We were recently able to interview Marie Lavialle-Piot, sustainability program manager, Cargill, about why sustainability is important in today's global palm oil market.
The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.
Jose and Mary Tamayo embarked on a pathway of innovation in 1977 when they opened La Tortilla Factory in Santa Rosa, CA. It was Sonoma County's first taquería, but the Tamayos distinctively dubbed it a "Mexicatessen", and it put the family on the map. Patrons could order burritos and tacos from the storefront deli, and in the back, they had a machine and bags of masa to produce each day's fresh corn tortillas.
Better-for-you tortilla pioneer La Tortilla Factory has long integrated itself into thriving Sonoma County and supports several area outreach programs.
This Bar Saves Lives, led by actors Ryan Devlin, Todd Grinnell, Ravi Patel and Kristen Bell, has a mission of helping alleviate hunger in developing countries.
We Americans tend to obsess over size. We revel in Big Data. Big Brother is watching. Theodore Roosevelt advised, "Speak softly and carry a Big Stick."
We recently got the chance to talk to Joel Warady, general manager and chief sales and marketing officer at Enjoy Life Foods, about the company's recent decision to stop using palm oil in their products.
The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).
The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working in collaboration with restaurant operators, continue to work to build interest and intrigue across all dayparts, including the omnipresent snacking segment, while still remaining comfortingly familiar. It's a delicate balance, and understanding customer motivations and emerging menu trends is the first step.