Donald Pszczola

Donald E. Pszczola

A few months ago, the Ingredients section (October 2008) focused on the different directions that flavors were taking in beverage applications. But that’s only part of the story. This month, we’re going to take a look at how flavors traditionally associated with beverages—e.g., coffee, tea, alcohol, root beer, fruit, and floral varieties—are splashing over their boundaries into food products.

Flavors traditionally associated with beverages are splashing over their boundaries into food products. These flavors can help provide novelty and culinary excitement. Shown here, for example, are Asian-inspired dumplings served with a tea dipping sauce.

This “spilling over,” of course, is creating some interesting food formulations. You might find a root-be…

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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