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The next hot trends in food

from MarketWatch

Your main course at dinner might be a pear-like fruit from Southeast Asia that does a remarkable job of imitating meat. The next candy bar your children bite into might be infused with mushrooms that help cut down on the sugar needed to sweeten the treat. And their breakfast cereal might be colored with algae instead of chemicals. Why the wave of exotic delights? Nutrition science — and customers' rapidly changing tastes — are forcing the food business to search ever farther afield for new edibles. more

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