Healthy proteins, novelty grains, flatbreads, bowls and skewers are among the dominant trends identified by menu consultant Nancy Kruse at the recent MUFSO conference in Dallas. The U.S. represents the largest market for protein—“We can’t get enough of it,” Kruse noted—so it’s no surprise that about 20 percent of new retail food product introductions in the last year have involved proteins. Similarly, she said, Technomic found that the presence of ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.