In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
Sugar is seen as the new enemy – I foresee a lot of activity around reducing the amount of hidden sugar in our diets, in light of increasing awareness of ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
People are re-connecting with food and want to understand how their food is made and where it's coming from. As a result, people want to learn more about ...
Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
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