News•Mar 5, 2026
7 Incredible White Wines From Burgundy to Drink Now
The article spotlights seven standout white Burgundy wines, ranging from entry‑level Montagny Premier Cru to elite Grand Cru offerings, each praised for mineral‑driven aromatics, bright acidity, and nuanced oak integration. Prices span $46 to $210, reflecting the region’s tiered appellation system—from village to Premier and Grand Cru designations. The pieces highlight multi‑generational family domaines such as Boillot, Sauzet, Faiveley, and Louis Latour, underscoring their commitment to terroir and, increasingly, sustainable viticulture. Together, these selections illustrate why Burgundy remains the benchmark for premium Chardonnay worldwide.
By Robb Report – Food & Drink
News•Mar 5, 2026
Fiber Trending Forward
The food‑and‑beverage sector is accelerating its focus on fiber as a growth catalyst, with major players launching or expanding high‑fiber product lines. Mondelez is eyeing the snack‑bar category as a new platform for fiber‑rich offerings, while Throne Sport Coffee secured...
By Food Business News
News•Mar 5, 2026
Brownies, Made Better
The article outlines a minimalist recipe for brownies that prioritizes texture, flavor depth, and structural precision. It recommends five deliberate changes: swapping water for coffee, whisking eggs and sugar before other ingredients, using chopped chocolate chunks, upgrading to premium vanilla,...
By Salon – Food
News•Mar 5, 2026
This Is The Turkey Chili Everyone Is Asking Me For
Carolynn Carreño shares a turkey chili recipe that transforms lean ground turkey into a rich, beef‑like stew by using duck fat, caramelized tomato paste, and tomatillo salsa. The method emphasizes heavy vegetable reduction, extensive spice blooming, and a generous bean...
By Los Angeles Times – Food
News•Mar 5, 2026
The Chef With Two Michelin Stars But No Wikipedia Page
Chef Gabriel Kreuther, a two‑Michelin‑star veteran, opened Saverne, a 145‑seat modern brasserie in Hudson Yards, marking his first new restaurant in eleven years. The venue showcases open‑fire cooking and Alsatian‑inspired dishes that echo his childhood in the French region. Kreuther’s...
By Grub Street (New York Magazine)
News•Mar 5, 2026
Stricter Certification Aims to Bring Higher Quality to Extra Virgin Olive Oils
The North American Olive Oil Certification (NAOOA) is tightening its standards, lowering the free fatty acid limit for extra virgin olive oil from 0.8% to 0.5% and shortening the best‑if‑used‑by date to 18 months. The program, which already carries the...
By Food Navigator USA
News•Mar 5, 2026
HeyNu Launches Flagship Protein Bars
HeyNu, a nutrition‑focused startup, has unveiled its flagship line of protein bars aimed at health‑conscious consumers. The bars deliver 20 grams of protein per serving, use plant‑based, sustainably sourced ingredients, and debut in three flavors across nationwide retail channels. The launch...
By Food Business News
News•Mar 5, 2026
Regenerative Agriculture Benefits Crops and Biodiversity
Regenerative agriculture is gaining traction as a climate‑friendly farming model that simultaneously boosts crop yields and restores biodiversity. Farmers adopting cover crops, reduced tillage, and diversified rotations report higher soil organic matter and resilience to extreme weather. Recent field trials...
By Food Business News
News•Mar 5, 2026
New Leadership Structure Set for Ferrero Group
Ferrero Group unveiled a revamped leadership structure aimed at accelerating global growth and innovation. Giovanni Ferrero will remain Executive Chairman while a newly created Chief Operating Officer role will be filled by longtime executive Pietro Ferrero. The reorganization consolidates the...
By Food Business News
News•Mar 5, 2026
Pan Dulce Is a Sweet Morning Treat and a Symbol of Latino Culture
A masterclass in San Antonio taught home and professional bakers how to make pan dulce, the iconic Mexican sweet bread, while sharing personal stories of cultural heritage. Led by Los Angeles chef Alex Pena, participants crafted conchas, nubes, and other varieties, emphasizing...
By NPR – Food
News•Mar 5, 2026
Rachel Roddy’s Recipe for Apple, Honey and Poppy Seed Cake | A Kitchen in Rome
Rachel Roddy shares a one‑bowl apple, honey and poppy‑seed cake that blends Polish miodo wnik with Italy’s tortino di mele e papavero. The recipe relies on honey’s humectant properties and natural fructose to keep the crumb moist and enhance caramelisation. Roddy...
By The Guardian – Food
News•Mar 5, 2026
Bill Gates Awards $7M Grant to Belgian Startup Using AI to Develop Climate-Resilient Crops
Belgian agtech startup Rainbow Crops received a $7 million grant from the Bill & Melinda Gates Foundation to scale its AI‑powered Trait Foundry platform. The technology combines multiplex genome editing, precision breeding and high‑throughput phenotyping to develop climate‑resilient varieties of corn,...
By Green Queen
News•Mar 5, 2026
Ursula’s Paddington Announces Closure in Late May
Chef‑owner Phil Wood announced that Ursula’s Paddington will close on Saturday 23 May as its lease expires. The colourful venue opened in 2021, blending Australian flair with European bistro style. Wood cited the growing difficulty of running a small independent restaurant...
By Hospitality Magazine (Australia)
News•Mar 5, 2026
Mezcla Raises the Plant-Based Protein Bar with $9.5M in Series B Funding
New York‑based Mezcla closed a $9.5 million Series B round led by Bluestein Ventures to accelerate product development and broaden distribution. The funding brings total capital to $16.5 million and follows a 128 % compound annual growth rate since 2022. Mezcla’s plant‑based bars, built...
By Green Queen
News•Mar 4, 2026
Arthur Team to Close Current Iteration After Seven Years Operating
Sydney’s Arthur restaurant announced it will close its current seven‑year iteration on 31 May, with a new restaurant and bar under the same name slated to open in July. The venue has built a reputation for a 100 % Australian set‑menu,...
By Hospitality Magazine (Australia)
News•Mar 4, 2026
Woodford Reserve Just Unveiled Its Annual Kentucky Derby Bottle
Woodford Reserve has unveiled its 2026 Kentucky Derby bottle, featuring a new label designed by artist Anna Murphy titled “Dress to Impress, 152.” The limited‑edition bourbon, identical to the standard Woodford Reserve expression, will retail for $50 and hits shelves nationwide...
By Robb Report – Food & Drink
News•Mar 4, 2026
Are Your Cost-Cutting Initiatives Actually Saving You Money?
Food manufacturers are feeling a sharp cost squeeze, with 78% reporting a 13% average rise in per‑product expenses. Common cost‑cutting tactics—deferring maintenance, slashing training budgets, and postponing visibility investments—often generate hidden expenses that outweigh the intended savings. The article argues...
By Food Industry Executive
News•Mar 4, 2026
A Vital Neighborhood Coffee Pop-Up Opens a Bricks-and-Mortar in Altadena
Bevel Coffee, a former pop‑up, opened its first permanent 600‑sq‑ft storefront on Allen Avenue in Altadena. Owner Kevin Mejia serves a Honduran‑Ethiopian espresso blend roasted in his garage, alongside matcha lattes, loose‑leaf teas, and pastries from Bakers Kneaded. The opening...
By Los Angeles Times – Food
News•Mar 4, 2026
Amazon’s Disruption of Walmart Is a Slow Work in Progress
Amazon is rolling out a new supercenter model that doubles as a fulfillment hub, with the first site slated for Orland Park, Illinois in 2027. The hybrid design dedicates roughly half the space to warehousing and the rest to a traditional...
By Food Navigator USA
News•Mar 4, 2026
Farm Bill Markup Sparks Debate over Nutrition and Rural Policy
The 2026 Farm Bill preserves existing nutrition programs such as SNAP, TEFAP and the Gus Schumacher Nutrition Incentive Program, extending them through FY2031 without additional funding. Democrats and health‑focused NGOs argue the bill fails to address hunger, restore cuts, or...
By Food Navigator USA
News•Mar 4, 2026
Golden Steer’s Mob Mentality
Golden Steer, a storied Las Vegas steakhouse operating for 68 years, has opened a flagship location in Manhattan. The restaurant recreates its neon‑lit, mob‑era ambience with slot‑machine décor, a “Mob Room,” and the city’s “largest baked potato.” Its menu sticks to classic...
By Grub Street (New York Magazine)
News•Mar 4, 2026
Adejoké Bakare Hosts a West African Feast at Home
Adejoké Bakare invited friends to a West African feast, featuring five signature dishes curated by Chishuru’s head chef. The menu ranged from classic steamed bean cakes to a Senegalese twist on pain perdu, each presented with detailed home‑cooking instructions. Bakare’s...
By Financial Times – Food & Drink
News•Mar 3, 2026
How Cachasol Built A Hospitality-First Tequila Brand
James “Monty” Montero launched Cachasol, a tequila brand built around a six‑acre agave farm and on‑site distillery in Sayulita, Mexico. The venture replaces traditional shelf‑first distribution with immersive tours, cooking classes, and a farm‑to‑table bar that serve as the primary...
By Forbes – Food & Drink
News•Mar 3, 2026
Heaven Hill Just Released the Oldest Edition of Its Unicorn Heritage Collection Whiskey
Heaven Hill has unveiled the 22‑year‑old straight bourbon from its Heritage Collection, the oldest release in the series to date. The expression blends 270 barrels distilled in 2003, bottled at barrel proof (64.6% ABV) without chill filtration, and carries a...
By Robb Report – Food & Drink
News•Mar 3, 2026
Field to Film Festival Amplifies Indigenous and Rural Youth Voices
The 4th Annual Youth Storytellers Field to Film Festival, part of Groundswell International’s Youth Storyteller Program, invites Indigenous and rural youth to document agroecological transformations in their communities. Running through March 12, the 2026 edition places a special emphasis on...
By Food Tank
News•Mar 3, 2026
Celebrate Mother’s Day in Style at Langan’s Brasserie
Langan’s Brasserie is hosting a Mother’s Day Sunday feast in Mayfair, pairing seasonal British‑European dishes with a collaboration with Narciso Rodriguez. Each mother receives a Pure Musc Blanc fragrance gift, and guests can order a limited‑edition Pure Musc cocktail inspired by...
By The Luxury Report
![[Business Case Builder] The High Cost of Doing Nothing](/cdn-cgi/image/width=1200,quality=75,format=auto,fit=cover/https://hixhlmpcokxhartfkpyi.supabase.co/storage/v1/object/public/images/thumbnails/ccbcb1a37a7fb9c5f2302325e578e67d.webp)
News•Mar 3, 2026
[Business Case Builder] The High Cost of Doing Nothing
Food manufacturers facing the FSMA 204 deadline are urged to modernize legacy ERP systems, which silently generate costs in inventory waste, recall exposure, compliance labor, manual workarounds, and slow financial closes. QAD’s sponsored Business Case Builder provides fill‑in worksheets, KPI‑to‑dollar translation,...
By Food Industry Executive
News•Mar 3, 2026
One Nation Under Ranch—Why America’s Favorite Condiment Keeps Climbing
Ranch dressing, America’s top‑selling condiment since 1992, has entered a phase of unprecedented cultural saturation, exemplified by a $3.10 ranch‑dressing milkshake at Great Wolf Lodge. Google Trends data show a sharp rise in interest beginning in 2011 that never receded...
By Forbes – Food & Drink
News•Mar 3, 2026
Champagne-Forward French Brasserie Returns to The Rocks
French brasserie Ananas is set to reopen on 6 May in The Rocks, occupying a smaller, heritage‑rich space adjacent to Hunter St. Hospitality’s Sahtein. The venue, which originally operated from 2012‑2016, will seat 100 diners with a private room for...
By Hospitality Magazine (Australia)
News•Mar 2, 2026
These New Rare Agave Spirits Double as Elegant Sculptures
Singular Archive, founded by veteran spirit maker Vicente Cisneros, launches a limited‑edition line of agave‑based liquids housed in handcrafted metal and crystal sculptures. The spirits are deliberately left unclassified by Mexican authorities, allowing the use of rare agave varietals such...
By Robb Report – Food & Drink
![[Webinar] Firefighting Vs. Foresight: AI and the Industry 5.0 Shift in Food & Beverage](/cdn-cgi/image/width=1200,quality=75,format=auto,fit=cover/https://hixhlmpcokxhartfkpyi.supabase.co/storage/v1/object/public/images/thumbnails/4ba93ef6d39045f1f7ffad09eece49a5.webp)
News•Mar 2, 2026
[Webinar] Firefighting Vs. Foresight: AI and the Industry 5.0 Shift in Food & Beverage
Frost & Sullivan and Aptean are hosting a webinar on March 26, 2026 to discuss the Industry 5.0 shift in food and beverage. The session highlights how AI‑embedded, unified platforms can replace fragmented, reactive processes across production, quality, supply chain, and finance. Speakers will illustrate...
By Food Industry Executive
News•Mar 2, 2026
‘Unearthing the Future’ Unpacks the Food and Farming Systems Impacting Human Health
The Lexicon of Food and BBC StoryWorks have launched a six‑episode digital film series called “Unearthing the Future,” which examines how language influences food and agriculture systems. The episodes spotlight topics such as land access, alternative proteins, and school lunches,...
By Food Tank
News•Mar 2, 2026
How Michelob Ultra Zero Became The Best Selling Non-Alcoholic Beer In America
Michelob ULTRA Zero, launched by Anheuser‑Busch in January 2025, became the United States' best‑selling non‑alcoholic beer within a year, according to Circana data for the 52 weeks ending January 25 2026. The product rides on the Ultra brand’s active‑lifestyle positioning and benefitted from...
By Forbes – Food & Drink
News•Mar 2, 2026
Now on Resy: Baro, Fat Rabbit, Lowerline, and More Local Favorites
Resy has added 29 new restaurants to its New York City roster, spanning neighborhoods from Prospect Heights to the Upper East Side. The lineup includes everything from New Orleans‑style barbecue at Lowerline to high‑end omakase at Coral Omakase and casual...
By Resy Blog
News•Mar 2, 2026
My Top Five Thai Restaurants in London, by Chef Kim Ratcharoen
Chef Kim Ratcharoen curates his personal list of the five best Thai restaurants in London, blending traditional flavors with contemporary twists. The guide spotlights venues ranging from modest street‑food‑style eateries to upscale dining rooms, each praised for authenticity, ingredient quality,...
By Financial Times – Food & Drink
News•Mar 1, 2026
Food Tank’s Weekly News Roundup: The Next Farm Bill, Producers Stand Their Ground, and the Latest Progress on Deforestation
The House Agriculture Committee is set to markup a farm bill draft that critics say neglects SNAP cuts and fails to protect rural seniors, prompting over 100 hunger groups to lobby for the Delivering for Rural Seniors Act. At the...
By Food Tank
News•Feb 28, 2026
Musafir, Kyiv: It Takes Guts and Good Generators to Run a Buzzy Restaurant in Wartime Ukraine — Review
Musafir, a high‑end restaurant in Kyiv’s Podil district, has stayed open despite Russia’s invasion, relying on diesel generators and a resilient staff. The venue blends Middle‑Eastern flavors with Ukrainian ingredients, drawing locals and expatriates seeking a sense of normalcy. Owner‑chef...
By Financial Times – Food & Drink
News•Feb 27, 2026
Astoria’s FisherPoets Give Testimony to Transition
The 29th FisherPoets Gathering in Astoria, Oregon, brings commercial fishers, artists, and policymakers together to share poetry, essays, and songs about a shifting seafood industry. Founded by salmon fisherman Jon Broderick in 1998, the event has grown from a single...
By Food Tank
News•Feb 27, 2026
EVU Outlines Path for Protein Diversification in 2028–2034 CAP Proposals
The European Vegetarian Union (EVU) released an analysis of the European Commission’s 2028‑2034 Common Agricultural Policy (CAP) proposals, highlighting opportunities to boost agricultural diversification and plant‑based protein crops. The paper flags eight promising measures and six areas of concern, recommending...
By Vegconomist
News•Feb 27, 2026
At L.A. County's Largest Black-Owned Farm, Healing Grows From the Ground Up
Bloom Ranch, a 250‑acre property in Acton, became Los Angeles County’s largest Black‑owned farm when podiatric surgeon Dr. Bill Releford bought it in 2023. The pesticide‑free operation grows collards, kale, peaches and a variety of herbs, while offering guided tours,...
By Los Angeles Times – Food
News•Feb 27, 2026
Ingredion Launches New Pea Protein Solution
Ingredion has introduced VITESSENCE® Pea 100 HD, a pea‑protein ingredient engineered for cold‑pressed nutrition bars. The formulation tackles common texture problems by keeping bars soft over shelf life while eliminating gritty and chalky sensations. Sensory tests show a clean break...
By Vegconomist
News•Feb 27, 2026
Collective Action Confronts Food System Inequities in Connecticut
Azeem Zakir Kareem, former hip‑hop artist, co‑founded the Samad Gardens Initiative in Bloomfield, Connecticut, to train urban residents as regenerative farmers. The pandemic exposed food deserts, prompting him to launch the Liberated Land Cooperative, Connecticut’s first statewide Community Supported Agriculture...
By Food Tank
News•Feb 27, 2026
How A $200 Million Pea Protein Business Is Fueling The Ozempic Generation
Puris Proteins, a family‑run AgTech firm based in Minneapolis, has become the United States’ largest pea protein producer with roughly $200 million in annual revenue. The company supplies seeds to farmers across 20 states and provides pea protein ingredients to about...
By Forbes – Food & Drink
News•Feb 26, 2026
New York Gets Its First Taste of Tokyo Pizza
Tokyo’s Seirinkan pizza, led by master chef Susumu Kakinuma, launched a limited‑time pop‑up at Tao Group’s Sake No Hana in Manhattan’s Lower East Side. The menu offered three handcrafted pies—margherita, marinara and a white with wasabi—priced at $45 each, and...
By Grub Street (New York Magazine)
News•Feb 26, 2026
Ancient Crunch Makes Health, Taste And Beauty The New Snack Standard As It Expands Its Tallow-Fried Masa Chips In Retail
Ancient Crunch, a snack brand focused on pre‑industrial processing, is scaling its tallow‑fried masa tortilla chips from online‑only to roughly 2,000 retail doors, including Sprouts and an upcoming rollout at Whole Foods. The company’s chips use nixtamalized organic corn and...
By Forbes – Food & Drink
News•Feb 26, 2026
What to Cook when You Don’t Feel Like Chopping an Onion
The article explores the growing "lazy cooking" trend, highlighting how home cooks can skip onions without sacrificing flavor. Chef Stephen Chavez outlines five onion‑free dishes—scrambled eggs, cacio e pepe, pesto pasta, chicken piccata, and breaded chicken cutlet—and recommends flavor‑boosting substitutes...
By Salon – Food
News•Feb 26, 2026
Costco’s Rotisserie Chicken Is Caught in a Legal Broiler
Costco’s Kirkland Signature rotisserie chicken, long‑priced at $4.99, is now the subject of two class‑action lawsuits. The first, filed in California, alleges the chicken contains sodium phosphate and carrageenan despite marketing it as preservative‑free. The second, filed in Washington, claims...
By Salon – Food
News•Feb 26, 2026
Landmark Vote Positions Helsinki as a Plant-Based Policy Frontrunner
Helsinki City Council approved a landmark initiative to cut the city’s meat and dairy procurement by 50 % by 2030, replacing them with plant‑based meals in schools, daycares, hospitals and other municipal venues. The motion passed 57‑23 with broad cross‑party support...
By Vegconomist
News•Feb 26, 2026
Beyond Meat Expands New Line of Protein Drinks with Four Additional Flavors
Beyond Meat announced four new flavors for its Beyond Immerse sparkling protein drink—Cherry Berry, Strawberry Lemonade, Piña Colada, and Cucumber Grapefruit. The beverages, available in 10‑gram and 20‑gram protein versions, also deliver 7 grams of fiber, antioxidants and electrolytes. Launches are limited‑time and...
By Vegconomist
News•Feb 26, 2026
New Research Project at TU Berlin Develops Standardization for Plant Protein Functionality
A three‑year research initiative led by Prof. Dr. Stephan Drusch at TU Berlin, in partnership with the University of Hohenheim, is developing standardized methods to quantify the techno‑functional properties of plant proteins such as solubility, emulsification, gelation and foaming. The...
By Vegconomist