Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.
The ‘Hispanization’ of the American palate has been a strong trend for the past five years according to Stephen Palacios, executive vice president at consulting and marketing research company Added Value Cheskin. Palacios cites research by the Food Marketing Institute, discussing the trend that is becoming more mainstream, but hasn't yet reached its peak.
