Sorbet innovation is flourishing, with chefs like Ki Kim of Restaurant Ki in New York City and Whitney McMahan of Uchi in Texas incorporating unique ingredients and techniques to enhance flavor and texture. Kim uses ingredients such as perilla leaf and omija berries, while McMahan experiments with olive oil emulsification. Pitango Gelato in Washington, D.C., focuses on raw fruits and collaborations, and Yudith Bustos Taleno of Four Seasons Chicago highlights tropical flavors with reduced sugar.

Hotel restaurant chefs such as Jacob Sessoms of Golden Hour and Ashley Cannon of Oak Steakhouse share their insights on balancing culinary creativity with business acumen, managing multiple concepts and enhancing guest experiences. Their advice includes being intentional, keeping menus simple, personalizing guest experiences and fostering a supportive team environment. Chefs across the industry note that success in managing several concepts hinges on strategic communication, collective problem-solving and the ability to view the entire food and beverage operation as an interconnected whole.

The Thomas Cuisine team at Community Health System in California has implemented its REAL program, which stands for Robust flavor, Exceptional ingredients, Avoiding additives, and Loaded with nutrients. By focusing on health benefits and ingredient transparency, the program has led to an 80% increase in cafe and retail revenue over three years, strong patient satisfaction and low employee turnover.

The World Chocolate Masters 2026 has announced 15 finalists for its competition under the theme "Play!," which encourages creativity with ingredients, flavors and textures. Finalists include Lukasz Roguski of Poland, Vincent Denis of Benelux, Tommaso Grollero of Italy and Samuel Fremaux of France. The competition, organized by Cacao Barry, will be held in Antwerp, Belgium, in October.

The Indiana Department of Education is surveying K-12 schools on the prevalence of artificial food dyes and additives in meals, following an executive order from Gov. Mike Braun. The survey focuses on dyes such as Red No. 3 and Yellow No. 5 and asks schools about their communication with suppliers regarding additives. This initiative is part of Braun's broader efforts to reduce ultraprocessed food consumption and promote more healthful eating habits among students.

Combining chia seeds with yogurt offers enhanced gut health benefits, according to registered dietitians Jennifer Pallian and Hillary Cecere. The probiotics in yogurt and prebiotic fibers in chia seeds create a synbiotic relationship that helps support digestion, regulate appetite and maintain energy levels. This pairing also contributes to heart, bone and potential brain health, with chia seeds providing omega-3 fatty acids and antioxidants, while yogurt offers high-quality protein and calcium.

A World Health Organization report highlights the significant return on investment from food safety infrastructure, estimating that every dollar spent could yield $46 in public health benefits. The report analyzes interventions in 17 countries, showing that improving foodborne disease surveillance could reduce incidence by 6.4%, potentially preventing 19 million cases and 13,092 deaths over 10 years.

Chef Fidel Caballero and his team at Corima build a fine-dining interpretation of Northern Mexican cuisine around whole-animal butchery, fermentation and a trust-based tasting menu that challenges diners to engage without preconceptions. At the center of the experience is a highly technical, sourdough-based flour tortilla -- treated like a signature course -- reflecting the restaurant's focus on craftsmanship, flavor development and redefining the role of Mexican cuisine in high-end dining.

The University of Idaho has opened the $17.5 million Meat Science and Innovation Center, replacing a 1960s-era facility and featuring amenities such as a fabrication room, a further-processing room and a test kitchen. The facility, named after the late Ron Richard, was funded by various stakeholders over more than a decade of planning, and aims to support the state's growing beef industry by providing students with key education and training.

To make the best strategic decisions, you must get your people in a room "ask them their opinion, and listen to what they have to say," says former Yum! Brands CEO David Novak, who notes that he creates a "people map" to make sure he has everyone he needs on board. "The only thing that ever failed me in business is when I didn't take the time to get people involved. I blew off their insights because I thought I knew better," Novak says.