The Flavor Factor

June 2013
CSP;Jun2013, Vol. 24 Issue 8, p52
Trade Publication
The article discusses new flavor introduction in the foodservice industry. Tim Powell of Technomic says that while restaurants continue to innovate, convenience stores (c-stores) are the best place to look for flavor trends. Mark DiDomenic of Datassential relates that the typical menu cycle starts with fine dining and works its way down to midscale chains. The author cites sandwich as a good vehicle for introducing new flavors in a familiar way.


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