An active registration, a current US retail test and a newly granted process patent converge on a shake ingredient whose microbial protein is grown continuously from hydrogen, carbon dioxide and minerals.
The plate looks guilty before it looks healthy. Glossy fried bites sit in a lacquered sauce, dark sesame scattered across the surface, a small storm…
A working factory test turns an old filing into a fresh question: can mycelium knit oats into a two-ingredient protein that survives real foodservice cooking without added binders or extrusion?
Chobani Yogurt gains ground while Strawberry Sandwich (M&S) cools in this week’s WBC Trend Repricing, with the market shifts behind both moves.
At OrySNACK in Tokyo’s Nihombashi district, the bartender can be hundreds of kilometres away. OryLab opened the four-seat, reservation-only sake bar inside Avatar Robot Cafe DAWN ver.β on August 1, 2026. Guests…
Dunkin’ is turning a creator’s personal breakfast routine into a nationwide menu product with Alix’s Earle-Y Riser Meal, launched across participating U.S. restaurants on August 19, 2026. The limited-time meal combines a…
A narrowly worded filing now sits beside a concrete refrigerated rollout: fresh guacamole in sharing tubs and six-pack single cups, designed to move one chip brand into new aisles and occasions.
London, November 2025: a studio mic, a soft laugh, and a cultural misfire so clean it felt almost holy. Kim Kardashian is mid–press run for…
The line at an egg sandwich counter looks deceptively simple. A cook folds soft yellow curds across a flat top. Brioche warms on the grill.…
A pending restaurant mark, a live delivery menu and a new state-recorded build reveal a modular fast-food model designed to create abundant choice from a deliberately narrow production core.