Global travel, immigration and more adventurous palates are increasing the interest in spicy foods. Practically unheard of five years ago, the fermented sriracha chili sauce from Huy Fong is fast becoming a mainstream condiment in this country. Thai and Mexican entrees in the frozen food case are boldly flavored, and even candy is going spicy. All of this lip smacking stems from the overall increase in consumers’ food savvy, making Americans -- especially millennial foodies -- more likely to experiment with hot sauces, exotic spices and more. According to Barb Stuckey, chief innovation officer at Mattson, a contract product development company, hot sauce is a $1…Full Story
Vermont's 'GMO label' law takes effect on July 1; however, it contains a six-month grace period, so food labels have until Jan. 1, 2017, to get into compliance.