"If it's hot, if it's hotter, if it's hottest, it's going to sell." So said Sandy Kapoor, a professor at California State Polytechnic University, Pomona, Calif., in her remarks to an audience at Natural Foods Expo East on the subject of condiments and other food trends. The dietitian and former restaurant owner attributed growing preference for the piquant in spices and condiments to increasing cultural diversity in the United States. The foreign-born are broadening the American palate by ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.