The smallest ingredient in Burger King Germany’s new Plant-based Crispy Chicken does the most revealing work. Pieces of pumpkin seed are visible in the breading, creating a marker that remains recognisable after…
Dutch chefs are replacing rigid tasting-menu evenings with à la carte choice, restobars and all-day dining while preserving ambitious cooking.
Momentum shifted again this week. Five trends stood out by strengthening more clearly than the rest of the active WBC tracker.
Seed-oil-free foods are spreading from snacks into salads, wraps and restaurant fryers, but the exclusion label outruns the health evidence.
A deli sandwich has lost its bread and gained a second job. On October 6, Smashburger introduced the New York Pastrami Smash at participating US locations for a limited time: a smashed…
Tableside service is returning in Paris, London and Sydney as restaurants turn carving, pouring and preparation into visible hospitality.
Custom energy drinks are moving from Pacific Northwest coffee stands into Dutch Bros, 7 Brew, McDonald’s and Walmart as a new beverage platform.
A side dish has staged a small coup at Nando’s. Loaded PERi-Mac & Cheese, rolled out across UK and Ireland restaurants on September 29, starts with cheesy macaroni and then piles on…
Europe’s edible-insect food boom is retreating from shops and restaurants to feed and pet food after curiosity failed to become repeat demand.
The 10 strongest new food trends added to WBC last week, ranked from #1 to #10.