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Business Insider
6 days ago
- Business
- Business Insider
McDonald's launched a new Spicy McMuffin menu. It's good, but the best breakfast item is still a classic.
McDonald's has always been the exception to my rule about making healthy choices for my first meal of the day. On days I'm awake and ready to eat before their breakfast hours end, I will never say no to a McMuffin. So when the golden-arched giant on Tuesday launched its new Spicy McMuffin menu — featuring a dollop of spicy pepper sauce on its classic Egg McMuffin, Sausage McMuffin, and Sausage McMuffin with Egg — I knew I wanted to try one, whether my editors greenlit this story or not. The limited-time spicy offerings celebrate the 50th anniversary of McDonald's original breakfast sandwich, made up of melty cheese, an egg (or not), and your choice of ham or sausage on a toasted English muffin. Like most offerings from the global burger giant, the new spicy McMuffin menu items are not gourmet, but they hit the spot. A slightly spicy twist on a classic My McMuffin adventure began before my shift did. After agreeing to taste-test the new menu items for you, dear reader, I was faced with a classic McDonald's breakfast dilemma: I had to reach the restaurant before breakfast hours ended — between 10:30 a.m. and 11 a.m., depending on the location. Looking at the McDonald's app, I was surprised to see that the Spicy McMuffin options read as "unavailable" at my local store. Thankfully, when I arrived in person, I was able to order the limited-time items at one of the kiosks in the lobby, and upon checking the app again, they reappeared as available. Perhaps a glitch related to the new release, I faced no other complications with ordering. After I ordered via touchscreen, a friendly McDonald's employee brought both the Spicy Egg McMuffin and the Spicy Sausage McMuffin with Egg to my table, along with an iced coffee and an order of hash browns. The Spicy McMuffin menu items are priced the same as their classic counterparts, and they add 50 calories of pepper sauce per serving. I paid a total of $18.60 for the meal. The sandwiches look very much the same as the classics — in fact, I split mine open searching for pepper sauce because at first I wasn't convinced there was any — but the sauce adds a nice, almost smoky flavor to complement the already tasty treat. As a Southern California resident whose homemade salsas feature at least three serranos and four jalapeños per batch, I don't know that I would describe the sauce as particularly spicy in the traditional sense, but it was certainly an enhancement to the original version. The exact recipe for the spicy pepper sauce is unclear, but its ingredients list posted on the McDonald's website indicates it contains habanero peppers, red bell peppers, paprika, and turmeric. And market research shows that consumers are increasingly seeking out spicy foods. A 2024 report from Innova Market Insights found that there has been a 4% increase in global launches of chili-flavored packaged foods and beverages over the last five years, with consumers most likely to seek spicy flavors in sauces and seasonings, savory snacks, ready meals, meal kits, and soups. McDonald's spicy menu items would appear to capitalize on the trend. A popular, limited-edition treat I'd ordered decidedly too much food for one sitting, so I ended up finishing both the Canadian bacon and the sausage McMuffin for lunch. I threw away my half-empty coffee — I'm not the only Business Insider reporter who has found McDonald's coffee watery. I did, however, finish the hash browns in-store. Looking around the dining room as I departed, I saw at least one other person enjoying the spicy version of the breakfast sandwich. However, since a majority of this location's business appears to be done through its curbside service, I couldn't get a better visual assessment of the outgoing spicy-to-classic ratio. The National Restaurant Association reported in April that nearly 75% of all restaurant traffic now happens off-premises in takeout, drive-thru, and delivery transactions. A spokesperson for McDonald's declined to comment on how first-day sales have gone, how many restaurants participated in the promotion, or how long customers can expect to see the spicy pepper sauce as an option for their morning meals. A McDonald's employee at the location I visited, who was not authorized to speak on the record, said the spicy McMuffin items had been extremely popular the morning of their launch. While the employee couldn't specify how many had been sold by the time breakfast hours ended at 10:30 a.m., they said there had been "tons" of orders for them. Ultimately, I left thinking I'd happily eat a spicy McMuffin again, though the old classic — the humble hash brown — remains the top dog on the McDonald's breakfast menu.
Time Out
05-06-2025
- Business
- Time Out
Bangkok once again hosts THAIFEX – ANUGA ASIA, cementing its place as the global pantry
In the food and beverage world, it's not just what ends up on the plate or cup – it's the power plays behind the packaging, the flavour trends dressed up as lifestyle ideologies, the supply chains zigzagging across continents. In Bangkok, the act of eating is always loaded, whether it's a streetside bowl of noodles or a deal sealed over coconut milk lattes. So when THAIFEX – ANUGA ASIA made its annual return from May 27-31, it wasn't merely another entry in the events calendar. It was a billboard for where the industry is headed. One part trade show, two parts economic choreography, the 2025 edition arrived with the energy of possibility – transforming the city's steel and glass into a playground for culinary futures. The name might suggest something cinematic, but in reality, it's where the brightest minds in food come together to shape what – and how – the world eats next. Now in its 2025 edition, the event doubled down on its reputation as Asia-Pacific's command centre for all things edible. Yet this year, the energy felt different – more trends, more transformation, more impact for a better food future. Asia-Pacific's most influential F&B gathering has long been a place for people who think about food as more than sustenance. This year, it leaned further into that ambition, showcasing how eating has become an act of innovation, identity and even ideology. The geography of taste If borders are imaginary lines, this event blurred them entirely. With exhibitors from over 50 countries and first-time participants from Central Asia, Africa and Eastern Europe – including Gabon, Slovenia and Uzbekistan – THAIFEX took on the air of a diplomatic mission, albeit one conducted in bite-sized samples. Pavilions from Australia, Hong Kong and the Netherlands added to the show's international sprawl, turning Bangkok into a temporary capital of global sourcing. It wasn't just about new names. It was about new access. Emerging markets made their debut, and in doing so, expanded the definition of what (and who) belongs in the conversation about global food futures. Beyond the bite: food as function The central theme – 'Beyond Food Experience' – sounded like something out of a tech keynote, and the content lived up to it. What we're eating is changing, but so is why. Exhibitors pushed products that claimed to do more than satisfy hunger: brain-boosting drinks, gut-friendly snacks, climate-conscious proteins. At the Trend Zone, curated by Innova Market Insights, regional and global obsessions were decoded with the precision of data science: functional beverages, clean labels, alt-proteins rebranded as gourmet indulgence. Taste mattered – but so did utility. Chefs, Startups and Culinary Showdowns It wouldn't be THAIFEX without spectacle. The Thailand Ultimate Chef Challenge saw over 400 chefs compete in more than 20 categories, from reimagined Asian staples to molecular showstoppers. Judged by 57 experts from 12 countries, the event doubled as both sport and performance art. Meanwhile, THAIFEX – ANUGA Startup carved space for 30 disruptive newcomers, who pitched edible futures in front of buyers, investors and executives. From lab-grown seafood to mushroom-enhanced snacks, the message was clear: the food industry isn't just keeping up – it's driving forward. Tasting tomorrow In the Alternative Protein Taste and Flavour Challenge, trade visitors were invited to do what all trends eventually demand – have a taste. On May 27, they chewed, sipped and judged a line-up of plant-based and lab-grown contenders. Winners were announced the next day, though the larger point lingered: if the future of food is going to be radically different, it still needs to be delicious. By the time the final sample cup was tossed and the last exhibitor packed away their signage, it was clear that THAIFEX had once again managed to distil the mood of an entire industry. No longer content with just feeding people, the F&B world is now trying to rewire the way we think, shop, eat and live. And in Bangkok, where ancient recipes meet futuristic solutions, the future of food doesn't just feel possible – it feels inevitable. And if 2025 was anything to go by, next year's edition won't just pick up where it left off. THAIFEX – ANUGA ASIA will return bigger, better, bolder. You can catch it from May 26-30 2026 at IMPACT Muang Thong Thani. Bring an appetite – for ideas.
Korea Herald
05-06-2025
- Business
- Korea Herald
Countdown Begins: Hi & Fi Asia-China 2025 To Unveil Industry Breakthroughs In 20 Days
SHANGHAI, June 5, 2025 /PRNewswire/ -- With just three weeks remaining, anticipation builds for Hi & Fi Asia-China 2025, Asia's premier trade platform for health ingredients and food innovation. The landmark event, taking place June 24-26 at Shanghai's National Exhibition and Convention Center (NECC), promises to deliver groundbreaking innovations, critical market insights, and unparalleled networking opportunities for the global food and nutrition industry. Awards Spotlight: Final Days for Fi Innovation Submissions The inaugural Fi Innovation Awards program enters its final submission phase, with the June 8 deadline fast approaching. Open to both exhibitors and non-exhibitors, the awards recognize excellence across three key categories: Fi Technology Innovation Awards Fi Health Innovation Awards Fi Sustainable Innovation Awards The Awards will be judged by an esteemed panel of industry experts, including Annie Liu (Innova Market Insights), Dr. Lei Li (Shanghai Jiao Tong University), Jianqiang Bao (Shanghai Food Additives Association), Dr. Vetamur Krishnakumar (Giract), Rusong Li (Solidaridad), and Tao Zhang (Daofoods). These distinguished judges bring decades of combined experience across health ingredients, food technology, and sustainable innovation. Global Knowledge Exchange: Bilingual Forum Lineup This year's conference program features four bilingual forums designed to bridge industry knowledge: Specialized Innovation Tour Innova Market Insights will lead the popular "Beauty Walk" tour, showcasing breakthrough nutricosmetic innovations from featured exhibitors including Givaudan (Booth 41F40) and Synceres Biosciences (Booth 21D45). Brazil Takes Important Stage The Brazil Theme Day on June 25 will highlight South America's growing influence in nutraceuticals. Enhanced International Attendee Program Recognizing growing global participation, organizers have expanded benefits for overseas visitors: Guide in China – A comprehensive digital handbook covering: Registration & Participation With over 500 exhibitors and 15,000 attendees expected, early registration is strongly encouraged. About Hi & Fi Asia-China Now in its 26th edition, Hi & Fi Asia-China is the definitive marketplace for food ingredients, health innovations and sustainable solutions in Asia. The event is organized by Informa Markets, a global leader in B2B events and digital services.
Yahoo
05-06-2025
- Business
- Yahoo
Countdown Begins: Hi & Fi Asia-China 2025 To Unveil Industry Breakthroughs In 20 Days
SHANGHAI, June 5, 2025 /PRNewswire/ -- With just three weeks remaining, anticipation builds for Hi & Fi Asia-China 2025, Asia's premier trade platform for health ingredients and food innovation. The landmark event, taking place June 24-26 at Shanghai's National Exhibition and Convention Center (NECC), promises to deliver groundbreaking innovations, critical market insights, and unparalleled networking opportunities for the global food and nutrition industry. Awards Spotlight: Final Days for Fi Innovation Submissions The inaugural Fi Innovation Awards program enters its final submission phase, with the June 8 deadline fast approaching. Open to both exhibitors and non-exhibitors, the awards recognize excellence across three key categories: Fi Technology Innovation Awards Fi Health Innovation Awards Fi Sustainable Innovation Awards The Awards will be judged by an esteemed panel of industry experts, including Annie Liu (Innova Market Insights), Dr. Lei Li (Shanghai Jiao Tong University), Jianqiang Bao (Shanghai Food Additives Association), Dr. Vetamur Krishnakumar (Giract), Rusong Li (Solidaridad), and Tao Zhang (Daofoods). These distinguished judges bring decades of combined experience across health ingredients, food technology, and sustainable innovation. Global Knowledge Exchange: Bilingual Forum Lineup This year's conference program features four bilingual forums designed to bridge industry knowledge: Sports Nutrition Breakthroughs (Hosted with ISSN) featuring Dr. Johan Thuvander of NHITEK Global Trade Pathways with latest EUDR and CSDDD compliance strategies Omega-3 Market Deep Dive led by GOED's Ellen Schutt Sustainable Ingredient Sourcing with Solidaridad experts Specialized Innovation Tour Innova Market Insights will lead the popular "Beauty Walk" tour, showcasing breakthrough nutricosmetic innovations from featured exhibitors including Givaudan (Booth 41F40) and Synceres Biosciences (Booth 21D45). Brazil Takes Important Stage The Brazil Theme Day on June 25 will highlight South America's growing influence in nutraceuticals. Enhanced International Attendee Program Recognizing growing global participation, organizers have expanded benefits for overseas visitors: Complimentary services including visa support Exhibitor and exhibit catalogs valued at￥200 2 free lunch vouchers VIP lounge access Limited-edition Chinese souvenir (￥50 value) Guide in China – A comprehensive digital handbook covering: Transportation tips (airport transfers, public transit) Payment solutions (Alipay/WeChat setup guide) Cultural recommendation (business customs, dining tips) Registration & Participation With over 500 exhibitors and 15,000 attendees expected, early registration is strongly encouraged. Event registration: Awards submission: About Hi & Fi Asia-China Now in its 26th edition, Hi & Fi Asia-China is the definitive marketplace for food ingredients, health innovations and sustainable solutions in Asia. The event is organized by Informa Markets, a global leader in B2B events and digital services. Media Contact:Sini Bai+86 21 3339 View original content: SOURCE Hi & Fi Asia-China
Forbes
29-05-2025
- Business
- Forbes
The Coolest Trends And Innovations In Produce Preservation
Because fruits and vegetables are among the most commonly wasted foods, often spoiling before ... More they're eaten, improving produce preservation is a critical strategy for cutting food waste and reducing the greenhouse gas emissions that drive climate change. As food prices rise and environmental concerns deepen, keeping fruits and vegetables fresher for longer is becoming a global priority for consumers. Produce preservation is a powerful tool in the fight against food waste and the climate crisis, helping to reduce emissions, conserve resources, and keep fresh, nutritious food out of landfills and on our plates. By some estimates, nearly 40% of food produced globally is never eaten. Fruits and vegetables account for the highest portion of this waste due to their perishability. According to the Intergovernmental Panel on Climate Change, food waste is responsible for 8–10% of all human-caused greenhouse gas emissions. If it were a country, food waste would rank as the third-largest emitter in the world, behind only China and the United States. Against this backdrop, food preservation has become a climate, economic, and public health imperative. A Harris Poll conducted in the U.S. found that 88% of Americans consider reducing food waste important. And according to Innova Market Insights, 39% of consumers globally now rank planetary health as their top concern. These days, shoppers are increasingly drawn to smart packaging that keeps their food fresh for longer. According to Innova's 2023 Packaging Survey, people are most willing to spend extra on packaging that not only helps protect the planet, but also keeps food from spoiling too quickly, making it a powerful way to cut down on food waste. At the same time, growing concerns about chemical preservatives and heavily processed foods— both for health and environmental reasons— are pushing the food industry to explore cleaner, more sustainable preservation solutions. A growing number of startups and established companies are developing more sustainable tools that help fruits and vegetables last longer, from air purification systems to smart humidity control. Here's a look at some of the innovations making a difference. Foods that are most ethylene-sensitive, like bananas, tend to ripen, age, or spoil more quickly when ... More exposed to ethylene gas. Ethylene, a naturally occurring gas released by fruits like apples, avocados, bananas, and peaches, acts as a ripening agent and can accelerate spoilage of nearby vegetables. Ozone, volatile organic compounds, and microbial particles also contribute to food degradation. For this reason, indoor air quality is a key factor in produce preservation. 'Air quality directly impacts the longevity of fresh produce,' says Trent Thiel, Global Product Manager of Molecular Contamination Control at Camfil, a global manufacturer of air filtration and clean air solutions. By filtering out ethylene gas, ozone, and airborne microbes, clean air solutions can significantly extend the shelf life of fruits and vegetables. Camfil's CamPure 8, for example, is designed to target ethylene and other oxidizing gases that accelerate ripening and spoilage. 'When you remove ethylene from the environment, you slow down the aging process of produce. That means less shrinkage, fewer losses, and better quality for longer,' Thiel explains. The 2024 Camfil Sustainability Report points out that 99% of the air that humans breathe doesn't meet World Health Organization standards. 'Dirty air isn't just an environmental or public health issue… it's a food systems issue, too,' says Thiel. Who knew that a sexy kitchen gadget could have the word ethylene in it? The global ethylene absorber market is projected to grow from $12.77 billion in 2024 to over $48 billion by 2033, according to IMARC Group, reflecting increasing demand from both commercial and consumer markets. Smaller-scale ethylene absorbers are starting to make their mark in home kitchens. The Bluapple Produce Saver, for instance, is a glossy, refillable, non-toxic blue sphere that quietly soaks up ethylene gas in your fridge, fruit bowl, or pantry. The company claims it can keep produce fresh two to three times longer, helping consumers reduce food waste without lifting a finger. The Bluapple Produce Saver soaks up ethylene gas in your fridge, fruit bowl, or pantry. Even major appliance brands are getting in on the action. Refrigerators like the Bosch B36CL80SNS and Frigidaire Gallery GRSC2352AF now come with built-in ethylene filters because the air around your produce matters just as much as the produce itself. Vacuum packaging is effective for produce preservation because it removes oxygen, slowing down the ... More growth of spoilage-causing microbes and oxidation that leads to wilting and decay. When it comes to food spoilage, oxygen is the silent saboteur. It triggers oxidation, dulls color and flavor, and fuels the growth of mold and bacteria. Vacuum sealing offers a precise way to manage that risk. Devices like the FoodSaver vacuum sealer use automatic technology to remove air from custom-designed bags, locking in freshness with a tight, sensor-driven seal. The result? Food that stays fresh up to five times longer, with a serious reduction in freezer burn, spoilage, and waste. As these devices become more affordable and user-friendly— with features like automatic sealing and adjustable vacuum levels— vacuum sealing is emerging as one of the fastest-growing segments in food tech. According to Arizton Advisory & Intelligence, the U.S. vacuum sealer market was valued at $2.91 billion in 2023 and is on track to grow to $3.45 billion by 2029. Another standout innovation that provides an oxygen barrier without the use of plastic is Apeel— a plant-based, edible coating made from compounds found in the peels, seeds, and pulp of fruits and vegetables. By reinforcing the natural barrier that slows down oxidation and moisture loss, Apeel helps extend shelf life without the need for plastic packaging. According to Apeel Sciences, one truckload of cucumbers treated with Apeel and shipped without plastic wrap can eliminate the equivalent of roughly 100,000 plastic straws. Humid conditions in a fridge can cause produce to rot, especially if there's too much moisture and ... More poor airflow. When it comes to keeping produce crisp and vibrant, humidity is just as important as temperature. Leafy greens and herbs need a humid environment to stay perky, while ethylene-producing fruits, like apples and avocados, fare better in drier conditions. But it's a balancing act: too much moisture invites mold, too little and you're left with limp, shriveled leftovers. Bluapple's VeggieZips help to manage this delicate balance. The reusable produce bags come with adjustable vents and a HydroLiner insert, a cloth-like layer that can either add or absorb moisture depending on the needs of the item being stored. The bags are washable and designed for long-term use. Refrigerators are also getting smarter. Models like GE's Profile PVD28BYNFS now offer dual humidity zones and fine-tuned airflow systems with adjustable drawers for precise humidity regulation. Experts say the ideal fridge temperature lands between 32°F and 38°F— cool enough to extend shelf life, but gentle enough to protect delicate produce from frostbite. FreshPaper's plant-based botanicals inhibit the growth of bacteria and fungi that cause produce to ... More spoil. Bacteria and fungi are among the most common culprits in food decay, entering through bruises or openings and breaking down cell walls. They thrive in warm, damp environments, making refrigeration and air purification essential. Air filtration and sanitation technologies are key to microbial defense. 'High MERV-A rated filters such as MERV 14A or MERV16A, HEPA/ULPA filters and UV-C systems can trap or neutralize these spoilage organisms before they come into contact with food,' explains Thiel. One option for home kitchens is FreshPaper by The Freshglow Co.— biodegradable sheets infused with natural botanical extracts that help slow down spoilage. Simply placing a sheet in a produce drawer or container can extend freshness two to four times, according to the company. With nods from Oprah Magazine and Food & Wine, FreshPaper has earned a following for turning a simple idea into an effective tool against food waste. The United Nations' Sustainable Development Goal 12.3 aims to halve global food waste by 2030. Getting there will require a combination of awareness, innovation, and clean air strategies that extend the life of what we eat, before it ends up in the bin. While technology is playing a growing role, small behavioral changes at home remain important in produce preservation. Storing ethylene-producing fruits like apples and bananas away from sensitive vegetables, using paper towels to absorb moisture, and avoiding overcrowding in the fridge can all help extend shelf life.
