Flavor Enhancement: Taking the Mask Off

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.

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