date:Jan 07, 2014
arn about menu trends, product launches, and consumer preferences, to deliver the hot trends and flavours for 2014.
A lot of the macro trends seen in 2013 will be continuing into 2014, said Bell. Allergen concerns will continue to increase and innovative solutions will be developed. Cooking sauces like red miso, oyster, soy, peanut and fish sauces will be reformulated to offer allergen free versions.
Bell said that it has also noticed that the gluten free craze isnt slowing down and flavours