(Continued from page 1) 5. Greek yogurt 2.0. Of course Greek yogurt has taken the country by storm, but it was being used as an ingredient at the show for products such as Greek yogurt cheesecake, spinach-artichoke dip, mac and cheese, and virtually anything that would otherwise contain mayonnaise or sour cream. 6. Gluten free. Virtually every food purveyor except for the bread companies had something that was gluten free, and exhibitors said it remained an important concern for ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.