MUFSO

Foods with “clean” labels are popular, including all-natural pickled jalapeño and banana peppers from Gielow Pickles.

MUFSO food trends: Filipino fare, meat substitutes, free-from items

<img alt="" src="/site-files/nrn.com/files/uploads/MUFSO16-Logo.jpg" style="width: 200px; height: 32px; float: left;" />This is part of Nation’s Restaurant News' special coverage of the 2016 MUFSO conference, taking place Oct. 23-25 at the Hyatt Regency at Reunion Tower in Dallas. Follow coverage of the event on NRN.com and tweet with us using #MUFSO. Stay connected on the go by downloading<a href="http://www.mufso.com/2016/Public/Content.aspx?ID=1065913" target="_blank"> the MUFSO app</a>.

Bret Thorn | Oct 27, 2016

Restaurant operators remain interested in leading their customers in new culinary directions, but that drive has been temporarily eclipsed by moves to clean up their supply chain, menu trend expert Nancy Kruse told MUFSO attendees at her State of the Plate presentation.

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