date:Apr 28, 2016
des for Cargill, Minneapolis, said his customers, many of which are food service operators, have become more comfortable fusing ethnic cuisines.
Clients want more refined sauces, he said. They are interested in marrying ideas, like a harissa meets Korean and making something out of those profiles. Or sriracha meets a Mexican sauce; developing an Asian-infused flavor with a Latin flavor.
Ron Spaziani, senior product development chef for Symrise, said Korean flavors are trending with the rise in