Overall US cookbook sales grew 15 percent January through September.

These global trends, based on in-depth research from ADM’s proprietary OutsideVoice consumer insights platform, have been identified as driving innovation in the new year.

More than one in four Americans are eating more baked goods as a result of the pandemic over the past six months, according to the nationwide survey from General Mills Foodservice.

A new survey finds that foods served with utensils will be much more popular than finger food served by hand.

There is a new focus on plant-based options, and soybeans – a complete protein – offer enormous potential as an ingredient in a wide selection of fresh bakery products.

A new white paper from AEB examines the psychological impact of comfort foods, including desserts, the categories growing most rapidly, and the product characteristics successful comfort foods share in common.

Since April, when stay-at-home orders and mandated dine-in closures were at their peak, several areas of the industry have improved or returned closer to pre-pandemic levels.