A panel of five consumers who identified as being curious and somewhat knowledgeable about food was recruited to be interviewed live and on stage at The Center for Food Integrity Transparency Summit held in Chicago Oct. 22-24.
“The way people eat is different, including a lot of smaller and healthier snacking," said Shaila Garde-Lester, vice president of marketing for Rustic Bakery. "Charcuterie boards fill that space."
Lamb is no longer a niche protein — it’s becoming a favorite among slightly adventurous, affluent restaurant diners, and that has trickled down to consumers at grocery retail.