Blockchain on the Plate – Why Food Transparency Still Isn’t Here
When Bitcoin emerged in 2009, blockchain became the poster child for transparency. In theory, this digital ledger could trace anything …
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Food Trends
Thanksgiving: Tradition Meets Innovation at the American Table
Thanksgiving remains one of the most defining culinary rituals in the United States — a feast where history, symbolism, and …
Tofu on the Rise – From Ancient Staple to Global Trend
Tofu, once a humble soy-based ingredient from East Asia, has become a global culinary icon. Its journey from ancient Chinese …
Cereal Milk Lattes: Nostalgia in a Coffee Cup
The Cereal Milk Latte, blending nostalgic cereal flavors with espresso, has gained popularity, particularly on social media. Originating from Christina …
Asian Desserts: From Mochi to Matcha, The Global Sweet Wave
From matcha tiramisu to fluffy Japanese soufflé pancakes and chewy mochi in every imaginable flavor, Asian desserts are enjoying their …
Modern African Cuisine: Heritage Flavors Meet Global Innovation
A new wave of African cuisine is making its mark on the global food scene, transforming ancestral flavors into avant-garde …
High-Low Pairings: When Luxury Meets Everyday Cravings
It’s the culinary equivalent of streetwear and haute couture colliding—and it’s working. High-low pairings are taking over menus, social media …
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Dining Trends
Dopamine Dining: Why Restaurants Are Designing for the Brain
What if taste was only part of the dining experience? In a growing number of visionary restaurants, chefs are moving …
The Chicken Sandwich War: How a Viral Bite Changed Fast Food Forever
In August 2019, Popeyes Louisiana Kitchen launched a seemingly simple product: a fried chicken sandwich. What followed was an industry-wide …
From Menu to Merch: How Restaurants Became Lifestyle Brands
In recent years, restaurants have transcended their traditional roles, morphing into lifestyle brands that extend their influence beyond the dining …
Convenience Food Evolution: From Instant to Illusion
Convenience food has transformed more in the last twenty years than in the previous fifty. What began as a set …
Scroll, Snack, Repeat: When Eating Becomes Background Noise
The modern meal has a new co-star: the endless feed. Across homes, offices, canteens, and restaurants, people eat with one …
Climate-Positive Restaurants: Dining as Ecological Restoration
Sustainability is no longer enough. A bold new frontier is emerging in hospitality: climate-positive dining. These restaurants go beyond reducing …
Consumer Trends
The Unshakable Rules of Hot and Cold Food
People around the world continue to eat cold foods cold and hot foods hot, and this pattern remains remarkably stable …
Home Cooking Comeback? Why More Americans Dine In Than Out
A shift is simmering in American kitchens. While the restaurant industry has been slowly bouncing back from the depths of …
Air-Freight Food Under Fire: Trend or European Bubble?
Air-freighted foods are no longer just a question of logistics and freshness — they have become symbols in a global …
From Farm to Fiction: The Era of the Disconnected Eater
Modern food culture faces a paradox: consumers increasingly demand healthy, sustainable and natural foods — yet fewer than ever understand …
More Flavour in the Sky: Economy Class Meal Trends
The in-flight meal in economy class has entered a transition phase shaped by technology, sensory science and shifting passenger expectations …
The Ugly Food Paradox: When Imperfection Creates Value
Consumers claim to care about sustainability — yet their baskets tell another story. The “ugly food” paradox exposes a deep …