For a baker, the recipe is only part of the job. A product also has to fit the line, the production plan, the cleaning schedule, the specification system and the customer’s allergen requirements. And milk makes that harder. It is present in many ingredients that are...
More than just flour and water The bakery still sells a romantic story. Craft, aroma, community. But behind the counter, the modern bakery has become one of the most complex small and mid-sized businesses in food. It is part manufacturing, part retail, part logistics, part compliance...
Chocolate is in crisis, but that's not the story anymore, Chocolate prices didn’t just rise, they detonated. In early 2025, cocoa passed $10,000 per ton. For the first time in history, it became more expensive than copper. Farmers in West Africa battled drought, disease, and...
Something is shifting in food. You can feel it.The shelves look the same, but the money is moving. Big names like Nestlé, PepsiCo, Heinz, General Mills, Kraft, the ones who once filled the world with cookies, snacks, and drinks, are changing course. They’re pulling back from...
For the past three and a half years, we’ve pitched Be Better’s plant-based butter alternative to chefs across Europe, Asia-Pacific and the Middle East and we are starting in North America. There are differences between regions. Outside of Europe, nobody really cares about climate impact....
Plant-butter that performs, proof that convinces In the world of modern pastry, few names carry more influence than Toni Rodríguez. A chef, educator, and pastry innovator, Toni has spent over 2 decades proving that plant-based pastry can meet and exceed the standards of traditional techniques. Now, we’re...
