The American appetite is expanding to include more unique flavors and international ingredients, especially in the protein industry.
It’s why the food science experts at Excalibur are continually researching what seasonings and spices combine best with meat, poultry and seafood.
The ethnic influence of North Africa, Portugal and the Middle East are trending worldwide and already are part of Excalibur’s line of international flavors. From chili-based sauces and pastes to sweet spices and those with a bit of heat, such diversified tastes with global influence are today’s cutting-edge flavors. So, it’s not uncommon to see them promoted on many TV cooking shows, the Internet and social media.
We invite you to read more in this article by Excalibur’s R&D Director, Marlo Mastalerz, in the December issue of Independent Processor magazine.