A few weeks back we visited the National Restaurant Association Show in Chicago, celebrating its 100th anniversary. With hundreds of exhibitor...

The easiness that comes with new technologies is opening ways to new lifestyles and is shaping the products of the new generations. Until rece...

Food waste consciousness has been a major trend for a while now and continues to be in a nonstop rise. Giving food a second opportunity means ...

Japan is a natural trendsetter country. But if we are considering food, specially, we might always keep an eye on how Japanese people are inte...

– New food companies such as Daily Harvest deliver healthy foods in cups and bowls that can satisfy the hunger at any time: from lunch t...

What caught our attention: A product line of artisanal pickles with a fine-dining-restaurant approach. What is really innovative about this? W...

What caught our attention: A very traditional beverage turned in a pop soda. How cool is that? What is really innovative about this? ...

  It’s that time of the year where we start gathering the bests and the worsts of 2018. In Foodlosofia we decided to gather a wide ...

Japanese designer Kosuke Araki has created tableware using recycled food waste – using carbonized vegetables mixed to a kind of “animal gl...

While many fights against the straws, some designers and companies are thinking how to transform all the need of plastic for our food While th...

In a recent interview I did with the famous chef Gaggan Anand, he told me the details about his decision to close his eponymous restaurants in...

After hitting groceries by storm, now plant-based products are conquering your next plate – even in a fancy restaurant Since the end of Nove...