CHICAGO – People are eating differently these days, with many relying on packaged meals purchased at supermarkets, as well as delivered options prepared in ghost kitchens. Many consumers are craving presentation and visual appeal, recognizing that it might be a while before they regularly return to sit-down dining at a tableclothed restaurant. The challenge for product developers is to bring that fresh-from-the-chef experience to the kitchen table. “I look at food as an experience,” said Christina Olivarez, corporate executive chef, […]