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    Sustainability and the spices sector

    15 Aug 2018 Speaking with FoodIngredientsFirst recently at the IFT Food Expo in Chicago Jill Houk, from Olam SVI, explains the latest trends in spices and how important it is to highlight traceability around spices and seasonings. “Spices are just blowing up all over the place. The American palate is getting spicier and spicier with a greater percentage of people who embrace high heat and also great spicing opportunities regarding plant protein. Plant proteins often have flavors that may need some masking and those would benefit from some onions, garlic, capsicums and cumin,” she says.
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