...and ingredient combinations in the ice cream category. -A Guardian blogger takes a look at the rapid rise of Internet retailing in Latin America as young shoppers embrace mobile technology....

...brands of all levels, from mass market to luxury, as a key engagement tool. The Museum of Ice Cream, a touring testament to the cold dessert, is sponsored by brands...

A new virtual restaurant is serving up “food for thought,” using design to explore a range of possible futures for human interaction with meat. The project, dubbed Bistro...

...along 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,...

...design studio and retailer Hem launched six new products, gathering visitors to enjoy custom-made gelato at a pop-up called Ice Cream Social. Designers Philippe Malouin and Max Lamb spoke at...

...employers, police and retailers. –The New York Times spotlights some of the new smart devices for the family and the home, from toothbrushes to diapers. -Gigaom’s series “Reinventing the Internet”...

...familiar 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...

...produces 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...

...Ctrip 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...

...–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...