date:Dec 20, 2018
free, so that appeals to a whole other subset of diners those who suffer from allergies, he adds.
Riehle notes several other ingredients to watch out for moving forward. Mostly, consumers are going to look for more locally sourced meats and seafood, protein-rich grains, such as hemp, chia, quinoa and flax, and more natural, clean foods, he concludes. With food product developers often picking up on restaurant trends, it will be interesting to see whether the associations predictions are taken