In these times of uncertainty and rapid change, chefs, restaurateurs, artisans, and manufacturers must prepare for the “new normal.”

The premium chocolate manufacturer has gained the coveted distinction, recognizing its efforts towards delivering sustainability initiatives designed to improve its environmental and overall business performance.

The Coupe du Monde de la Pâtisserie continues its transition toward a more conscious, engaged, and responsible approach to pastry.

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

Finding the right balance between the efficiency of technology and personal connection through human interaction has become even more challenging for marketers.

A functionality test from QUALISOY found that high oleic soybean shortening meets the need for functional, sustainable ingredients in puff pastries.

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