Donald Pszczola

Donald E. Pszczola

A new form of honey that prevents stickiness. A salt that has spherical crystals for better flow. An antioxidant-rich apple that has red flesh right to its very core. An ingredients system that overcomes light-activated off-flavors in milk. A whey-containing "mayo" alternative. These are only some of the exciting innovations from the four corners of the world that will be uncovered and discussed in this article.

An acidulant, sodium acid sulfate, can reduce the pH of cream-based sauces, enabling them to use milder heat treatments for shelf stability."Honey without sticky fingers?" you may skeptically ask. The answer: It must be time…

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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