Drexel University students used almond ingredients in new product ideas catering to younger consumers' tastes.

The former chef at Zingerman’s Deli in Ann Arbor, Michigan and current executive chef at Granor Farm in Three Oaks has released "Pulp: A Practical Guide to Cooking with Fruit."

Finding the right balance is a delicate art, says pastry chef Andrea Prunella of New York City-based Chip City Cookies.

The reduced-sugar syrup flavors include agave and tapioca, which may be used as a single syrup replacement for traditional syrups.

The partnership will look to further advance new and novel proteins for nutrition.

Cebes choco 15 is a patented compound that allows up to 15% of cocoa ingredients to enhance cocoa flavor in products such as confectionery bars, tablets and baked foods.

The free webinar, hosted by Baking & Snack, explores cost-effective, clean-label ingredient alternatives at bakers’ disposal.

The new non-dairy butter solution is ideal for a variety of foods.

The founder of La Brea Bakery’s Pizzeria Mozza in Los Angeles will be the first restaurant in the country to serve New Culture’s cheese.

Bakeries can meet the needs of a range of cookie consumers with special inclusions.