Tag: Culinary innovation

Native to West Africa, the miracle fruit, or *Synsepalum dulcificum*, has been used for centuries to sweeten sour foods and beverages. This fascinating berry, also known as the miracle berry, possesses a unique taste-altering ability due to a special glycoprotein called miraculin, which is the key factor in what makes miracle fruit so special.

According to Mintel data, between 85% and 95% of all new food and drink products fail, often because they mistake a fad for a genuine trend. So, are food trends and food fads the same thing, or is there a critical distinction? The answer lies in their staying power, impact, and underlying motivation.

Around 8,000 years ago, prehistoric cave dwellers first discovered a primitive form of gelatin by boiling animal hides and bones to create a useful glue for tools and clothes. This unassuming start is a far cry from its ubiquitous presence today, and uncovering the origins of gelatin reveals a long and transformative history spanning millennia.

Chemist William A. Mitchell first invented popping candy, like Pop Rocks, in 1956 while trying to create an instant carbonated beverage. This unexpected chemical discovery paved the way for the surprising benefits of popping candy that extend far beyond a simple sugary treat, providing unique sensory, culinary, and psychological advantages.

In 2004, a group of influential chefs, including Claus Meyer and René Redzepi, released the 'New Nordic Kitchen Manifesto,' igniting a culinary revolution rooted in the region's traditions and catapulting the new Nordic food movement into global acclaim.