Oreo Zero Sugar is Here

-

English | 中文


Oreo has arrived in a new form. Oreo Zero Sugar launches in the U.S. in January 2026, already available in select international markets including Europe and China, bringing the classic chocolate wafer and cream sandwich to those seeking indulgence without sugar. The familiar taste, texture, and design remain intact, now framed for a generation that values mindful enjoyment alongside everyday rituals.

The launch reflects more than flavor - it captures a global movement toward health-conscious snacking. With four years of development, Mondelez ensures the cookie delivers the iconic experience while fitting naturally into modern routines. The embossed wafers, updated packaging, and choice of sugar-free ingredients signal thoughtful innovation without altering the Oreo identity.

Oreo Zero Sugar transforms the way people engage with a classic, proving that tradition and conscious choice can coexist. This cookie isn’t just sugar-free; it’s a reminder that indulgence can evolve, that a global favorite can meet the moment, and that simple enjoyment can carry forward in new, intentional ways.

Resource: Oreo 

English | 中文

Location: United States

Comments

Post a Comment

Popular posts from this blog

McDonald’s Nuggets With Caviar? Not a New Menu Item.

-
Image
English Version | 中文版本 At first glance, it looks like McDonald’s has done something unexpected with Chicken McNuggets. But McDonald's has not added caviar to its menu. There is no in-store availability, no new product rollout, and no plan to make this pairing part of regular dining. What McDonald’s released instead is a one-time, online-only giveaway , tied to Valentine’s Day in the US. The McNugget Caviar Kit appeared briefly through a dedicated campaign drop. Quantities were limited, and once the giveaway window closed, the kit was gone. The contents were straightforward: Chicken McNuggets, caviar, crème fraîche, a serving spoon, and a McDonald’s Arch Card. The caviar was supplied by Paramount Caviar . This combination didn’t come out of nowhere. Nuggets paired with caviar have circulated online for years, mostly as a visual contrast rather than a serious eating suggestion. The appeal has always been in the image — familiar fast food placed next to a symbol of luxury. ...
Read more

Thong Cha Plus Launches Malaysia’s First Abalone Milk Tea

-
Image
English Version | 中文版本 Malaysia’s first Abalone Milk Tea has officially landed at Thong Cha Plus. The drink places abalone directly into milk tea, finished with popcorn and boba, and launches as the headline release at Thong Cha Plus. View this post on Instagram A post shared by Thong Cha (@thongchamalaysia) The launch also features Pandan Kaya Cloud Milk Tea and Ubi Ubi Milk Tea, spotlighting local flavours in a bold, festive format. The release is timed for Lunar New Year crowds and high-traffic retail moments. Thong Cha Plus is part of the Thong Bowl family brand, explore the roots here » Now available at Thong Cha Plus IOI Putrajaya & JB Paradigm, 5 Feb – 5 March 2026. View this post on Instagram A post shared by Thong Cha (@thongchamalaysia) Limited run. While stocks last. English Version  |  中文版本 Reference: Thong Cha
Read more

7-Eleven Taiwan Turns a Donut Into a Fried Chicken Burger

-
Image
English Version | 中文版本 7-Eleven Taiwan has introduced a new hot food item that replaces a standard burger bun with a donut. The product uses Mister Donut’s Pon de Ring as the outer layer, turning the familiar ring-shaped donut into a functional bun. Inside is a Cajun-style fried chicken patty, paired with mayonnaise and a honey-flavored sauce. The format is easy to understand at a glance: a sweet donut structure used to carry a savory filling. According to official hot food listings, the item is priced at NT$119 . Local food media report that it is a limited regional release , mainly available in the greater Taipei area. As with many short-run convenience store items, actual availability depends on individual stores. The donut component comes from Mister Donut Taiwan , which is best known in Taiwan for the Pon de Ring’s chewy, mochi-like texture. In this case, the donut shifts from a dessert role to a structural one, while keeping its recognizable shape and texture. This type of rel...
Read more

Pizza Hut put its ingredients through a fine-dining test

-
Image
English Version | 中文版本 Pizza Hut recently released a campaign focused on ingredient transparency, putting sourcing and process front and center instead of promotions. This is not a menu launch. It’s a moment designed to let the ingredients speak. In Dubai, Pizza Hut hosted a private Supper Club built around a simple idea: place familiar ingredients in a setting with higher expectations, and see if they hold up . In this context, a Supper Club refers to a small, invite-only dining session held in a private setting, rather than a public restaurant experience. The structure was intentional. Chefs and invited guests from the food industry were present. Branding was kept quiet — no logos, no menu cues, no brand signals. Guests were served a curated dining experience, before the origin of the ingredients was revealed. Only later was it shared that the dishes were made using the same ingredients used in Pizza Hut kitchens, catching many by surprise . The activation also connect...
Read more

從家傳食譜到信賴品牌：Gula Cakery 的創業故事

-
Image
English | 中文 當 Gula Cakery 成為咖啡館常客熟悉的品牌時， Nor Arieni Adriena （ Arieni Ritzal ）已經展示了許多餐飲創業者難以做到的一點； 穩健成長而不失控 。 她的旅程始於家中廚房。 那並非單純的興趣，而是實際的試驗與練習。 在這個階段，Arieni 並未考慮規模或知名度。 她專注於 把每個產品做好 ，反覆測試，了解什麼有效、什麼無效，並找到原因。 這個習慣，成為後續品牌運作的基礎。 隨著需求增加，她的判斷力也逐步清晰。 光靠口味不足以支撐品牌 。 她關注產品離開廚房後的表現；運輸、保存、出餐，以及顧客體驗是否一致。 這些不是創意決策，而是 商業決策 。 穩定品質，成了每天的標準 。 如今， Gula Cakery 店內熟悉的奶油與糖香，不只是舒適感。它代表了 可靠性與可複製性 。 在馬來西亞餐飲市場，許多品牌一旦擴張便失控；食譜漂移、標準下滑、信任流失。 Arieni 很早就明白：沒有結構的成長，只會削弱品牌。 擴張步伐， 經過縝密考量 。每開一家店，都是下一家店的準備，成長從不倉促。 Gula Petite 推向商場環境。 Andra by Gula Cakery 接著推出，結合舒適餐點與甜點。 不同概念、不同場域，但標準一致。新業態， 只有在標準可控的情況下 才會上線。 這正展現她作為 創食家 的判斷力 。 Arieni 不追逐潮流。她優先考慮 可複製性與穩定性 。 菜單設計經得起壓力，而非只看開幕週表現。 並非每項產品都要成為暢銷，但每項產品都必須可靠。 她不依賴故事行銷品牌。 品牌靠體驗說話 。 顧客回流，因為體驗始終如一。 口味熟悉、份量穩定、標準如一。 從商業角度，這建立了 消費習慣 ； 從品牌角度，這建立了 信任 。 View this post on Instagram A post shared by arieniadriena (@arieniadriena) 在競爭激烈的馬來西亞餐飲市場中，曝光常常跑得比準備快。 Gula Cakery 的持續存在，顯示了另一種策略： 品牌不是靠無處不在，而是每次出現都可靠 。 對 Arieni 而言，打造餐飲品牌不是關於速度。 而是關於 控制力與...
Read more

IHCEM 2026：匯聚馬來西亞餐飲與酒店業的新平台

-
Image
English  | 中文   隨著馬來西亞餐飲與酒店業不斷演變，尋找一個能讓創意、專業與實際商機交匯的空間變得越來越重要。2026 年 10 月 21 至 24 日， 馬來西亞 國際餐飲與酒店博覽會（IHCEM 2026）將在檳城 Setia SPICE 會議中心 舉行，為廚師、業界營運者、供應商與餐飲愛好者提供交流與學習的平台。 由 Foodicious 與 **檳城廚師協會（PCA）**聯合主辦，IHCEM 2026 不只是傳統的貿易展覽。活動結合專業競賽、產業展示與文化體驗，全面呈現馬來西亞餐飲與酒店業的生態樣貌。 博览会资料： ⏳ 2026 年，十月 21  號  – 24   號 📌 Setia SPICE Convention Centre, Penang ICEM 2026 于 PCA 年会上正式宣布。 IHCEM 2026 的四大亮點 博覽會圍繞四大核心板塊，全面展現行業不同面向： •  廚藝大師賽（BOTC） 是東南亞備受矚目的專業廚藝比賽之一，集結知名廚師、新秀人才與國際評審。除了競賽，BOTC 也是展現廚藝、創意與專業標準的舞台。2026 年賽事將於明年初開放報名，官方規則書預計於 2026 年 2 月發布。 •  馬來西亞甜點與飲品博覽（MPBE） 聚焦甜點、飲品與創新料理。從手工精品到可商業化概念，MPBE 不僅讓創作者展示作品，也提供與供應商、品牌和業界合作的機會，反映對特色甜品與飲品的日益關注。 •  馬來西亞國際酒店博覽（MIHE） 聚焦支援酒店、餐廳及餐飲營運的工具與解決方案。從廚房設備到數位系統，業界可以掌握趨勢與實用方案，提升營運效率。 •  亞洲美食節（AFF） 透過精心策劃的展示與互動體驗，呈現亞洲餐飲文化。除了文化元素，AFF 也為品牌與營運者提供拓展市場與合作的機會。 為何選擇檳城？ 檳城作為主辦城市，有其策略與文化意義。這裡長久以來被視為馬來西亞重要的美食城市，完美融合傳統風味與現代餐飲潮流。 Setia SPICE 會議中心 提供現代化場地，支援國際級大型活動，同時保留檳城的美食魅力。 博览会背后的价值 IHCEM 2026 不僅是產品或服務展示，而是強調 參與、合作與長期發展 。廚師、教育者、供應商及解決...
Read more

At Flower: Where Blossoms Transform Thai Culinary Culture

-
Image
English | 中文 In Bangkok’s hidden culinary corners, where every ingredient carries a story, At Flower cultivates a new rhythm in dining and gastronomy. What began as a small backyard experiment by ออมสิน – ชนัญธิดา ทะพลี (Omsin – Chanantida Thaplee) and เบนซ์ – นายธนธร อำไพกูล (Benz – Thanathorn Ampaikul) has become a vibrant force, connecting agriculture, design, and culinary imagination . Drawn to the delicate beauty of petals, the founders began with marigolds, butterfly pea, and nasturtium, learning through care how to nurture each bloom without chemicals. Every flower, harvested at its peak, moves from soil to plate with attention to color, aroma, and texture , offering chefs a palette that flutters between taste and experience . Thai dining has long danced between the ornamental and the functional  - flowers have decorated temples, markets, and family meals for centuries. At Flower elevates petals beyond garnish; they are edible artifacts , each carrying a voice of creati...
Read more

These Flavors Shouldn’t Exist - And Lay’s & Doritos Taiwan Summoned Them Anyway

-
Image
English | 中文 Beer, cursed into chips. Durian, unleashed at full strength. Coriander, elevated from herb to doctrine. Century egg, transmuted into Doritos. In most markets, these ideas would be sealed away . Too dark. Too local. Too hard to justify. In Taiwan , they’re released without hesitation . View this post on Instagram A post shared by Lay’s Taiwan 樂事 (@lays_taiwan) Lay’s Taiwan turns Draft Beer Flavor into atmosphere and Durian Flavor into indulgence -  no dilution, no protective spells . Doritos Taiwan treats Coriander Flavor as law and crosses the Century Egg threshold without blinking . No explanations. No safeguards. No permission asked. These aren’t novelty flavors . They’re familiar tastes , recast through a darker craft  - confident enough to travel from table to chip bag intact . What feels forbidden elsewhere feels inevitable here . That’s not chaos. That’s Taiwan practicing cultural magic in plain sight . Resources: L...
Read more