The incidence of foodborne illnesses from cross-contamination in home kitchens is seldom as widely reported as similar occurrences in restaurants. This explains why the 2024 FoodNet data suggests that a whopping 58% of all foodborne illnesses are from foods eaten outside the home. However, a considerable amount of the foodborne diseases also occur in the…
Headlines keep warning about the villainy of ultra-processed foods (UPFs), but you’ll find them stacked high on store shelves. If people are not buying food in this niche, stores are unlikely to stock it. The logic that people are unaware of the dangers of UPFs is out of the question. For one, it is one…
Experts are starting to consider plant-based seafood as an emergency option with prevailing realities. The future of seafood is looking bleak as global demand keeps rising. In contrast, the oceans are experiencing ecological pressures, causing them to yield less food. Consequently, plant-based seafood alternatives are springing up to fill in for the shortfall in the…
You have probably dined at a restaurant with AI-generated menus without even realising it. If your favorite restaurant changes its menu automatically using factors like demand, weather and customer behavior, you’ve had a firsthand encounter with smart menus. The hospitality industry caught the automation bug during the 2024-2025 AI-powered menu engineering boom. During this timeframe,…
The global impact of the West African cuisine history is underrated. A great deal is often said about how the global West influenced African culture through colonization, culinary trade routes, and other means of contact. However, the reciprocal impact of the global food history Africa on diasporans and their Western communities is often underplayed. The…
