Ruby Chocolate and the Fourth Color in a Cocoa Crisis
Chocolate is entering a rare hinge moment. Cocoa has become volatile, expensive, and increasingly fragile as a crop, yet the…
Weekly Trend Roundup: from Starbucks Matcha + Valentine Drinks to Cold Brew Concentrate
Welcome to our weekly roundup of the hottest food and restaurant trends right now. Every Monday, we scan what’s gaining momentum across culture and commerce—from…
Ingredient-First Pop-Ups: Tomato Bars, Mushroom Nights, Citrus Labs
Ingredient-first pop-ups flip the usual script: the concept isn’t “a cuisine,” it’s one ingredient staged like a limited-time exhibition. Instead of asking you to commit…
Airplane Food Trends: Fresher Ingredients, Less Waste, More Choice
Airplane meals are shedding their old reputation and moving closer to what travelers actually want: food that feels intentional, not incidental. The biggest change is…
Rent Never Sleeps: Restaurants Turn Idle Hours Into Revenue
Restaurants are learning to treat time the way they treat ingredients: nothing goes to waste. The trend “Multifunctional Restaurant Spaces” (Accio) captures a shift that…
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Dr Pepper Dots
Classic soda becomes ice-cream beads - 'float' flavor in a spoonable, novelty texture.
Dr Pepper-flavored Dippin' Dots are rolling out as a nostalgia collab, prompting taste-test clips at venues and retail kiosks. Fans call it a 'float' in bead form, boosting trial and co-branded limited-edition buzz for frozen treats.
Erythritol Sweetener
A single sweetener term can trigger reformulation debates across entire zero-sugar aisles.
Renewed attention to erythritol sweetener is driving label-checking and sugar-free shopping. Consumers weigh taste, tolerance, and safety headlines while keto/zero brands highlight it in reformulations, making erythritol a flashpoint ingredient in be…
Dubai Chewy Cookie
Stretchy marshmallow shell adds chew to pistachio-kataifi crunch-built for satisfying texture pulls.
The Dubai chocolate flavor combo returns in a new format: a pistachio-kataifi filling wrapped in a stretchy, marshmallow-chewy shell. Korean bakeries and TikTok creators are driving copycat recipes and cafe launches, turning texture drama into the ma…
LX Hammer Burger: the luxury stadium meal built for virality
The Banana Effect: How a Fruit Became Culinary Culture
Savory Cocktails: When the Bar Starts Thinking Like a Kitchen
Dainagon azuki turns red beans into modern quiet luxury
The Omega-3 Connection: How Anti-Inflammation Became a Lifestyle Narrative
The De-Snobbification of Wine: How Cans Are Rewriting the Rules
Monthly Food Trends January 2026
January always arrives with two voices in its mouth. One says reset, because the calendar flips and suddenly every morning…
Monthly Food Trends December 2025
December is the month where food culture splits into two lanes: comfort-first tradition and attention-first spectacle. What wins isn’t always…
Monthly Food Trends November 2025
November 2025’s food trends spanned the spectrum from festive fun to futuristic controversy. This month’s search data shows people obsessing…
Monthly Food Trends October 2025
October’s food trends are a vibrant mix of seasonal traditions and viral phenomena. As fall settles in (and spring blooms…
Monthly Food Trends September 2025
While August leaned into quirky memes and nostalgic throwbacks, September’s trends are equal parts comforting tradition and digital buzz. This…
Top 5 Last 7 Days
Latest Trend Just published
Top Novelty Last 30 Days
Ingredient-First Pop-Ups: Tomato Bars, Mushroom Nights, Citrus Labs
Airplane Food Trends: Fresher Ingredients, Less Waste, More Choice
Rent Never Sleeps: Restaurants Turn Idle Hours Into Revenue
Tabletop-Only Cooking: Lunch Speed, Freshness, and a Smaller Kitchen
Alcotraz and Prison-Themed Dining: When “Experience” Becomes the Main Course
Table Captains: The Friend Who Turns Group Dinner Into a Smooth Ritual
What We Learned From V-Day 2026: Love, Pressure, and Pizza Logistics
Valentine’s Day foods that taste like a love letter
Weekly Trend Roundup: from “McNugget Caviar” Kits to Chopped Meals
The 15-Minute Menu: Ticketed Lunch for Time-Starved Customers
Snackification and Daypart Drift: How Eating Times Are Changing
