"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 ...

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