A number of drivers are pushing falafel into the spotlight: the fascination with Eastern Mediterranean flavors, the rise in plant-forward cuisine and the chickpea boom.
Author: Flavor & The Menu Staff
Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Plant-based purées are a smart way to exploit this area of growth.
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.