For a long time, the language of healthy eating was largely about restriction. Low fat. Low calorie. Reduced sugar. Smaller portions. Products and menus regularly told customers what had been removed, and choosing the “healthy option” often meant choosing something…
There was a time when putting an unfamiliar global ingredient on a menu might have required an explanation. Today, many of those same words need little introduction. Halloumi, hummus and feta have become everyday staples. Sriracha appears everywhere from breakfast…
Eating out has always been a social experience. But increasingly, the food itself is becoming part of that interaction. Rather than everyone ordering a starter and main of their own, sharing plates put food in the middle of the table.…
Protein has been one of the loudest food trends of recent years. Walk through a supermarket and it’s difficult to miss. High-protein yoghurts, snacks, cereals, ready meals and drinks have moved well beyond the sports nutrition aisle and into everyday…
Not every meal needs to be a special occasion to feel special. One of the more interesting shifts in foodservice is the way familiar, everyday dishes are being given small upgrades. Rather than replacing recognisable favourites with elaborate alternatives, operators…
Some food trends come and go. Mediterranean flavours don’t seem to. From bustling city cafés to hotel restaurants and pub menus, ingredients like feta, halloumi, olives and extra virgin olive oil have become everyday staples rather than occasional additions. What…
