L’École Valrhona executive pastry chef Guillaume Roesz will lead students through six demonstrations from Valrhona’s professional pastry kitchen in Brooklyn.

Among the items available now include the Impossible Breakfast Sandwich, Cold Brew with Cinnamon Almondmilk Foam and Cold Brew with Dark Cocoa Almondmilk Foam.

BC LIVE, led by the company's in-house industry experts, looks to deliver information that food manufacturers need to know about today’s chocolate trends and solutions.

Dough Doughnuts is introducing three vegan flavors for National Doughnut Day.

The company’s new ‘M_lk Chocolate’ is part of a ‘Plant Craft’ range that satisfies the growing demand for plant-based indulgence.

Businesses are adjusting to this new culinary landscape as consumer trends dictate menu changes.

According to professional chefs, many more alternatives will show up in foodservice establishments this year.

This was an 11.4 percent increase during the past year.

When asked why they decided to eat a plant alternative to animal meat, 41% of survey respondents said they liked to try new foods and 30% said they had heard a lot about them and were curious.