A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
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524: The rise and rise of sourdough - what’s next for the timeless bread?
Manage episode 438896459 series 2501324
Contenido proporcionado por Table Talk and Food Matters Live. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Table Talk and Food Matters Live o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in people’s hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in people’s hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio
535 episodios
Compartir
Manage episode 438896459 series 2501324
Contenido proporcionado por Table Talk and Food Matters Live. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Table Talk and Food Matters Live o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in people’s hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in people’s hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio
535 episodios
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Similar a Food Matters Live Podcast
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
…
continue reading
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
Design Matters with Debbie Millman is one of the world’s very first podcasts. Broadcasting independently for over 15 years, the show is about how incredibly creative people design the arc of their lives.
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
Tony & Chelsea Northrup's photography podcast - dig deep into the history, science, and personalities of photography.
…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Africa-focused technology, digital and innovation ecosystem insight and commentary.
…
continue reading
Show notes are at https://stevelitchfield.com/sshow/chat.html
…
continue reading
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