Packed with protein and brimming with creative potential, meat and poultry are enjoying a surge in popularity among both chefs and diners. Four regional experts chew over the latest industry trends, from sourcing locally and ethically to getting clever with off-cuts.

In what is undoubtedly good news for the global F&B sector, eating out continues to rank among the most popular pastimes worldwide, with today’s diners keen to try new culinary creations and also return to their favorite venues. Against this dynamic backdrop, we’ve compiled a list of 110+ concepts to watch across the globe, beginning with the brands causing a buzz in the MENA region and followed by others definitely worth keeping an eye on in Europe, Asia and America.

The term ‘healthy snacking’ has garnered more attention lately on the back of hectic lifestyles, coupled with surging health consciousness. Nandini Roy Choudhury from Future Market Insights explores trends shaping the peanut butter market.

The term ‘healthy snacking’ has garnered more attention lately on the back of hectic lifestyles, coupled with surging health consciousness. Nandini Roy Choudhury from Future Market Insights explores trends shaping the peanut butter market.

In the competitive world of hospitality, two critical elements determine a hotel's success: being discovered during a search and being chosen for booking. Riky Bains, strategist at Brash, outlines the crucial factors.

Arak is rapidly becoming the preferred spirit in bars in Lebanon and abroad. Salim Heleiwa, general manager of The Malt Gallery, explains why this popular drink is facing numerous challenges and what needs to be done to support its growth.

Integrating functional foods can enhance guest health and wellness, shaping a new approach to nutrition within the F&B sector, as Mira El Ghaziri, managing director of HealthyPath, explains.