Behind the trends

Join us as we investigate the hottest trends in the food world and explain why and how they hit mainstream success.

Edible seaweed in a bowlBehind the trend April 2017: Seaweed

This month we take a look at edible seaweed, charting its recent success and how it gained 'superfood' status.


Behind the trend craft beerBehind the trend March 2017: Craft beer

We chart the rise of craft beer from its US origins to global phenomenon status.



Grilled cheeseBehind the trend February 2017: Grilled cheese

We look at how this all-American classic melted the hearts and minds of the UK food scene.



Behind the trend KimchiBehind the trend January 2017: Kimchi

We chart the global success of the classic Korean side dish. 



Prosecco Behind the trend December 2016: Prosecco

The phenomenal rise of Prosecco has meant it's now the nation's favourite fizz. Get the lowdown on how it made such a splash. 


MatchaBehind the trend October 2016: Matcha

Discover how the Japanese green tea powder made waves on the health scene the world over... 



Cold brew coffeeBehind the trend September 2016: Cold brew coffee

We take a look at the latest movement in the ever-evolving coffee world - cold brew.



Hybrid bakesBehind the trend August 2016: Hybrid bakes

From Cronuts and crookies to doughsants and duffins, we explore the eccentric world of the crossbreed bake.



ShakshukaBehind the trend July 2016: Shakshuka

Discover the journey of spicy brunch dish shakshuka from the streets of the Middle East to British breakfast tables... the trend June 2016: Cereal milk

Read about how cereal-infused milk became the only dessert ingredient worth working with thanks to maverick thinking by New York bakery, Momofuku Milk Bar.



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