A Texas dairy manufacturer is testing a third lane between cow milk and plant-based creamers, but format and cup performance will decide whether it travels.
Daniel Humm’s new West Village restaurant pairs plant-forward technique with chicken, fish and shared menus—testing whether choice can redefine luxury.
A double-processing route is turning whole peas into light, shelf-stable crisps—and putting the eating experience, not the protein claim, at the center of the sell.
A new FTC settlement tracks identical liquor bottles sold to chains and independents, testing whether wholesale price gaps shape shelf competition.
Australia’s card surcharge ban removes the fee at checkout, but cafés may shift payment costs into menu prices, cash discounts and card policies.
Four same-day FID applications stretch one high-protein platform from oatmeal into water-mix powders, creamers, bars, shakes and desserts.
The 10 strongest new food trends added to WBC last week, ranked from #1 to #10.
Shoprite’s proposed Vida e Caffè acquisition adds 400 outlets and a daily coffee habit to its grocery, delivery and convenience portfolio in South Africa.
Fermented savoury systems can rebuild flavour after sodium and additives are cut; CJ’s new application-center network shows the business is formulation, not powder.
The newest asian food trends: Japanese Sweet-Potato Flavor Systems, Kunafa Mooncake, Localized Nama Donuts. See which fresh signals are leading the latest WBC ranking.