This is a special message from Schwan’s. Menu planners agree that flatbreads will be used in more ways by more foodservice operations in the months ahead. The unanimity ends with their predictions of what forms the variation might take. It’s difficult enough to agree on a name, they point out. Are we talking tortillas, pitas, lavoche, naan, piadine, pappadum, matzohs, or just oversized crackers? “I think there’s a flatbread in every ethnic cuisines, [but] people use ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?