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How Dubai Chocolate Set a $3.7 Billion Gold Bar

From TikTok fame to supermarket shelves, Dubai chocolate proves how visual appeal, cultural storytelling, and FOMO can turn a local treat into an international sensation.

Israeli & Palestinian Engineers Make Bloody Meat Made by Metamaterials

Researchers at The Hebrew University of Jerusalem have developed plant-based meat using metamaterials—engineered structures that mimic the texture and behavior of real meat.

How Lebanon’s Chefs Fight with Farm-to-Table Resilience

As Lebanon battles a crippling economic collapse, Beirut’s chefs are turning adversity into innovation. Embracing hyper-local sourcing, sustainable agriculture, and ancestral recipes, they are reimagining Lebanese cuisine—one farm-to-table dish at a time.

How Migration Crafted Culinary Tastes

The flavours we crave today were shaped by old commercial routes and culture. It wasn’t just the monsoon rains that arrived with the winds — Arabian and Persian traders followed too, bringing with them not only fine muslin and perfumes, but spices, grains, poultry, and culinary traditions.

World-First Date-based Milaf Cola Hits the Spot

Made from dates and packed with fibre, potassium, and antioxidants, Saudia Arabia’s Milaf cola is free from refined sugar and artificial additives.

How Local Food Brands Are Carving Up Global Giants

In the Global South, consumer sentiment has shifted towards locally owned, locally grown as local businesses take on multinational brands.

Researchers Says Camel Milk is Super Delicious, Gut-Healthy

Camel milk is making a splash-back from the baths of Cleopatra. Packed with gut-friendly peptides, immune-boosting proteins, and a dash of desert heritage, this slightly salty white gold may just be the next best thing to add to one’s smoothie. Thanks to the latest research from Australia, camel milk isn't just ancient — it's officially delicious.

Ancient Fermentation Techniques Fuelling a Modern Taste Revolution

Fermentation, once a humble preservation method, is now at the heart of a global flavour fashion. Chefs, molecular gastronomists, and startups are blending tradition with tech to create bold, sustainable, gut-friendly foods of the future.

Latest news

The K-Drama That Triggered South Koreans

In gun-free South Korea, a bold K-drama, Trigger, has stirred robust debate about weapons and norms within Korean civil society.
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KSA’s 6 Billion Investment in Syria as Regional Diplomacy Realigns

With USD 6.4 billion in fresh deals, the Kingdom is staking its claim on Syria’s future and sending a clear message: Arab-led recovery is back in focus.

KUN’s 50 Million Aims to Accelerate Stablecoin Adoption Amid Hong Kong’s Regulatory Surge

KUN’s recent Series A $50 million funding round signals a pivotal moment for stablecoins, ushering in a new era of regulated, efficient, and cross-border digital payments across Asia.

Must read

Egypt and the UAE Partner Under Decarbonization Plan

Egypt and the United Arab Emirates are forging a data-backed, tech-centered alliance designed to reduce greenhouse gas emissions across MENA's industrial sector.

America Lost in Afghanistan Due to Political and Social Amateurism

Retired ambassador and author Javid Husain argues that a lack cultural and political awareness with Afghani society and its neighbours, as well as an indiscriminate use of force by US-led NATO forces, which caused huge damage to properties and the loss of innocent lives, including women and children, led to a stunning strategic defeat not seen since Vietnam.
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How Dubai Chocolate Set a $3.7 Billion Gold Bar

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A key part of HAQQ Network’s expansion project is the launch of its Gold token in June, marking a significant step in the network’s larger goal of tokenizing Real-World Assets. HAQQ Network Co-Founder and CEO Alex Malkov shares their exciting and bumpy ride from inception to date.

Extinct Species Re-introduced to Restore Reserve to Last Century

The Saudi Government has launched a plan to develop the Prince Mohammed bin Salman Royal Reserve into a go-to destination for conservation and heritage tourism.