Food & Drink

From the latest openings to new ingredients, a deep-dive into the landscape of food and drink

Need To Know
09 : 06 : 21

By Abi Buller and Gursharan Panesar

Vyrao fragrances are built on positive energy, Diesel’s sustainable push for denim basics and why Gen Z enjoy second-hand shopping.

In today's news:

Vyrao’s functional fragrances emit high vibrations

A takeaway food container you can eat

Diesel goes back to basics with ‘evergreen’ denim

Stat: Gen Z shop second-hand to be unique

Vyrao’s functional fragrances emit high vibrations

Vyrao Perfumes, UK

UK – The fragrance brand is launching a series of unisex scents intended to boost the wearer’s energy through high vibrations.

Described as being ‘a brand built on vibes’, Vyrao derives its name from the Latin verb vireo, with connotations of being lively and vigorous. Its five fragrances include notes of juniper wood, frankincense and Turkish rose oil, with each specially blended to impart a different emotional sensation.

Having worked with energist and healer Louise Mita on the fragrance formulations, Vyrao’s fragrances are positioned as spiritual and restorative, with names such as I Am Verdant and Witchy Woo. ‘The fragrances are designed as playful mood-boosters, a way of integrating positive energy into everyday life,’ says Yasmin Sewell, founder of Vyrao. ‘Scent is emotional, it evokes powerful feelings, vivid memories, it energises the spirit and awakens the mind.’

To discover more about how scent can affect people’s psychological state, join us for our forthcoming Beauty, Health and Wellness forum.

A takeaway food container you can eat

Reuse by Forest & Whale, Singapore

Singapore – Design studio Forest & Whale has introduced a container for takeaway food that can be eaten or composted once its contents have been consumed.

Dubbed Reuse, the container is formed from wheat husks that are ground into small pellets and bound together with water and other natural elements. Small pre-cut lines feature on the container, encouraging diners to tear off pieces to use as a tool for eating or to consume with their meal. While the containers can’t sustain too much moisture, they can be used as a vessel for takeaway foods and can also be composted.

‘The design of this salad bowl came from observing and analysing eating rituals and trying to find the ideal use for this material,’ says Gustavo Maggio, co-founder of Forest & Whale. ‘In many cultures, salads are accompanied by a slice of bread or breadstick that acts as a tool to help eating and also gives a contrasting texture to the salad ingredient.’

Elsewhere in the food sector, innovations are introducing re-usable and earth-friendly packaging alternatives.

Diesel goes back to basics with ‘evergreen’ denim

Diesel Library, Italy

Italy – As part of its latest sustainability efforts, fashion brand Diesel is unveiling a traceable collection of denim basics to promote long-term wear.

The Diesel Library is a new strategy for the brand’s core denim collection. All items in the range will be made using fibres, washes and treatments that have been selected based on efficiency and responsible resource use. In turn, some fabrics feature low-impact materials such as organic or recycled fibres. A range of ‘evergreen’ denim designs will underpin the library, described by Diesel as having ‘a permanent shelf life’.

To promote long-term wear, all products have a QR code printed on their tag, forming a digital passport for owners to view more information about the responsible attributes of their item. Through this project, Diesel is experimenting with sustainable material innovation and ways to drive repeat, long-term wear.

To discover more fashion brands elevating their product labelling to promote transparency and longevity, explore Interactive Eco-labels.

Stat: Gen Z shop second-hand to be unique

Change by Viktor & Rolf

Young people are increasingly attracted to second-hand clothing as a way to find unique garments, according to a study in the US, the UK and Australia by resale platform Depop.

Conducted with consultants Bain & Co, the findings are divided into four sections, from individual consumer concerns to collective issues relating to fashion. The study shows Generation Z are driven by the idea of having an individual style, with more than half of respondents (55%) saying they buy second-hand to find one-of-a-kind pieces. Meanwhile, 45% use second-hand fashion to tap into trends. Alongside this style-focused approach, some 75% of Gen Z consumers buy second-hand garments to reduce consumption.

A statement in the report reads: ‘Future-proof brands will be those that listen to and learn from Gen Z – and then embody them in the platform economy. Future-proof fashion will create value that is non-binary, just like the humans it serves.’

As we explore in Regenizens, there is a growing community of shoppers who are reframing their shopping habits and embracing second-hand products.

Next-gen Grocery Market:

Amid soaring online grocery sales, nascent food shopping services are stepping up to offer a higher level of speed, speciality and even...

Local Food Market: Australia:

Amid pandemic-hit imports, a renewed sense of community and concerns about sustainability are driving positive new directions for...

Australia : Drink : Food

Redesigning the retro future of online groceries:

Jono Holt, founder of design agency Otherway, examines the use of nostalgia, colour, storytelling and locality in its brand refresh for...

Branding : Food : Retail

Modern Mezcal:

As interest in tequila and agave-based spirits booms, small-batch mezcal is being thrust into the mainstream and rebranded for a new...

Branding : Drinks : Packaging

TikTok Tastes:

TikTok’s influence on food and drink trends is crossing over into the real world, inspiring new brands and products, as well as menu and...

Food : Drinks : Social Media

Five innovators modernising food and drink:

From chef collectives to innovative designers, discover the next generation of talent digitising, democratising and diversifying food...

Food : Drinks : Media

Inter-Covid Roadmap 2021:

With the Covid-19 vaccine rollout offering a chance to rebuild our societies and economies, a host of new opportunities await brands and...

Covid-19 : Society : Health

The Urgent Company accelerates sustainability:

Industrialised food systems are broken. Paul Kollesoff, co-founder of The Urgent Company, explains how a more intelligent CPG eco-system...

Food : Sustainability : Drink

Decarbonising Diets Market:

A growing awareness among consumers of their individual carbon footprint is fuelling a raft of innovations in low-carbon and...

Food : Drink : Sustainability

The rise of remedy drinks:

No- and low-alcohol drinks brands are embracing functional facets, taking cues from bygone drink-making methods and ancient wellness...

Wellness : Drink : Health

Climate-adaptive Wineries:

As the wine industry adapts to extreme weather and wildfires, threatened vineyards are turning tainted grapes into experimental wines...

Wine : Climate Change : Sustainability

The brands rethinking premium drinks packaging:

Sustainable packaging for alcohol is becoming more sophisticated as premium brands push sustainability through innovative, eco-friendly...

Drinks : Packaging : Sustainability

The new-age vinegars re-inventing acidity:

Craft vinegar is evolving as a health food and a high-end pantry staple, resulting in a wave of elevated and experimental fusions.

Food : Pantry : Vinegar

Noshtalgia: why classic tastes are driving food innovation:

From alternative ingredients to monthly delivery drops, the quest for comfort, childhood flavours and convenience is bringing new...

Food : Customer Experience : Mood

How data is disrupting spirits innovation:

Merging data analytics and material science, Bespoken Spirits is upending traditional mindsets and processes in the sprits sector – with...

Drinks : Spirits : Technology

Transforming cult food brands for global audiences:

It’s no longer enough for food brands to have great tasting products. Now, they must build a personality that connects with audiences –...

Food : Branding : Restaurants

Total Tastes:

The food-as-medicine movement is being rebranded to fit modern lifestyles, balancing flavour and function to shape our physical and...

Food : Drink : Health And Wellness

Mid-life Male Drinkers Market:

Alcohol brands are redefining modern drinking culture for men by empowering them to take pride in the social perceptiveness and...

Drinks : Marketing : New Masculinity

Champagne Futures Market:

With 2020 poised to be a vintage year, champagne producers are grappling with the challenge of Covid-19 and a consumer base seeking less...

Luxury : Drink : Alcohol

On-demand Farms:

The farm-to-table movement is going direct-to-consumer as farmers and small-batch producers embrace livestreaming, digital tools and...

Agriculture : Direct-to-Consumer : Food

Eco To Go:

Packaging innovators are targeting the food delivery sector with re-usable and earth-friendly alternatives to single-use cartons and boxes.

Food : Packaging : Materials

Brightseed maps the dark matter of nutrition:

Emma Cooper-Mullin, director of brand marketing at biotech start-up Brightseed, delves into the world of phytonutrients and their power...

Health : Food & Drink : Wellness

Asian Urban Farming Market:

Concerns about food security, climate change and loss of livelihood are re-affirming urban farming as a model for sustainable living...

Sustainability : Urban Farming : Food

High-tech Sugars:

As consumers, companies and governing bodies shun sugar, innovations and next-generation sweeteners are blending nutrition with science...

Food : Sugar : Technology

How OffLimits is redefining emotional eating:

Emily Elyse Miller, founder of OffLimits, discusses disrupting the cereal category and creating a brand built around a full spectrum of...

Food : Branding : Wellness

Augmented Restaurants:

Augmented reality is creating unconventional, interactive dining experiences that bridge the gap between physical and digital environments.

Food & Drink : Social Media : Technology

Rebranding Asian food culture:

Kim and Vanessa Pham, co-founders of Omsom, discuss the importance of proudly reclaiming the integrity and identity of Asian flavours in...

Food : Marketing : Convenience

Pandemic Dining Market:

As they respond to the coronavirus, restaurateurs have an opportunity to redesign future dining spaces and reclaim their role in the...

Restaurants : Covid-19 : Food & Drink

The imperfect voices of quarantine cooking:

As consumers turn to home cooking as a source of comfort during crisis, culinary experts are championing a slower, simpler and more...

Food : Home Eatertainment : Covid-19

Inside the social media pantries of tomorrow:

Jessica Young, founder of natural food platform Bubble, on how hype groceries and digital culture are changing our relationship with...

Grocery : Health : Digital

The premium spirits defying world borders:

With consumers unable to travel and discover local tipples, distillers are creating elevated spirits that can transport drinkers to...

Luxury : Drinks : Spirits

Asian Virtual Kitchens Market:

Food delivery platforms are bringing restaurant kitchens and bar culture into homes as new business models and Covid-19 disrupt the...

Food : Drink : Covid-19

Virtual Happy Hours:

Amid Covid-19 and self-isolation, digital tools combined with delivery services are reframing drinking at home as a positive,...

Drink : Society : Retail

Webinar: Covid-19 Future Planning:

A 30-minute webinar examining the pandemic’s impact across key sectors, and the steps to future-proof strategies for your organisation...

Society : Covid-19 : Retail

Covid-19 Contingency Planning:

Learn the immediate impacts of Covid-19 across key sectors, and discover best-in-class case studies and future considerations for your...

Covid-19 : Society : Health

Healthy kids campaigns:

A series of new food industry initiatives aim to inspire and deliver healthier eating among children by targeting parents, schools and...

Food : Healthy Eating Design : Children

Media Kitchens:

Delivery platforms are working with media companies and social apps to launch virtual restaurants that combine food with entertainment.

Food : Drinks : Media

Discovery Grocers:

Online grocers are putting personalisation at the heart of their offering, from curated shopping baskets to SMS advisers.

Retail : Food : Technology

Food Waste Innovation:

From food-sharing to upcycling, the growing need to create innovative and sustainable solutions to food waste presents a range of...

Food : Retail : Sustainability

Social Elixirs:

Non-alcoholic brands are targeting conscious hedonists with flavourful, functional drinks created for sober social occasions – and...

Drinks : Sobriety : Wellness

Food brands get a taste for fashion:

From fast food streetwear to luxury drink carriers, brands are launching clothing collections as a tool to market products and reveal...

Food : Drinks : Fashion

The spaces making zero-waste dining luxurious:

Chefs and restaurateurs are proving that zero-waste can be high-end with a raft of new eateries representing the next generation of...

Food : Waste : Sustainability

Healthy Snacking Market:

Urbanisation and an increasing preference for convenient, on-the-go food and drink are driving innovation in healthy snack formats.

Food : Retail : Convenience

Neo-food photography:

Meet the four food photographers skewing ideas of perfection and health in favour of a playful and disorderly aesthetic.

Food : Design : Photography

Flexitarian Meats:

Food products that mix meat with a healthy dose of vegetables are becoming a gateway for consumers curious about flexitarianism and...

Food : Meat : Health

Home Eatertainment:

Changing dining dynamics have created a new convenience culture focused on elevating the experience and enjoyment of eating and drinking...

Food : Convivial : Convenience

Grown-up Sodas:

Consumers’ increasingly global palates are driving demand for complex flavoured soft drinks that have the double benefit of being...

Drinks : Soft Drinks : Non-alcoholic

Vibrant Veganism:

Plant-based products are being boldly redefined by creative practitioners who are pushing for a visceral approach that shows desire...

Advertising : Design : Macro

Diets for an evolving planet:

The Eatelier founder Katinka Versendaal on creating speculative gastronomy to translate complex research into sensorial food experiences.

Culinary Technology : Food & Drink : Climate Change

British Spirits Market:

In a gin-saturated market, British spirits brands are innovating with displaced tipples, bold branding and more sustainable production...

Alcohol : Spirits : Drinks

Discovery Dining:

Restaurateurs are raising the bar with slowed-down, elevated experiences that combine global flavours, mood-led interiors and entertainment.

Food : Leisure : Restaurants

Algorithms are rewiring our tastebuds:

Alon Chen, CEO and co-founder of Tastewise, on how the food intelligence platform uses data and AI to track fast-moving food trends in...

Food & Drink : Technology : Artificial Intelligence

Bio-bottles:

As consumers become more knowledgeable about their waste, bottled drinks brands are responding with a series of material innovations.

Packaging : Sustainability : Material Futures

Natural Wine Market:

Fuelled by a rebellious yet responsible spirit, the natural category continues to flourish as a small but significant niche in the wine...

Food & Drink : Wine : Natural

Biodiversity will unlock a bright future for food:

Mike Lee, co-founder of Alpha Food Labs, examines building a sustainable food and drink brand from the soil up.

Food : Sustainability : Retail

How emotion is shaping Asia’s dining spaces:

A new generation of Chinese eateries are using colour, texture, plants and lighting to inspire particular moods among diners.

China : Food : Restaurants

Why the food revolution is not about progress:

S Margot Finn, author of Discriminating Taste: How Class Anxiety Created the American Food Revolution, explains why our modern appetite...

Food : Society : Sustainability

Summer Fancy Food Show 2019:

At the annual food and drink event, experimental flavours, cross-category combinations and better-for-you creations led the specialist...

Fancy Food Show 2019 : Food & Drink : Food

New Wave Aperitifs:

The traditional aperitif is being re-invented, tapping into moderation mindsets and a slower style of drinking infiltrating cocktail...

Drinks : Aperitifs : Alcohol

Meal kits can be a green alternative to groceries:

From slashing waste to sourcing ingredients sustainably, these meal kit companies are repositioning themselves as a solution for...

Food : Drink : Meal Kits

Chocolate Market:

Despite climate change threatening supply chains, the chocolate sector is thriving, with product innovation fuelling regional flavours...

Food : Sustainability : Supply Chains

Bold Baby Food:

To foster a new generation of adventurous eaters, brands are offering flavourful new baby foods with herbs, roots and spices from the...

Food : Youth : Health

Aquaponics is changing the farm-to-table conversation:

Jason Green, CEO of aquaculture pioneer Edenworks, examines how fish waste and plant microbiomes are revolutionising agri-tech produce.

Food : Sustainability : Technology

Next-generation Protein:

Food tech companies are pioneering new plant proteins, which better mimic animal products in taste, texture and nutritional profile.

Food : Technology : Sustainability

Space10 on creating a cookbook with a mission:

Polina Bachlakova, editor of Future Food Today, the first cookbook from Ikea’s research and design lab, envisages a playful and...

Food : Drinks : Sustainability

Gourmet Getaways:

Chefs are venturing into high-end hospitality, opening B&Bs that promise not only Michelin star-worthy food but immersion into their...

Food : Hospitality : Outdoors

China Dairy Market:

Fuelled by the belief that dairy products are a vital component of any healthy diet, Chinese consumers are adding an increasing...

Food : Drink : Health

New Urban Farms:

Agricultural practices are undergoing a seismic shift as farmers and start-ups contend with feeding an ever-growing urban...

Food : Technology : Sustainability

Craft Coffee Market:

The rise in coffee connoisseurship is creating new opportunities in a competitive market, with brands exploring emerging markets, new...

Food And Drink : Coffee : Hospitality

Post-category Spirits:

A wave of new start-up distilleries are creating category-defying spirits that reject the traditional rules and regulations of...

Drinks : Hospitality : Food

Prescription Supermarkets:

Grocery retailers are assuming a new role as dietary advisers, educating consumers and providing personalised health and nutrition...

Retail : Healthcare : Nutrition

Should coffee chains ask teens for ID?:

With a major UK brand refusing to serve coffee to some teens, could the high street welcome a forward-looking café for young people?

Drinks : Youth : Leisure

Climate-positive Foods:

Restaurants and food brands are turning their carbon-offsetting efforts into educational and marketing campaigns that flaunt their...

Food : Uprooted Diets : Sustainability

Should we be sceptical about superfoods?:

Author and professor of nutrition Marion Nestle sheds light on the manipulative marketing techniques that food brands are borrowing from...

Food : Marketing : Health

The ingredients to watch in 2019:

From sustainable sources of protein to up-and-coming nootropics, we highlight five ingredients that are well placed for new product...

Food : Drink : Hospitality

Smart Food Storage:

Intelligent storage solutions and innovations in food safety detection are helping consumers to reduce waste and track food’s edibility...

Food : Technology : Food Safety

Leo Campbell of Modern Baker on debunking carb myths:

The co-founder of the Oxford-based bakery explains how the company is differentiating its healthy carb baking and how consumers can...

Food : Carbs : Modern Baker

Paul Mathew on why cocktails are going hyperlocal:

The co-founder of Blood and Sand explains why its 12-year-old London bar, The Hide, no longer stocks international spirits and how the...

Drink : Alcohol : Cocktails

Indulgence Market: Restaurant Desserts:

Changing consumer palates and a marked decline in the number of pastry chefs are forcing restaurants to rethink dessert, both in terms...

Food : Sugar : Dessert

Uprooted Diets:

Diets are undergoing a seismic shift as threatened supply chains, shortened food miles and a demand for more positive action from brands...

Food : Drinks : Uprooted Diets

Carb Revival:

Restaurants and brands are reframing carbohydrates in a positive light, as new science questions current thinking on bread and pasta.

Food : Educated Eating : Health

Displaced Drinks:

As climate change affects where ingredients are grown and consumers demand more local products, brands are challenging what provenance...

Food : Drinks : Alcohol

Neil Grimmer on how to make personalised nutrition accessible:

The founder of Habit believes brands must not cut costs at the scientific testing stage, but instead should drive down prices through...

Food : Health : Nutrition

Alternative Intoxication:

With alcohol losing favour among consumers, cannabis-infused drinks are set to offer an alternative for those still seeking some form of...

Drink : Cannabis : CBD

The State of Craft Beer:

With craft beer producers in the West struggling in an overly competitive market, innovators are looking to new flavour profiles and...

Drinks : Alcohol : Retail

Evening Waters:

Amid consumers’ rising concern about the effect of alcohol on their health, a series of versatile waters are emerging intended for...

Water : Non-alcoholic : Nightcap

Low-proof Drinkers:

Consumers are eschewing the extremes of binge-drinking and abstinence in favour of a more considered relationship with alcohol.

Hospitality : Drinks : Wellness

What’s next for fermented food and drink?:

With consumer interest in fermented food and drink growing exponentially, we identify five new product opportunities for those looking...

Food And Drink : Hospitality : Health And Wellness

Why kombucha is more than just a functional drink:

Adam Elabd, co-founder of Yesfolk Tonics, discusses repositioning kombucha as a craft beverage and the benefits of barrel ageing.

Food And Drink : Hospitality : Health And Wellness

Alternative Energy Drinks:

Growing concern about the negative health impact of high-sugar and caffeine energy drinks is prompting the development of less harmful...

Food And Drink : Wellness : Retail

Cultivating Flavour:

Traditionally, fruit and vegetables have been cultivated for hardiness, but a number of innovators are choosing to grow them from a...

Food : Flavour : Fruit

Fermented Drinks Market:

The functional fermented drinks market is maturing fast, with innovators emphasising improved health benefits, free-from credentials and...

Drinks : Hospitality : Health And Wellness

Jim Meehan on why moderation is good for the alcohol industry:

The bartender and author discusses the disparity in drinking habits between different US generations, the moral responsibilities of the...

Drinks : Hospitality : Wellness

This West African supergrain could be the next quinoa:

Noah Levine, chief marketing officer at Yolélé Foods, a start-up building a supply chain for the African grain fonio, explains the...

Food : Cuisine : Diets

Bed and Beverages:

A new type of hotel is emerging where alcohol is not confined to the bar, but is at the core of the hospitality experience.

Travel : Hospitality : Drinks

Cognac Market:

Long considered a staid and elitist drink, cognac brands are working to make the spirit more accessible.

Luxury : Drinks : Spirits

Edible Incubators:

The food and drink sector is drawing inspiration from Silicon Valley, with new incubators opening that foster collaboration and...

Food : Drink : Retail

Nicola Temple on changing the narrative around processed food:

The author of Best Before: The Evolution and Future of Processed Food explains why vilifying processed foods could be detrimental to...

Food : Technology : Processed Foods

African cuisine is gaining popularity outside of the continent:

From kitchen pantries to new restaurant formats, African entrepreneurs are bringing the flavours of their homeland to Western consumers.

Food : Flavours : Culinary Diplomacy

The virtual, synthetic cocktails of the future:

Scientific innovation is challenging the manufacturing, consumption and very definition of alcohol.

Drinks : Alcohol : Far Futures

Fresh Frozen:

With the rise of plant-based eating, new brands are rethinking frozen food to appeal to more health-conscious consumers.

Food : Convenience : Packaging

How to make sustainability delicious:

From food education and design to sustainable dining, here are five steps to becoming a responsible food brand.

Food : Drinks : Food And Drink

Connected Kitchens:

Kitchen appliance manufacturers are using voice assistants, recipe integration and computer vision to turn the kitchen into a hub of...

Technology : Food : Cooking

Educated Eating:

Consumers increasingly want to know more about the products they buy, from their provenance to their impact on the planet.

Food : Drink : Sustainability

Future Foodscapes:

Amid growing consumer demand for transparency in food, designers are approaching visual communication in new ways and challenging...

Food And Drink : Packaging : Hospitality

Anne-Laure Le Cunff on making healthy eating engaging:

The founder of artificially intelligent (AI) nutritionist Lysa and former member of Google’s digital health team on creating an engaging...

Health : Wellness : Artifical Intelligence

Mohammed Ashour on the need to scale cricket farming:

The CEO of Aspire Food Group explains why robotics is key to making cricket protein an affordable alternative to meat.

Food : Agriculture : Protein

Young Eaters:

The eating habits of younger generations are being shaped by a greater appreciation of food and by parents who are instilling their...

Food : Generation Z : Baby Food

Tea Market:

The tea market is faring well – but as consumers veer towards coffee, brands will have to reconsider traditional offerings.

Food : Drink : Tea

Global Spirits Market:

The landscape of the global spirits market reveals changing consumer tastes, highlighting the desire for more premium products...

Drinks : Alcohol : Spirits

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A takeaway food container you can eat

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Food & Drink

Need To Know 09 : 06 : 21

In today's news:

Vyrao’s functional fragrances emit high vibrations

A takeaway food container you can eat

Diesel goes back to basics with ‘evergreen’ denim

Stat: Gen Z shop second-hand to be unique

Most Recent

Five future paths for luxury collaborations:

The Gen Z messaging apps of tomorrow:

Digital Afterlife Market:

For brands, Pride must be a long-term strategy:

Destination Retail Redux:

How resell culture will define Gen Z banking:

Unrefined Intimacy:

The future of fragrance is physi-motional:

Next-gen Grocery Market:

Anti-aspirational Beauty:

The future of luxury lies in escapism:

Rail Travel Re-ignited:

New Sportswomen Media:

Criteria Retail:

Fashion Meta-networks:

Next-gen Grocery Market:

Local Food Market: Australia:

Redesigning the retro future of online groceries:

Modern Mezcal:

TikTok Tastes:

Five innovators modernising food and drink:

Inter-Covid Roadmap 2021:

The Urgent Company accelerates sustainability:

Decarbonising Diets Market:

The rise of remedy drinks:

Climate-adaptive Wineries:

The brands rethinking premium drinks packaging:

The new-age vinegars re-inventing acidity:

Noshtalgia: why classic tastes are driving food innovation:

How data is disrupting spirits innovation:

Transforming cult food brands for global audiences:

Total Tastes:

Mid-life Male Drinkers Market:

Champagne Futures Market:

On-demand Farms:

Eco To Go:

Brightseed maps the dark matter of nutrition:

Asian Urban Farming Market:

High-tech Sugars:

How OffLimits is redefining emotional eating:

Augmented Restaurants:

Rebranding Asian food culture:

Pandemic Dining Market:

The imperfect voices of quarantine cooking:

Inside the social media pantries of tomorrow:

The premium spirits defying world borders:

Asian Virtual Kitchens Market:

Virtual Happy Hours:

Webinar: Covid-19 Future Planning:

Covid-19 Contingency Planning:

Healthy kids campaigns:

Media Kitchens:

Discovery Grocers:

Food Waste Innovation:

Social Elixirs:

Food brands get a taste for fashion:

The spaces making zero-waste dining luxurious:

Healthy Snacking Market:

Neo-food photography:

Flexitarian Meats:

Home Eatertainment:

Grown-up Sodas:

Vibrant Veganism:

Diets for an evolving planet:

British Spirits Market:

Discovery Dining:

Algorithms are rewiring our tastebuds:

Bio-bottles:

Natural Wine Market:

Biodiversity will unlock a bright future for food:

How emotion is shaping Asia’s dining spaces:

Why the food revolution is not about progress:

Need To Know
09 : 06 : 21

The virtual, synthetic cocktails of the future: