As the times change, people change, and their interests do as well. It wasn’t that long ago that gluten free food was seen as somewhat crazy and wasn’t that common; now it’s a fad (or it at least was; the products are still out there). People are becoming more aware of what they put into their bodies, and “MUFSO: Clean labels, culinary mashups, meatless options on the rise” is an example of people waking up to these changes.

Key Takeaways:

• That was reflected on the floor of the Supplier Exchange, where exhibitors displayed an array of items with “clean” labels
• free of preservatives and other ingredients that have become unpopular with customers, such as high-fructose corn syrup, genetically modified organisms and gluten.
• Citing large chains such as Panera Bread and Papa John’s Pizza, both of which have pledged to do away with a wide variety of additives

“”Restaurant operators remain interested in leading their customers in new culinary directions, but that drive has been temporarily eclipsed by moves to clean up their supply chain””

http://restaurant-hospitality.com/food-trends/mufso-clean-labels-culinary-mashups-meatless-options-rise