THE FOLLOWING SPECIAL REPORT IS THE FIRST OF a three-part series on food trends from the perspective of R&D executives representing a dozen leading foodservice companies.We talked to the corporate chefs of venues ranging from supermarkets to casual-dining chains to top-earning fast-food companies.You might think executives serving such diverse markets would offer vastly different answers when asked to predict food trends. You’d be wrong. Many offered similar answers, and some were exactly ...
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