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.