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…
Croissant dough is becoming loaves, rolls, cubes and cookie hybrids as UK retailers turn a specialist pastry into an everyday eating platform.
Food trends rarely move in straight lines. These are the five signals that gained the most ground across WBC over the past seven days.
Tiny martinis are spreading through cocktail menus as flights and small serves, changing how guests sample, pace and sequence a night at the bar.
Hojicha is moving into cafés and chilled retail because its roasted flavour fits coffee habits, though heavy flavouring may erase the tea itself.
Japan’s rice bars, long-life onigiri and frozen rice burgers reveal an emerging push to make moist, savoury meals portable without losing familiarity.
There is a reliable trick in premium pastry: move an ingredient’s name from the kitchen invoice to the menu board, and suddenly the supplier becomes part of the eating experience. BO&MIE’s South…
Frozen fruit, café assembly and wholesale manufacturing are converging into one replicable system—if texture and choice survive the trip.