Sponsored experiential exhibits, optimized for Instagram and all manner of other social sharing channels and visual diarizing, have become de rigueur—see, for example, the Museum of Ice Cream and Rosé...

with floating yoga (one of our 100 Things to Watch in 2012). -Greek yogurt is only getting more popular, says USA Today. -Ice cream has been getting more adventurous, with...

...first with food experiences, and then allow visitors to appreciate the selling points of their products. Ice Cream Social by Hem Ice Cream Social by Hem Big brands dominate This...

...with Dippin’ Dots? Dippin’ Dots is a completely new sensation. They are these little pellets of ice cream that melt in your mouth. The ice cream company can charge much...

...and suspended large floral arrangements in ice, “their colors and forms blurred yet amplified and then distorted as the ice melts,” wrote Coulson. “A sense of performance and showmanship pervades...

...premium jars of savory tahini, but also uses the ingredient to create ice cream, blending it with goat milk. But halva—a dense, crumbly and slightly crunchy Middle Eastern confection—is the...

...in a hollow sphere of superchilled ice—guests are invited to break through the ice with a slingshot to unleash the cocktail. Drink names such as Bring Another Smurf! and How...

...growing by 32%, according to a study from Millward Brown. Via Jing Daily. –In Portland, Salt & Straw ice cream is hoping to show that recycling food waste is a...

...but I do think you probably make better choices around things. You probably don’t make wasteful choices. You probably make choices that are better for you in your life, and...

–From the Cheetos Museum to Glade’s Museum of Feelings, why are so many brands launching exhibition spaces? Adweek investigates New York’s latest offering, the Museum of Ice Cream. –Marriott’s innovation...