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.
Starbucks, Tim Hortons and Chaayos are putting protein into everyday drinks just as whey prices and supply constraints reshape the ingredient system.
At Quaro in Harajuku, coffee is served as a 90–110 minute production sequence rather than a single drink. The Tokyo venue runs a reservation-only course for up to four guests that moves…
Bio-produced N-acetylglucosamine moves a familiar wellness molecule into dairy, drinks, jellies, confectionery and baked goods—while narrowing the formulation brief to dose, taste and eligibility.
At Atelier Ukai Cafe & Factory Hachioji, opened by restaurant operator Ukai in western Tokyo on September 7, a working cookie and chocolate plant is also the guest experience. Visitors can follow…
KAKU Shinagawa opened in Tokyo on August 26, 2026, with a working charcoal hearth built into every table. Rather than treating open-fire cooking as a distant kitchen spectacle, the 100-seat restaurant brings…
A new U.S. trademark filing describes freeze-dried kimchi blocks, flakes and furikake-style seasonings, while trade-show evidence points to a foodservice format designed to put fermented Korean flavour onto almost any dish.