Emerging Ingredients: Viewing Their Impact on the Future

Infused dried vegetables . . . Breading systems not made from bread . . . A sweetener that won’t break down in high temperatures . . . Mashed potatoes using soy flakes . . . A flavor enhancer combining yogurt and mayonnaise . . . A black grain that looks like caviar. And many, many other novel ingredients.

These examples can mean only one thing—it’s time for another installment of what I have come to affectionately call, Emerging Ingredients. For the past six years, I have been doing an annual In…