A global commercial license is taking computationally designed enzymes into Reb M production, aiming to use more of the stevia leaf while improving taste, waste and cost.
KFC is turning ranch into the main event with its new Hot Ranch Big Dip, launched at participating U.S. restaurants on August 24, 2026 for a limited time while supplies last. The…
A fork lifts a small mound of pale green cream, chopped herbs, crumbs, vegetable flecks and something pink at the edge. It looks fresh before…
An acid-active protease platform is probing whether dairy drinks and protein water can deliver more accessible amino acids without simply becoming heavier, thicker products.
The battle for food narratives has moved from the supermarket shelf to the smartphone screen. For decades, powerful industry groups wrote the story of what…
The burger arrives like a small piece of architecture. A glossy bun leans over crisp-edged beef. Cheese folds down the sides. Pickles flash green through…
Revolution Cooking’s fresh filing pairs printed compatibility labels with online preparation guidance, hinting at a packaging layer that could route each food to the right appliance setting.
KAKU Shinagawa opened in Tokyo on August 26, 2026, with a working charcoal hearth built into every table. Rather than treating open-fire cooking as a distant kitchen spectacle, the 100-seat restaurant brings…
Wendy’s is extending its revived pub-style menu beyond beef with the Pretzel Bacon Pub Chicken Sandwich, launched at participating U.S. restaurants on August 3, 2026 for a limited time. The sandwich takes…
A new U.S. filing connects personalized dish recommendations with verified visits, trusted friend activity and shared dining memory—not just another venue average.