Food | Page 6

First, there was Oatly. Now, established players and startups alike have their own oat milk products.

The plant-based burgers will begin launching in select markets this summer.

Dan Gluck, a partner at PowerPlant Ventures and a co-founder of Health Warrior, shares what he's most excited about.

PigOut is made of mushrooms, and its creator worked at Beyond Meat and Just.

The new burgers are a mix of either beef or turkey and mushrooms.

Her mother's cookie recipe reminds Deborah VanTrece that she is strong and capable. (And yes, the cookie is on the menu at her restaurant.)

The plant-based restaurateur behind By Chloe has been taking the health food world by storm for a decade and opened up a new pop-up with celebrity chef Tom Colicchio this week. Within days, she'd entered into a new lawsuit against the owner of By Chloe.

Colonel Sanders's newest incarnation is fiercely defending the fried chicken chain's 11 blends of herbs and spices.

The lifestyle brand founder, author and host gave us her advice about social media and creating tangible brand experiences.

Two companies have introduced their fish-free takes on the once-popular household staple.

The lanes allow customers to pick up mobile orders without getting out of their cars.

In an interview with Restaurant India, Michelin-Star Chef Alfred Prasad talks about the elements that restaurants in India need to implement to cater to the changing market needs

In an interview with Restaurant India, Executive Chef of The Grand New Delhi, Anuj Kapoor says Ramen soup trends have only begun to catch up in India

With its first-ever ad for the Super Bowl, frozen food company Devour follows a man addicted to 'frozen food porn' and his frustrated wife.

In an exclusive talk with Restaurant India, Chef Nilesh Limaye speaks about the importance of regional cuisines at restaurants in India and his ideas behind menu planning and kitchen designing

The food styling props, foolproof tips, his favourite techniques and the dos and don'ts on social media –Author and Baker Shivesh Bhatia tells it all in his book, Bake with Shivesh

In a tete-a-tete with Restaurant India Hemant Oberoi, Chef and Restaurateur talks about innovation in food

The #9 company on our Franchise 500 list recommitted to franchisee training in 2018, conducting more than 1,000 classes and launching a new management platform.

Meanwhile colours like yellow and blue, evokes happiness and friendliness

Read on the exclusive interview of the Co-founder and CEO of Charcoal Eats, Anurag Mehrotra who tells it all – the journey of the QSR brand, key accomplishments and the expansion plans

In an exclusive interview to Restaurant India, Dario Dezio, Chef and MD talks about starting restaurant in India