The leading flour supplier discovered how consumers interact with raw flour, explored their understanding of safe handling and consuming and uncovered potential risky behaviors.
Set to take place March 6-7 at Johnson & Wales University in Providence, Rhode Island, the event will explore innovations in food service, food/beverage product development, food security/access and food system sustainability.
The service has launched in Northern California, Texas, Georgia, Florida, and other select markets, with store coverage expected in all 50 states by March 2023.
Higher food costs, labor costs and energy/utility costs are now a significant challenge for a majority of foodservice operators, according to a National Restaurant Association survey.