date:Apr 09, 2013
hicken and poultry. These proteins are both highly adaptable to flavor innovation. Look for opportunities to promote more poultry for breakfast, appetizers and snacks.
Breakfast entrees with chicken have increased 16% on Top 500 full-service restaurant menus since 2011, according to the research.
Leading flavors for chicken entres include garlic, spicy, barbecue, teriyaki and lemon, according to Technomic. For turkey, the top tastes are cranberry, savory, barbecue, chipotle and orange.
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