FLAVORS & MORE

What's new on the foodies' palates

Premium Plant Power: Top chefs and restaurants embracing veganism

Once the domain of health-conscious hippies, veganism has now become mainstream as more and more people turn to the power of plants. As...

THE WEIRD AND WONDERFUL WORLD OF VEGETABLE SPIRITS

We are always told to eat more vegetables…but what about drinking them? Bloody Marys, Gibsons, and cucumber martinis are all classic...

THE ART OF ICE

Ice. It might not seem like much more than a means for cooling, but the role it plays in mixology can't be understated.

EATING ITALY

“Italian food really reflects the people. It reflects like a prism that fragments into regions.” - Lidia Bastianich The most exciting...

NO & LOW: A GUIDE

For those ready to drink, without being drunk. WHY WOULD YOU DRINK NON-ALC? Gotta work in the morning. Training for a marathon. Taking...

PLANT BASED COFFEES - THE ONGOING TREND

The trend of ordering plant-based cappuccinos and lattes in your F&B concepts. Have you been having guests requesting for a Latte with...

REGIONAL FOCUS - EGYPT

What's hot in Egypt! Historical Trends It has become apparent that people are keen on going out to experience new restaurants and bars....

TREND WATCHING THE CULINARY SPACE

The 2022-2023 A/W Collection. As the days grow shorter in the Northern Hemisphere, tastes are starting to crave something different. If...

Culinary Trends and Buzzwords 2022

Want to keep your restaurant bang on trend? Here for your delectation, are 10 buzzwords that’s going to be setting the culinary world...

PLANT-BASED DESSERTS

Vegan desserts are rapidly overcoming negative perceptions around texture and taste, while foods with health benefits and nutritional...

BROADENING THE MILKY WAY

For those lactose intolerant or animal-free dairy lovers holy cow how times have changed. The alt-milk aisle is more crowded than the...

VEGETABLE OF THE DAY

If you get excited by exotic fruits, here’s one that adds a little ‘creep factor’ to the experience. Best of all, you can even grow it in...

NOT-SO-HIDDEN VEGETABLES

It used to be a trend to hide vegetables in foods to mask their flavor, but that will change. Thanks to butternut squash and...

TRUE COLORS

Even the most uknown fruits and vegetables tend to come in familiar colors, like orange carrots and red tomatoes, but those colors aren’t...

LOTUS FLAVORS

Jimmy Lee, Head Chef at Lychee Oriental, Glasgow said: “As diners are becoming more adventurous, we are seeing Chefs adopting the use of...

FLOUR POWER

Almond flour and coconut flour are out, banana flour and cauliflower flour are in! That’s right, the Whole Foods Market team is...

NEW BUTTERS AND SPREADS

First almond butter hit the scene and helped consumers to see that there was a world beyond the familiar(and beloved) peanut butter. Next...

ALTERNATIVE SWEETENERS

US demand for natural alternative sweeteners is forecast to rise 6.9% per year through 2021, outpacing growth in the overall US sweetener...

WEST AFRICAN FLAVORS

With the number of innovation in the open food markets on the rise, more and more international brands are starting to adopt West African...

SEACUTERIE

A lot of water has passed under the bridge since David Burke’s pioneering “pastrami salmon” in today, you even hear of octopus torchon or...

HYBRID FOOD

“What is it?” That would likely be the first question. “What does it taste like?” Presumably, the following question about a food hybrid...