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A Tale of a Few Cities: How Sprawl Affects Your Waistline

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

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5 Emerging Food Trends and Their Equipment Implications

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.

New yorkUnited statesArlin wassermanChanging tastesNew york cityGlobal lowChanging tastes wassermanHouse fermented foodsDry aged fishTea infusions

The ultimate surf + turf: Innovative commercial baking process-meets-climate smart seaweed gains patent

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.

United kingdomUnited statesPenelope wassermanPenelope wassermannBone health osteoporosis foundation ambassadors leadership councilSea flour baking companyChanging tastesArlin wassermanFlour bakingBone healthOsteoporosis foundationAmbassadors leadershipProcessing amp packagingR amp dProcessing equipment amp systemsHe sea amp flour baking company

Sea & Flour Awarded Patent for Systems and Methods for Processing Seaweed Used in Commercial Baking

Sea & Flour Awarded Patent for Systems and Methods for Processing Seaweed Used in Commercial Baking
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The patent that could make US seaweed consumption mainstream

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.

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