In the US, the fast food industry is under an unprecedented amount of pressure from fast casual chains and increasingly health-conscious consumption. How has Burger King’s Mac n’ Cheetos – a Frankenfood snack of fried cheese sticks dusted in Cheetos flavouring – gained success in this tough market?

KFC is tapping into Gen Y’s taste for unique experiences with a limited-time offering of ‘hot chicken’ – a hyper-local dish that’s native to Nashville. While some may question the legitimacy of a chain adopting a regional favourite, how might KFC’s success impact the future of the fast food sector?

Taiwanese cuisine is fast becoming more palatable and recognisable in the UK, thanks in no small part to street food stalls and London restaurant BAO. Are people more adventurous in what they’re willing to eat? And how will the rise in street food change restaurants for good?

People are flocking to a Chinese shop that uses locally sourced vinegar to flavour its ice cream. With foodie status standing in as a significant cultural marker reflecting high standing within society, people in China are seeking out odd flavours that prove they are adventurous, because they can.