Two of the planet’s largest food companies have been locked in a bitter, multinational, decade-long legal saga over the shape of a chocolate bar. At stake is whether Kit Kat’s “four-finger” shape is distinctive enough to be protected by trademark. And the fight may be reaching its climax.
Burger King wants to serve booze alongside its Whopper cheeseburgers at another of its locations in New York City—a bold move for the burger chain and a clear sign that your favorite fast food joints are increasingly looking to add alcohol to their menus.
Apple might have revolutionized the way people communicate with its now-ubiquitous iPhone, but it’s also been quietly tinkering away on something entirely outside the realm of cutting-edge technology: Pizza delivery.
In hindsight, the corporate fuss over sugar was misplaced.
You’re not the only one trying to be mindful of the amount of candy you eat.
We all aspire to something. For Southern Comfort, it’s to be whiskey—a booze it has masqueraded as for years.
After nearly two terrible years of slipping sales, the people running Whole Foods Market have decided to make some leadership changes to breathe new ideas into the company’s comeback strategy.
It was the clearest signal yet: Barack Obama intends to make food policy matters one of his core issues as he wades into retirement.
Two retired food scientists are locked in an epicurean feud with the University of California over the fate of the strawberry.
Salty, sweet, sour, bitter. Sure, those taste receptors on the tongue seemed obvious enough. But the savory flavor of umami as a distinct taste? Western scientists had long dismissed the idea—but it was proven a long time ago in the flavor’s spiritual home of Japan.
An invisible eye may soon be tracking how much milk you’re drinking in your own home.
American grocery stores are bracing for a German invasion.
In the last few years, the world’s largest food companies have been busily tinkering with the recipes of many of their biggest name brands. Nestlé swapped out ingredients in its sprawling portfolio of pizzas. Pepsi tried reworking its signature soda. General Mills has been rejiggering many of its breakfast cereals—right down to the marshmallows.
It’s tough out there for vegan beer drinkers. Brewers often use fish bladders, more formally known as isinglass, for the filtering of cask beers. The substance, which is gelatinous, is used to filter yeast and other unwanted solids from the beer.
America is producing too much organic milk.
For 23 years the relative free flow of food between the US, Canada, and Mexico has kept North American supermarkets well stocked with a kaleidoscope of produce and meats.
It’s a tricky problem to solve: convincing people the poster child for the classic American greasy hamburger can also offer up the higher-quality foods today’s consumers crave. But it appears McDonald’s is finding a way.
It’s the first bit of good news Chipotle has been able to report for a long time. People are finally starting to get back in line for burritos.
A US yogurt company is taking a stand against fake news—and it’s personal.
The success of McDonald’s can be attributed in part to the taste of the iconic fast food chain’s shakes and burgers. But the real secret sauce has everything to do with how the company has quietly become more a real estate company than a restaurant chain.
A ketchup war is brewing, and the stakes just got higher.
It’s here. Rainbow foods have finally hit critical mass.
McDonald’s is about to give consumers the power to order their Egg McMuffins covertly. The fast-food chain says it’s launching a mobile ordering platform for 14,000 of its US locations by the end of 2017.
An agricultural mega-merger is about to ordain China as a new global leader in genetically-modified food.
