Donald Pszczola

Donald E. Pszczola

When developing savory concepts, formulators have to be worth their salt. They have to be able to overcome such challenges as reducing sodium levels without sacrificing taste; finding the right salt to enhance the texture and appearance of the product; and using umami or the synergy of different flavor enhancers to their best advantage.

Specialty salts, depending on their origin, come in different colors, textures, and flavors. These salts are one of many savory solutions which can help formulators overcome challenges.Fortunately, as this article will show, there are an increasing number of savory solutions available. Some of these ingredients have been improved over previous …

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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