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A few decades ago, suburbia didn't seem too far from utopia. Postwar families flocked to these new neighborhoods with their affordable houses, green lawns, and

Arlin Wasserman, founder and managing director of Changing Tastes, a culinary and foodservice consultancy based in New York City, has seen some fairly niche trends that could make waves in the foodservice industry in the near future. Here’s a look at some of those trends and the coinciding equipment- and supplies-related implications.

The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.

Sea & Flour, which integrates seaweed into the commercial baking process - thereby increasing protein content and lowering sodium compared to standard breads - announced today that it has been awarded a processing patent.

An economic analysis highlights the emerging kelp farming and product sector in Nova Scotia could be worth millions within the next three to five years.