"Foodies and industry insiders descended upon the Summer Fancy Food Show, a premier event showcasing the latest innovations in the culinary world. Among the trends spotted at this year's gathering, three caught particular attention: a renewed focus on ancient grains, a surge in popularity of plant-based milks, and the emergence of bold, globally-inspired flavors. As consumers increasingly prioritize health and sustainability, ancient grains such as Kamut and spelt are making a comeback in the form of artisanal breads and pasta. Meanwhile, plant-based milks like oat and almond are being used in everything from coffee creamers to ice cream. And with international flavors like Korean chili flakes and Middle Eastern sumac gaining traction, it's clear that diners are craving bold, exotic tastes. Will these trends make their way to a restaurant near you?"
3 food and drink trends spotted at the Summer Fancy Food Show Restaurant Business
