SUSHEELA RAGHAVAN

Creating foods in the United States is becoming more than ever a global affair. Consumers are “adding spice” to their lives with meals infused with flavors of Asia, Latin America, the Caribbean, and the Mediterranean. This changing marketplace presents many creative and technical challenges to food technologists. They must understand and predict market trends, create new products or improve existing ones to meet changing demands, and resolve technical issues in the process.

A variety of fresh and dried spices from around the world provide flavor, color, and texture to ethnic dishes.Emerging Cuisines in t…






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