Fermented flavors find favor

04/11/2013 | Wall Street Journal, The

More Americans are developing a taste for tangy fermented foods like kimchi and Sriracha, and food-makers are responding with Lay's Sriracha potato chips and Heinz ketchup with balsamic vinegar. "There's a group seeking more intense, hotter and spicier flavors and another group who is interested in experimentation and a broader range of flavors," said Haven Cockerham, a Heinz vice president. "Absolutely both are interested in balsamic ketchup."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA