No. 2: New ethnic flavors
(Continued from page 1) “‘Ethnic’ doesn't just mean teriyaki chicken for Japanese or pad thai for Thai — instead, operators are moving past such traditional flavors and experimenting with new ingredients and dishes, drawing inspiration from Asian, Latin and Mediterranean cuisines primarily,” Datassential reported. That includes Thai sweet chile sauce, now so widespread that McDonald’s has such a sauce, tested during the 2010 Vancouver Winter ...
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