Donald Pszczola

Donald E. Pszczola

Psst, word on the street is that you want to learn more about inclusions. Get the inside scoop on them, that sort of thing. Well, I know what some people say about these ingredients. They’re not really big players like some of the other guys in the gang. You just add them to the finished product, and that’s it.

Inclusions are helping to redefi ne food products. Today’s confection, for example, can combine indulgence with better-for-you ingredients. This prototype product is made with chocolate, caramel, plant sterol fl akes, toasted oats, crisps derived from soy and beta-glucan, and extruded cookie pieces.

But here’s the real story. Inclusions can help deliver the goods—flavor, texture, aroma, color, and nutrition to your food product. When they get done with their job, they can make the pro…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola