in a place as massive as the New Orleans Morial Convention Center, it can be easy to lose your way in the sea of “world’s first ___” claims and free samples. The TIC Gums booth featured a bearded mascot who wanted to take a picture with you. Pop Rocks had a booth of its own, claiming that its electric delicacies fit well in milkshakes.
Now more than ever, the U.S. food market is a mix of foods that range in flavor from mild to spicy to downright blistering. Manufacturers are infusing food products with an array of spices—everything from adobo and anise to cumin, coriander, and chili peppers to paprika and turmeric. Food Technology magazine’s Executive Editor Mary Ellen Kuhn talked to Sensient and Tabasco about the popularity of spices and heat and how they’re being used to create appetizing foods and beverages at the 2014 IFT Food Expo.