Precision Fermentation: The Future of Dairy is Here
World-changing technology is being adapted to recreate dairy’s taste, texture and use without the involvement of a cow.
Chocolate, Cravings, and Copycats — How Dubai’s Viral FIX Dessert Chocolatier Took Over TikTok and Beyond
Sarah Hamouda’s “Can’t Get Knafeh of It” bar has become a sensation, blending Middle Eastern flavours with modern innovation to inspire a global TikTok-fuelled dessert craze.
Pour with Purpose — Boatyard Distillery’s Eco-Refill Pouches Reduce Waste With No Flavour Compromise
The Northern Ireland distillery, renowned for its organic, handcrafted gin, is further reducing its carbon footprint with innovative Eco-Refill Pouches and other sustainable practices.
The Rise of Hyper-Seasonal Restaurants
What defines a ‘hyper-seasonal restaurant’ and how do they differ from a regular restaurant serving a seasonal menu — we look to Foraged. in Baltimore, Maryland and EDIT in Hackney, London for answers.
Sustainable efforts bear fruit for Cambodian distiller Seekers Spirits
A liqueur made from these discarded cashew apples helps address national waste concerns and provides an additional revenue stream for local farmers.
From Tonic Water To Turmeric — Aya’s CEO Kevin Law-Smith’s Latest Launch Is A Result Of His Personal Wellness Journey
The founder of East Imperial tonic waters launches a range of turmeric-based health drinks.
Is ColdSnap’s Frozen Treat-Making Machine a Game-Changer?
ColdSnap’s pod-based frozen confection dispenser allows businesses to avoid both the burden of cleaning and the costly “cold chain”.
Goa’s Bawri Restaurant Boasts a Gas-Free Kitchen Where Heritage Recipes Are Cooked Over Open Flame
Chef Amninder Sandhu’s culinary philosophy can be captured in three words — fire, flavour, and family traditions.
Finding The Balance Between Sustainability And Profit At Hong Kong’s The Upper House
At this luxurious 117-room, award-winning city hotel, sustainable practices are seamlessly incorporated into their day-to-day workings, benefiting their bottom line.
E-Magazine Issue #8
This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe.
