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1996-05-01 - Fire and Spice
... there such a demand for more "picante" taste profiles and spicier foods ... The Asian
and Hispanic populations, which traditionally consume hot and spicy foods, are ...
http://www.foodproductdesign.com/articles/1996/05/fire-and-spice.aspx - 101k

2008-09-30 - Flavor Trends in Seasoning Snacks
... Sweet, salty, spicy. ... Pick a pepper, any pepper. Yet, while sweet-salty-spicy is a
recent arrival to the American snack scene, it’s nothing new worldwide. ...
http://www.foodproductdesign.com/articles/2008/09/flavor-trends-in-seasoning-snacks.aspx?pg=3 - 58k

2000-03-01 - Food Product Design: Foodservice Focus - June 2000 - New Cuts on ...
... For example, there’s Mexican lamb barbacoa; North American spicy barbecue ribs;
Malaysian satés; Japanese yakitoris; Arabian aromatic shish kebabs ...
http://www.foodproductdesign.com/articles/2000/03/food-product-design-foodservice-focus--june-2000.aspx - 59k

2005-05-01 - Food Product Design: Applications - May 2005 - How Sweet… And ...
... taste profiles, such as Thai people, whose food is among the "hottest" in the world,
have a tolerance for spicy foods ... There is definitely a spicier palate among ...
http://www.foodproductdesign.com/articles/2005/05/food-product-design-applications--may-2005--how.aspx - 85k

2000-04-01 - Thai Dining
... Thanks to multidimensional flavors and pungent, spicy notes, Thai food is quickly
becoming more mainstream, and Thai restaurants can be found in almost every ...
http://www.foodproductdesign.com/articles/2000/04/thai-dining.aspx - 91k

2007-01-03 - Sausages: Linking a World of Flavors
... andouille and Italian abruzzo); boudin blanc (French white sausage with milk and
rice; Cajun types are spicier) and boudin rouge or noir (a spicy blood-sausage ...
http://www.foodproductdesign.com/articles/2007/01/sausages-linking-a-world-of-flavors.aspx - 70k

2001-05-01 - Food Product Design: Focus On Perspectives - May 2001 - Turning up ...
... Long before North American chefs featured spicy fruit salsas, there were
Indian chutneys, and Moroccan and Brazilian fruit salads. ...
http://www.foodproductdesign.com/articles/2001/05/food-product-design-focus-on-perspectives--may-2.aspx - 85k

2006-04-05 - Getting Serious About Snacks
... the “hot-and-spicy” trend illustrates this microcosm. Not long ago, consumers sought
out the novelty of “going for the burn,” and the spicier the snack ...
http://www.foodproductdesign.com/articles/2006/04/getting-serious-about-snacks.aspx - 101k

2001-01-01 - Food Product Design: Applications - January 2001 - North African ...
... for consumers who want familiar flavors combined with stronger, spicier and authentic ...
North African meals range from simple, subtle and non-spicy to complex ...
http://www.foodproductdesign.com/articles/2001/01/food-product-design-applications--january-2001.aspx - 98k

2006-11-07 - Balancing Heat & Flavor
... As trends progress and consumers look for spicier foods that deliver more flavor ...
Knowing a little about how spicy ingredients will react in different products ...
http://www.foodproductdesign.com/articles/2006/11/balancing-heat-flavor.aspx - 93k