Our mothers have been telling us for years that we shouldn’t eat between meals. Today, however, snacking has emerged as its own daypart, and experts forecast it will continue to grow steadily. Stan Frankenthaler, executive chef and director of culinary development for Dunkin’ Brands in Canton, Mass., observes: “Customers don’t want to be pigeon-holed into eating breakfast foods in the morning and sandwiches in the afternoon. At Dunkin’ Donuts, we lead a ‘clockless’ day.” ...
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Contact: Desiree Torres Desiree.Torres@penton.com