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