Is sourdough still trending, people all over the place nurturing starters, putting them to use in boules and baguettes, in pancakes and waffles? It sure seems that way, from the mail that I get. I think it’s because so many of us are still at home a lot, still working from the desk in the corner or not working from the couch in the living room, working the phone in search of unemployment insurance. With more time at home than usual, there’s more time to ferment. [more...]

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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...