The sobrasada sits on a slab of black terrazzo perched on a pedestal, a straight-sided block of scoopable spiced sausage the color of red ochre whose surface is an undulant landscape. On a tabletop, ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

Amanda Huynh is a product, interaction, and food designer whose research focuses on community-building, race equity and sustainable design. She is an Assistant Professor of Industrial Design in the ...

“People not quite understanding what I do is the story of my life,” says Dutch food designer Katja Gruijters. “It’s not easy to explain because it’s so varied, but it’s not about being a chef, or a ...

One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company Simple Mills “is that there’s always a new problem to be had, always a new ...

The Stanford Food Design Lab hosted their annual Food Innovation conference on Friday, bringing together pioneers from the sustainable food industry and showcasing an array of plant-based delicacies, ...

Conagra Brands is building its Center for Food Design next to its existing headquarters in Chicago’s Merchandise Mart. The new 40,000-square-foot innovation center is an expansion of its existing ...