A panel of chefs and other foodservice professionals make predictions ranging from continued consumer interest in grab-and-go meals to interactive corporate foodservice experiences.
Consumers approach the purchase of meat, poultry, or seafood products with many concerns – freshness, shelf life, inflation-impacted prices, food waste, plastic waste, consumption of non-renewable resources, recyclability, product traceability, and the need for convenient meal prep in their often-hectic days.