Given the current obsession with plant-based cooking, cheese might seem like a food in decline. But curd consumption has risen 19% in the past decade, according to recent data from the U.S. Department of Agriculture’s Economic Research Service.
Read MoreWe’ve entered a new era in our love-hate relationship with sugar. After decades of trying to make substitutes like Sweet’N Low, Splenda and Stevia work for consumers, the sugar-alternative industry is fielding contenders with a better chance at unseating that ubiquitous substance.
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