Recently, the F&B industry has seen an uptick in hybrid plant-based products, which blend standard meat and dairy with meatless and dairy-free versions. But will consumers embrace them?
Once rooted in Filipino comfort food, ube is now infusing menus and retail shelves with color and cultural depth. F&B leaders are embracing it as both a flavor trend and storytelling vehicle.
At the 2025 National Restaurant Association Show, plant-based innovation moved beyond burgers and nuggets. Mushrooms, mycelium, and globally inspired bites took center stage, offering foodservice operators bold, flexitarian-friendly options.
Amazon is reportedly developing humanoid robots to streamline delivery operations, testing them in a “humanoid park” obstacle course. Experts remain skeptical, citing previous automation failures and questioning whether the hype will ever translate into real-world efficiency.
