When at a loss for an opening sentence, authors of handbooks such as this one frequently opt for a definition of the subject at hand – in this case, ‘seasonings’ – and employ a current edition of a dictionary for a starting point. Readers of this book are presumed to be beyond the basics, thus a dictionary definition will be precluded. Rather, a definition will be allowed to evolve from the historical impact of seasoning components – primarily spices and herbs – on today’s food industry and the consumer.
KeywordsFood Processor Monosodium Glutamate Ingredient Control Natural Flavor Industrial Customer
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