date:Aug 28, 2012
y from home at least once a month, with this strongly driven by Asian and Hispanic respondents.
Foods do not necessarily need to be from another country to be considered ethnic as 9 out of 10 consumers believe regional U.S. cuisines such as Cajun and Creole to be ethnic. In addition, Southeast Asian flavors are moving into the mainstream with the development of familiar foods that have a Thai, Vietnamese or Indonesian influence on sauces, dressings and ingredients.