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."

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