E-Magazine #15 – Read Exclusive Hospitality Food and Beverage Industry Global News & Trends on Saladplate!
Issue 15 opens 2026 with a focus on where cultural heritage, sustainability and innovation converge to shape the future of food and hospitality. From Onjium, where Korea’s rich fermentation heritage is refined with precision and contemporary flair, to the design-led sustainability of Desa Potato Head and climate-neutral salt production by Saltverk, alongside the rise of blended proteins and socially responsible pioneers like The Cambridge Public House, this edition reflects an industry evolving with intention and impact.
E-Magazine Issue #14
This issue celebrates the remarkable strides in sustainability, wellness, inclusivity, and innovation that are shaping the modern food, beverage, and hospitality landscape.
E-Magazine Issue #11 – EYSY
This issue explores global food innovation across multiple dimensions: sustainability pioneers transforming waste into commercial opportunities, future-focused developments like lab-grown chocolate, and market intelligence on Saudi Arabia’s F&B trends.
E-Magazine Issue #10 – DM
This issue of the magazine explores the dynamic beverages category, featuring innovations in non-alcoholic and low-alcohol drinks, Asian wines and spirits, healthy colas, and coffee culture.
E-Magazine Issue #9 – DM
This issue of the magazine focuses on sustainability, innovation, ingenuity, and trends that have taken the world by a storm! From a Cambodian distillery making liqueur from discarded cashew apples, Dubai’s viral dessert fix, to a gin distillery in Northern Ireland using eco-refill pouches to reduce waste without compromising on flavour, tonic water from turmeric to a world-changing technology using microorganisms to create the taste of dairy.
E-Magazine Issue #1 – DM
Presenting our first issue of Saladplate E-Magazine: Hospitality, Food, and Beverage. This edition is packed with diverse articles, including insights into F&B Consumer Trends, innovative Food & Hospitality Tech, sustainability initiatives and the ever-evolving world of the Hospitality & Food Service and Beverage industry. Read our E-Magazine to explore the modern culinary and hospitality landscape in unique and compelling ways.
E-Magazine Issue #2 – DM
The second issue of the magazine covers unique stories of where the East meets the West, either through gastronomy or caseiculture. From cheese made in Thailand finding its place on Michelin-starred menus, to highlighting Vietnamese produce by a globe-trotting Australian chef. This issue of the magazine focuses on all things culinary excellence is about.
E-Magazine Issue #3 – DM
The third issue of the magazine features a cover story that dives into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure at the famous Singapore-based Burnt Ends – a one Michelin-star restaurant since 2018, #65 on the 2023 World’s 50 Best Restaurants List and #24 on the 2023 Asia’s 50 Best Restaurants List.
E-Magazine Issue #4 – DM
This issue of the magazine includes a story on the transformation of a traditional Indian dessert ‘Mithai’ and presenting Bombay’s sweet shops to a global audience. We take a closer look at how restaurants are introducing new sustainability measures, and how an artisanal gin is placing Shanghai on the global craft spirits map.
E-Magazine Issue #5 – DM
This issue features acclaimed chefs and LGBTQ+ advocates who have transformed the landscape of inclusive gastronomy, sustainable neo-Indian cuisine in Thailand, women in the F&B revolutionizing the dining landscape in the Middle East, celebrating Asia’s best female chef of 2022, Malaysia’s mixologist and sustainability champion, an all-women-run-bar in Saigon dedicated to showcasing the finest female bartending talent in the region, and Singapore’s longstanding restaurant group nurturing inclusivity in the workplace.