Say what you want about the popularity of gluten-free foods, but wheat-packed, chewy pasta remains one of the fastest-growing items on restaurant menus. According to research firm Mintel, the number of pasta dishes on menus has risen by 14 percent over the past three years. Mintel said menu descriptors highlighting restaurants’ expertise in pasta were increasing in popularity. It said the terms “fresh” and “homemade” remained widespread, and the use of the terms ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com