date:Dec 19, 2012
ociation survey showed the number of chefs including it on the menu rose to 50% for 2012 compared to 30% in 2011.
Consumers also want local sourcing of foods and ingredients, appear fond of gadgets, appreciate corporations with a social conscience and enjoy eating vegetables when they are incorporated in painless ways into foods.
They also are looking for energy foods that supply healthy power, from sources other than caffeine. Growth projections of double digits are anticipated for 2013 and