Research by the Hartman Group finds U.S. consumers snacking more, dining alone more and eating more food on the run, a "seismic shift that has people simultaneously more fascinated by what they eat and less inclined to cook it." "This cultural shift puts a new burden on U.S.

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Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

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At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...