Donald Pszczola

Donald E. Pszczola

What’s for breakfast? The answer to that question might depend upon the decade you live in. Once upon a time, in an age of big breakfasts, it might have been three eggs, several strips of bacon, hash browns, and toast, all served in the comfort of your home. When I was younger, I remember eating a lot of hot cereals, fruit, and toast with jam. (That must have been an intermediate stage in the evolution.) Then there were the power breakfasts, especially popular in the 1990s. I’m not really sure w…

Ingredients such as whole grains, fruits, savory fl avors, healthier fats and oils, and proteins are helping the breakfast category to broaden, and rise (and shine) to the occasion.

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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