The future of meat substitutes may be fungi01.17.2020By Sam DanleyA handful of start-ups have been hard at work developing a new kind of meat alternative from fungi.
The latest trends in baking highlighted at Europain 202001.16.2020By Nico RoeslerEuropain 2020, held from January 11-14, brought bakers from around the world together to illuminate today’s latest trends and baking techniques.
SLIDESHOW: Influential Trends Shaping the Future of Bread01.16.2020By John UnreinThere are a wide range of key consumer trends that are opening the door to new opportunities for success in the craft bread sector.
Zingerman’s Bakehouse introduces new sandwich loaf in partnership with The Bread Lab CollectiveBy Brian Amick
