The Asian food market is expected to expand at a compound annual growth rate (CAGR) of 7.20% between 2024 and 2032, from USD 165.9 billion in 2024 to…
Another significant influence of Millennials and Gen Z on cocktail culture is the growing emphasis on health and wellness.
The United Nations Environment Programme estimates that India wastes 74 million tonnes of food each year, representing a loss of 92,000 crore rupees.
The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience…
The market for sushi restaurants, which was valued at USD 7,562.04 million in 2022, is predicted by research experts to grow at a compound annual…
Indian cuisine, which already has a wealth of vegetarian options, lends itself well to fusion experimentation.
As per the sources, the PE player has 60 days to make a legally binding bid for Theobroma Foods and 30 days to settle the conditions with Bloombay…
The size of the global market for confectionery was estimated at USD 206.97 billion in 2023 and is expected to increase at a compound annual growth…
The global market for sugar-free beverages was valued at US$ 7.9 billion in 2022 and is projected to increase at a compound annual growth rate (CAGR…
They give business owners the freedom to experiment with various tastes, textures, and ingredients while maintaining a recognizable format that…
This exchange of culinary knowledge has transformed food service globally, leading to diverse menus, innovative dishes, and the blending of various…
The visual appeal of an ice cream parlor also contributes to the restaurant’s ambiance. The vibrant colors, whimsical decor, and artistic…
To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting…
Healthy foods like gluten-free diets or vegan food items are delivered by the food delivery services is making it convenient for the consumers to…
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
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