Demand for breads with longer shelf life is surging, but for many consumers, not just any longer-shelf-life product will do.
When COVID was at its peak, experts in health, business and other fields tried to forecast what the “new normal” would look like, once the pandemic was under some form of control.
Thanks to COVID, the Ukraine War and supply chain-related problems that started gaining steam years earlier, consumers worldwide have endured shortages of countless products, with few industries avoiding impact.
Inflation, the Ukraine War and other disruptions are wreaking havoc on the global supply chain.
As 2021 comes to a close, uncertainty continues to reign in many areas of everyday life, including how people source and eat their foods.
The past couple of years made us realize how much we rely on getting together with friends and family — and on just getting out, period, and doing things that don’t involve a screen — to add meaning and fulfillment to our lives.
What does it mean to “live responsibly and ethically”? The answer can vary widely, for individuals as well as for businesses, organizations and other groups.
It’s one thing for a company to create ambitious environmental, sustainability, animal welfare and other goals related to ethical living.
With COVID still very much with us at the beginning of 2021, it’s hard to predict which channel shifts will be most prominent in the baked goods industry in the coming months.
Fermentation plays a key role in the production of many foods and beverages drawn from a variety of categories. But what exactly is it?