How Ozzi’s Crave Crusher Positions Itself in the Global GLP-1 Boom
A plant-based functional beverage designed to help consumers manage evening cravings that’s pitted to be a natural alternative to Ozempic and similar drugs.
From Workout Staple to Wellness Essential: Creatine’s Rise in Functional Nutrition
Backed by science and boosted by innovation, creatine is breaking out of the gym and powering the next wave of wellness.
Source Seafood Sustainably: FYN Restaurant
Situated in the heart of cape town, south africa, FYN won the sustainable restaurant award at the world’s 50 best restaurants 2023 and was the first business on the entire continent to be certified with the Food Made Good Standard, earning a three-star rating in their first assessment.
Aramark Healthcare+ partners with RoboEatz to bring robotic kitchen to hospitals
The foodservice provider, along with ABB Robotics and WellSpan Health, has invested in the technology company to bring its Autonomous Robotic Kitchen (ARK) to healthcare settings. ARK provides hospital staff with around the clock access to food.
Source Seafood Sustainably: Caruso’s at Rosewood Miramar Beach
Caruso’s is an oceanfront restaurant at Rosewood Miramar Beach, California, and was awarded a three-star rating in their first-ever Food Made Good Standard in 2024. With an incredibly high score in the source seafood sustainably section of the assessment, we asked chef partner Massimo Falsini to share how they navigate the often-murky waters of sourcing seafood.
4 menu trends spotted at the University of Michigan FSD Chefs Immersion
During the culinary exchange portion of the event, the chefs got creative in the kitchen and prepared a handful of recipes, including dessert sushi, Maccaroni and Cheese Waffles and Cubano sandwiches.
Beyond the big name: Why the new celebrity chef partnerships run deeper
The best collabs happen when the celeb chef acts more like an artist-in-residence than a star who’s just popping in for a quick pop-up.
Nostalgia and bold flavors are shaping snacking behaviors
RaceTrac’s Anna Kjerrumgaard reveals at the 2025 NACS Show that hot and spicy flavors, unique combinations like buffalo ranch and dill, and nostalgic 1990s-inspired snacks are dominating convenience retail
How to fire up a sluggish convenience-store coffee program
Retailers from Casey’s, Kwik Trip, OXXO talk java at NACS Show in Chicago
Chef at America’s first carbon-positive hotel in Denver shares sustainability initiatives
Executive chef Ian Wortham discusses composting and regenerative farming partnerships at Populus Denver