Beyond Meat expands into protein bars, protein powders, and drinks; Daring broadens its offerings to complete meals that can be prepared in one pan. These moves indicate that the category is seeking new growth areas at a time when consumer interest in traditional 'meat mimicking' plant-based products is waning. Protein, fiber, short ingredient lists, and ease of preparation are becoming stronger selling points than vegan identity in plant-based products.
New research shows that consumers using GLP-1 are looking more at protein, fiber, portion size, and ingredient lists than at general health messages like 'GLP-1 friendly.' In a study involving 241 current GLP-1 users in the U.S., 31% of participants reported being more selective while shopping, 39% found protein and fiber information important, and 38% considered clear portion information significant. This shift has tangible implications for restaurants and food brands, affecting everything from product formulation to portioning.
As frozen yogurt transforms into a growing consumer trend, the discourse around protein and probiotics is becoming prominent in the category's marketing. However, the nutritional profile varies significantly based on the recipe, sugar content, portion size, and choice of toppings.
In the 18th century, Piacenza charcuterie products sent to Queen Elisabetta Farnese of Spain were also among the diplomatic gifts of Cardinal Giulio Alberoni.
Two Michelin-starred Amelia has moved to the Hotel María Cristina in San Sebastián but has not turned into the hotel's restaurant. Paulo Airaudo's establishment pays rent for the space, invests in it himself, and maintains operational independence. The model, based on 20 seats, a single tasting menu priced at 383 euros, and an open kitchen, presents a remarkable case study on how price, capacity, tourist demand, and a team structure that can operate independently of the chef are managed together in high gastronomy.
In Abruzzo, the garlic flower stems known as 'zolle', 'tolle', or 'crastarielli', particularly around Valle Peligna and Sulmona, are one of the seasonal products of traditional cuisine. Harvested in May, these stems are used fresh, in a pan, in frittata, transformed into cream, or preserved in olive oil. The product is not only a local flavor from a HORECA perspective; it is a good example of transforming lesser-known agricultural by-products into menu stories and added value.
In the return of the Michelin Guide to Las Vegas after 17 years, José Andrés Group stood out in two different categories. é by José Andrés received one Michelin star, while China Poblano was selected for Bib Gourmand.
Dr. Baking, located in the Chiaia district of Naples, has been operating as a laboratory producing sourdough bread, buns, focaccia, and other baked goods for restaurants and businesses since 2022.
Elio e le Storie Tese's summer tour in 2026, “Tour À La Carte,” allows the audience to create the evening's repertoire by selecting 15 songs before the concert.
Tartufo di Pizzo, born in the 1950s in the town of Pizzo in Calabria, is a local product known for its hand-shaped hazelnut and chocolate gelato, liquid cocoa filling, and dark cocoa coating.
Scottish chef Tyler King has left his position as head chef at the Michelin-starred Edinburgh restaurant Condita to take on the role of head chef at the boutique hotel Knockinaam Lodge in Dumfries & Galloway. King will reshape the seven-course tasting menu at the hotel’s three AA Rosette restaurant and prepare a new three-course lunch menu. This appointment is not just a chef transfer; it exemplifies how fine dining experiences can transition from city restaurants to destination hotels. In King’s new menu approach, local producers from the Galloway area, seasonality, and the hotel’s own grown products will be key. Knockinaam Lodge states that it grows about 70% of the vegetables and herbs it uses on its own production site.
The Turkey Culture Route Festival will be held for the first time in Ordu from August 22 to 30, 2026. The nine-day program includes concerts, exhibitions, discussions, and workshops, along with gastronomic experiences. While chef meetings, cooking competitions, and local product promotions are particularly highlighted in Ordu's 2026 tourism plan, the Altınordu Municipality states that the taste spots during the festival will consist of restaurants, gastronomy centers, and representatives of local cuisine. The main economic question is whether the festival visitor will leave the event area and head to the HORECA businesses and local product sales in the city.
During the gastronomy program of the Malatya Culture Road Festival, held from August 8 to 16, 2026, chefs, gastronomy writers, and industry representatives visited local businesses in the city; 31 addresses were highlighted as part of TGA's Culinary Spot approach. Dishes such as cherry leaf sarma, paper kebab, geleli kebab, and Arapgir dolması became the centerpiece of the festival's gastronomic showcase. The real business opportunity lies in the regular visitor traffic to these addresses after the festival, local supply, and the potential to turn into a destination brand.
Eduard Xatruch, one of the founding chefs of Disfrutar, which was named the best restaurant in the world by The World’s 50 Best Restaurants in 2024 and currently holds three Michelin stars, has joined the speakers of Gastromasa Istanbul 2026. The event, to be held on November 26–27 at the Haliç Congress Center, will be conducted under the theme of "Culture and Interaction." What makes Xatruch's participation valuable is not only Disfrutar's awards but also his transformation of the research culture carried over from ElBulli into a systematic creative production model alongside Oriol Castro and Mateu Casañas.
One of Italy's innovative chefs, Moreno Cedroni, is coming to Istanbul as part of Gastromasa 2026. The two Michelin-starred chef's approach, which combines seafood, tradition, and technical research, will be one of the highlights of the event.
Breed, region of raising, feeding method, and dry-age duration… Information about the origin of meat is becoming increasingly visible on steakhouse menus. This approach affects restaurant operations from premium pricing to purchasing processes.
Upperist on the rooftop of The Marmara Taksim has added food service alongside its bar and event operations. The new menu features appetizers by Okra’s chef Mert Yalçıner and Napoli-style pizzas from Spelta.
The new restaurant openings in Los Angeles in the summer of 2026 reflect not just a single culinary trend, but the convergence of different growth models in the same market. From new branches of established brands to street businesses transitioning to permanent locations, hybrid concepts that extend beyond restaurant-cafe, and international groups investing in the U.S., the new openings provide striking examples for restaurant entrepreneurs regarding scaling, location, and concept development.
Atölye, located within The Ritz-Carlton, Istanbul, has added cold soup, artichoke, hıngel, and new dessert interpretations to its menu for the summer season. This change provides a contemporary example of how seasonal menu management in hotel restaurants can integrate product, operations, and brand identity.
Michelin-starred chef Endo Kazutoshi is preparing for a new phase in his culinary career following the fire in London. The boutique omakase restaurant named ENDO, opening in Chelsea, along with Moga Bar located on the upper floor, presents not just a new restaurant investment but also a strong example of how the experience-focused fine dining concept has evolved.
Michelin-starred Spanish chef Paco Roncero will present special gastronomic experiences at Ruins Luxury Resort Bodrum from August 7 to 9 in collaboration with Sözen Hospitality and Gastromasa. The event brings to the forefront the contribution of international chef collaborations to Turkey's gastronomy tourism.
Kismet, which has opened in London’s gastronomic hub Borough Market, brings the Istanbul tavern culture and Northern Cyprus cuisine to the British culinary scene through a guest restaurant concept.