Ingredients Preview

When in New Orleans, it is not uncommon for the Food Expo to feature a variety of prototypes such as gumbo, crawfish etouffee, red beans and rice jambalaya, bananas foster, and a variety of other dishes smothered in hot sauces. And this year is probably no exception. What is of particular interest, however, is the different ways that ingredient exhibitors are using these kinds of prototypes as a sort of springboard to address a number of trends in flavor, texture, functionality, and better-for-y…