For a fried-chicken chain, KFC Japan has spent decades with a strangely unresolved burger. Its bucket chicken carried the brand’s identity; its Chicken Fillet Burger used a different, breast-meat logic. On 14…
A competition-winning burger should be difficult to turn into chain food. Its value usually lies in a chef’s judgement, small-batch preparation and details that resist standardisation. Wendy’s First Kitchen is testing the…
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…
Hojicha is moving into cafés and chilled retail because its roasted flavour fits coffee habits, though heavy flavouring may erase the tea itself.
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…
A fresh filing connects coffee, alcohol-free drinks and prepared cocktails with an adult frozen-dessert maker already showing espresso- and chocolate-martini flavors and an operational push toward ready-to-drink service.
Two double burgers arrived on No Brand Burger’s South Korean menu on 15 October looking almost defiantly ordinary. NBB Hooked layers two flame-flavoured patties with sliced cheese, onion, smoky mayonnaise and a…
The most revealing thing about McDonald’s Germany’s new chicken menu is not a sauce or a stunt. It is a circle. On 30 September, the chain made the McChicken® round for the…
Clear protein drinks are moving whey and plant protein into water and soda formats, opening all-day occasions while creating taste and stability risks.
Greggs has not made Stilton gentler. It has made trying Stilton less risky. The UK bakery chain returned its Steak & Stilton Bake to shops nationwide on September 3, filling flaky glazed…