Sodexo offers insight into what snacks college students demand that reflect young consumers’ socially-minded lives.

Food service operators looking to add more plant-based menu items should focus on striking a balance between healthy plant-forward dishes and processed meat alternatives.

Michael Pollan will join Alice Waters and many others to celebrate the best in foods from across the nation.

The Bread Lab Collective’s sandwich loaf program aims to improve access to nourishing bread, crafted by artisan techniques, made with seven or fewer ingredients, and at least 50 percent whole grain flour.

The annual food trends report shows that plant-based foods have staying power on menus.

A report from NPD Group finds that the future is bright for plant-based meat alternatives.

These natural extracts can now be a direct offering to clients, shortening lead times and gaining supply chain efficiencies.

The Center for Regional Agriculture, Food, and Transformation (CRAFT) at Chatham University is exploring the history and impact of grains on Pennsylvania’s economy and culture through its new Western Pennsylvania Foodways Archive.

Bakery cafes and foodservice retailers are experiencing a rapidly changing landscape on the consumer front, as consumption habits shift to plant-based foods and other new twists.

Dr. Erin McKenney, the keynote speaker at the International Symposium on Bread, shed light on microbial diversity of sourdough starters from around the world.