Food is an ever-moving target for those who make it, sell it and eat it. The challenge for those in food distribution is to satisfy and appeal to consumers' changing tastes and attitudes. Last year, breakfast was out but granola bars were in. People liked to eat at home as long as they didn't have to cook. Smaller serving sizes replaced hearty portions. Trans fats were avoided while fat-free and cholesterol-free foods were sought. While low-carb died a fast death, the glycemic index became ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.