Donald Pszczola

Donald E. Pszczola

What is old—we may be talking millennia here—frequently becomes new again. This paradox is especially true for ingredients, as is made evident by their unfolding story throughout the past centuries and I would think throughout all the years yet to come.

Grains once favored by ancient civilizations are today becoming popular because of their nutritional benefits, novel flavors, and special textures.There are several reasons for this. What is a hot trend today can easily help reinvigorate an ingredient once favored by a past civilization long ago. In a current world with rising obesity and diabetes problems, some of these “old” ingredients ma…

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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