Posted August 2, 2022
During the course of the pandemic, our social media feeds were flooded with videos of people diving into at-home culinary experiments. Loaves of banana and sourdough bread, espresso martinis, mason jars filled with overnight oats and anything air fried … there was never a shortage of culinary creations designed to
Posted May 26, 2022
There’s no doubt that the buzzword of the 25th anniversary of the National Confectioners Association Sweets & Snacks Expo was “occasion.” IRI’s Sally Lyons Wyatt kicked off the party with the first eye-opener session of the trade show: “State of Snacking.” Within it, she opened up an unbeknownst metaphor. Today’s
Posted May 17, 2022
Our lives are truly spiced up with the endless array of flavor combinations in the world, however recent inspiration has certainly stemmed from the longest period of isolation in our lifetimes, and culinary experts and food developers are incorporating what matters most to consumers into menus and retail products. A
Posted April 15, 2021
They say imitation is the sincerest form of flattery, but are they correct? I recently attended the Future Food-Tech virtual conference, and there was a lot of talk about fake meat — whether it was coming from plant-based ingredients or grown in a petri dish. During one roundtable I participated