date:Dec 27, 2013
Trends in snacking, gluten-free eating, global flavors and clean labels dominated the American diet over the past year. Soggy sales in ready-to-cereal reflected a rise in portable breakfasts, and school lunch sacks filled up more snacks and fewer sandwiches.
As consumers increasingly favor simple labels and natural ingredient claims, artificial and bioengineered ingredients are facing mounting objection. Meanwhile, alternative proteins, nut milks and gluten-free fare continue to grow. Sixty-fiv