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While American fast food chains can be found in nearly every corner of the globe, there is still a whole world of American cuisine which only recently began appearing outside US borders. In this podcast, Michael Schaefer, Head of Beverages and Foodservice research, discusses the possibility of regional American cuisines becoming the next big thing in global foodservice. These cuisines might be particularly popular in Western Europe, where a combination of bold flavours and simple, rustic authenticity is proving to be a powerful draw.
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