A new U.S. trademark filing covers meat, milk, butter, ice cream and bakery foods derived from seaweed-fed animals, turning methane-reduction technology into the beginnings of a coherent consumer-facing food platform.
A new U.S. trademark filing describes freeze-dried kimchi blocks, flakes and furikake-style seasonings, while trade-show evidence points to a foodservice format designed to put fermented Korean flavour onto almost any dish.
A cook standing over a nearly empty pantry does not begin with a trend forecast. She begins with what is left. A heel of bread.…
Breakfast didn’t flip overnight. It softened, sweetened, and dressed itself up in layers, because modern mornings asked for comfort that still felt responsible. A dessert…
The glass arrives before the wine, clear and cold, with a thin ring of condensation gathering near the stem. The server does not simply ask…
A single potato can still quiet a table. Not the overloaded baked kind with a tired crown of sour cream, and not the anonymous fries…
The usual hot dog drama sits on top: mustard zigzags, onions fall loose, relish glows green, chili threatens the sleeve of whoever is eating too…
July’s food trends show how established brands are creating attention by moving familiar products into new countries, dayparts and cultural settings. Fast-food drinks become international…
In a crowded café line, the camera doesn’t wait for a fork and knife. It waits for the first scoop. A spoon cracks a cocoa-dusted…
Vietnamese egg coffee is moving from niche specialty to a viral sensation, blending espresso with a rich, custard-like yolk foam.