Smooth cottage cheese is moving into dips, spreads and sauces as brands remove the curds that made the dairy staple distinctive—and divisive.
An eight-ounce hemp-and-fava scramble turns an egg alternative into a ready meal. Its label also makes the protein claim and allergen questions worth a closer look.
A testing platform is turning repeated biomarker panels and health history into customizable nutrition protocols, creating a new design brief for food products and services.
Salt bread is moving from Asia into specialist bakeries worldwide, where repeated batches make freshness both retail theatre and an operating constraint.
The revival gives an overlooked pantry staple the flavour language of indulgence. Its real opportunity may lie in expectation, rather than imitation.
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…