date:Jun 29, 2012
As the American palette has evolved and become more accustomed to a wider variety of spices and flavors, consumers are ready for and desiring more ethnic foods, said Sarah V. Kirkmeyer, PhD, director of sensory for North America at Givaudan Flavors Corp.
Janet Carver, senior culinary team leader at Ingredion, Inc., said authentic and regional cuisines are becoming very popular.
Not just Chinese, but Thai, Korean, and foods from other countries and regions,Carver said. She noted many television