date:Nov 05, 2019
inue to drive innovation in this space. There is a good acceptance from an ingredient perspective to things that are local to these regions. In terms of dishes and culinary food, there will be a lot of experimentation going on in the foodservice space, he explains. Its a 360-degree approach to drive the development of new products and flavors with our customers its a co-creation with them. We start with the consumers on the ground, thats where the magic starts, Khalil concludes.