Fermented flavors find favor

04/11/2013 | Wall Street Journal, The

Tangy fermented foods and beverages such as kimchi and kombucha are gaining popularity with consumers of all ages, as older shoppers look for more assertive flavor profiles and millennials seek out exotic ingredients. "There's no question both consumer groups are voting this way," said Mark Schiller, president of Pinnacle Foods' Duncan Hines grocery division.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations