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powered by Daniel Levine and The Avant-Guide Institute
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Added 10 June, 2013
The popsicles popping up on restaurant menus this summer are artisanal pops handcrafted by chefs with a passion for fresh, seasonal ingredients and a desire to serve up a little nostalgia. At Nightingale 9, a Vietnamese street-food restaurant in Brooklyn, New York, the only items for dessert are popsicles. Using seasonal ingredients from local...
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Added 10 June, 2013
The growing trend in New Zealand to remove fluoride from local water supplies is causing alarm among health officials. Most recently, Hamilton, the country's fourth-largest city, voted 7-1 to remove it from their drinking water. The second-largest, Christchurch, has already done so. Other areas to have voted to reduce or eliminate fluoridation...
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Added 9 June, 2013
With around 20% of Americans on a diet, low-calorie wine brands are booming in the US. Brands include Skinnygirl, The Skinny Vine, White Lie and others. Little do most dieters know, however, the calorie savings in these wines aren’t particularly significant, at about 12-17 calories per glass. In Europe, however, wines lower than 5.5% alcohol are...
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Added 7 June, 2013
They say that everything goes better with bacon. Well, the bacon trend shows no sign of abetting. In fact, it's going even more upscale with the Oscar Mayer Bacon Gift Box Collection. These elegant boxed sets come with your choice of bacon-themed cufflinks, a multitool, or a money clip, plus a package of hardwood-smoked bacon.
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Added 6 June, 2013
Ecuador, the world's largest producer of bananas, sees a promotional opportunity in the global distribution of the popular fruit. It is now turning to the banana labels to promote its fledgling tourism industry. Called the Banana Ambassador, the program consists of QR stickers on the peels that point the country's tourism site.
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Added 6 June, 2013
As long as humans have existed they have been looking for that magic elixir that will keep them young and healthy. And every once in a while a new product is marketed that captures the imaginations of countless customers. It was that way for pomegranate juice, which promises a raft of good vitamins and "powerful antioxidants." Now marketers would...
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Added 5 June, 2013
Incorporating a number of trends and fads, the London-based Japanese food chain YO! Sushi is launching what may be the most bizarre fusion of East-meets-West cuisine yet. From next week, you can buy a range of sushi burgers, including chicken, salmon, prawn, tilapia or tofu, with pickled daikon slaw and a bun made from toasted rice.
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Added 4 June, 2013
Starbucks is experimenting in some branches with the Clover machine, a one-cup brewer that borrows principles from the French Press and vacuum pot, among other preparation methods, and which allows for far greater variation of beans, roasts, and strengths. In a French Press, ground coffee is fully immersed in near-boiling water and left to brew,...
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Added 31 May, 2013
To become an ingredient of the moment, pickled green strawberries have been gathering speed. First, René Redzepi of Copenhagen’s much-renowned Noma pointed out the subtle difference in color and flavor between a very green-white "unripe unripe" and a desirably ivory-green "perfectly unripe" strawberry as he spoon-fed host David Chang from a plate...
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Added 30 May, 2013
American's seem to believe that everything is better with bacon. We've seen the strips chocolate-covered before, but the Baconery has taken it to the next level with the luxury of gold to make 23k Gold Chocolate Bacon. It's made with Nueske's Cherrywood Bacon, Guittard Semi-Sweet Dark Chocolate, and 23k edible gold flakes.