California Walnuts and PBH created the guide and corresponding tools based on years of evidence to provide food and nutrition professionals with new resources.
Sugar Lab worked with chef Melissa Walnock of the Culinary Institute of America to develop rich chocolate ganache recipes that are uniquely complemented by the 3D printed shells.
Knowing that a one-size-fits-all approach would not work in a culinary world that values ingenuity and customization, bakery owner Josh Allen set out to help his clients build their bread programs from the ground up, with a belief that the collaborative process is as important as the loaf itself.
The company has developed a new capability for its retail partners that will help them navigate the retail landscape during the COVID-19 pandemic and beyond.
