Consumers are searching for nontraditional flavors in baked goods and snack foods.

Chicago’s food innovation companies raised $723 million in venture capital in 2021.

Value-added plant-based foods manufacturers are seeking to differentiate.

It comes down to pivoting, preparation, plant proteins, personalization and predictions.

Subscription-based delivery business offers chefs new opportunities.

Emulsifiers give bakers reign over the production, shelf life, appearance and performance of pizza crusts, tortillas and flatbreads.