Food industry

And consumers of all income levels are adopting creative strategies to make their dollars stretch farther.

Rita Magalde of Sheer Ambrosia is preparing to bake baklava in a Salt Lake City space.

The USDA has given approval to the sale of meat grown in laboratories but will consumers take to it?

Lydia Clarke's business struggled in the early days of the pandemic. Now, she says, "I know we can do it."

Lab-grown meat makers are optimistic their products will soon be available at a handful of San Francisco-area restaurants.

Whether you view Hellmann's suggestion to sub mayo for eggs in eggnog as revolting or merely unconventional, you're already thinking about Hellmann's. And that's the point.

The technology allows leafy greens to be grown next to where people will eat them, says Laura Reiley of The Washington Post.

Demand for modern point of sale systems exploded as businesses embraced contactless payment. But some have found reliability problems.

Ingredients are up 30%, says Carrie Morey of Callie’s Hot Little Biscuit in South Carolina. But passing along costs poses other problems.

One company will focus on snacks, another breakfast cereals and a third will explore the new sector of plant-based foods.