Donald Pszczola

Donald E. Pszczola

This article is full of beans. Okay, I admit this right from the start. But that’s only because this month’s Ingredients section will be looking at a variety of bean developments and the potential opportunities that they are creating for food formulators.

Not really knowing beans about beans, I first consulted a few reference sources. According to the Oxford Companion to Food, bean is a term loosely applied to any legume whose seeds or pods are eaten, and which is not classed separately as a pea …

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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