9 Asian Flavors Spicing Up Kitchens Worldwide
Thursday, November 19, 2015 - 05:13
in Mathematics & Economics
Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago (National Restaurant Association, 2015), in particular foods and ingredients from Asia--everything from sushi, matcha tea to gochujang, fish sauce and ghee. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about how Asian flavors are becoming more mainstream and infiltrating restaurants, consumers' kitchens and food products.