date:May 23, 2012
In its Mintel Menu Insights report, the research firm states that foodservice operators are turning to other proteins, especially chicken, in light of negative publicity surrounding lean finely textured beef and a report of atypical bovine spongiform encephalopathy (BSE) in California. The number of menu items containing poultry as an ingredient has increased an average 12 percent in the past three years, a trend that Mintel projects to continue for at least two years. The casual dining segment