New York frozen yogurt is returning through premium cafés and modernized self-serve shops, replacing diet-era abundance with curation and experience.
Early food opportunities screened by WBC: Mandazi Chicken Burger, Brown Butter Coffee Syrups, Asado-Filled Fine-Dining. Explore what deserves testing, rather than treating every trend as proven demand.
Fast-food chains are shrinking burritos, wraps and sandwiches into mix-and-match snacks designed to lower entry prices and grow add-on orders.
A competition-winning burger should be difficult to turn into chain food. Its value usually lies in a chef’s judgement, small-batch preparation and details that resist standardisation. Wendy’s First Kitchen is testing the…
Bottled gazpacho is moving between soup and chilled drinks, creating a portable savoury occasion—and a difficult retail classification test.
Alcohol-free draught beer is moving onto UK pub taps, but Guinness, Heineken, Lucky Saint and BrewDog still need repeat demand to justify each line.
Fast food has spent years asking vegetables to imitate meat. Dom Dom Burger is trying a stranger and more candid arrangement: keep the chicken, then make eggplant the reason to look. On…
Coffee concentrate is expanding across Europe and Asia, offering fast custom iced drinks while shifting dosing, milk, ice and consistency back to buyers.
Roasted cabbage is becoming a restaurant centrepiece across several markets. Its promise is strong—but only when labour and texture stay controlled.
A formed shrimp patty hides its evidence. Freshness Burger is doing the opposite. From 21 October, the Japanese chain returns its Kami no Ebi Burger with three recognizable shrimp visible between the…