. Understanding the mechanisms of taste will lead to the development of next-generation flavor enhancers and masking agents.

Consequently, any answer to that dreaded question would require a detailed explanation—on…

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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