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THE FUTURE OF FOOD INNOVATION DOESN’T NEED NEW INGREDIENTS

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3 months ago

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By: Rashid Gargash – Founder of Rashtions

People often assume Rashtions started because I wanted to create a protein snack.

It didn’t.

It started with a much bigger question: could we use the ingredients already available in our region to create nutritious food capable of feeding entire countries and communities?

That question led me on a journey across the UAE, visiting farms, studying our agricultural landscape and learning more about the resources we already have. Time and again, I came back to two ingredients that have sustained this region for generations: dates and milk.

Those ingredients eventually became the foundation of Rashtions – a premium protein truffle made with dates, camel milk and A2 ghee that combines traditional Emirati ingredients with modern nutrition. But the product was never the starting point. It was the outcome of a much broader idea about food innovation.

When people talk about innovation in food, the conversation usually revolves around alternative proteins, artificial intelligence, or entirely new ingredients. Those advances are important, but I believe innovation can also come from looking at familiar ingredients through a different lens.

Across the UAE, we already have ingredients that are naturally nutritious, deeply connected to our heritage and well suited to our environment. Yet they are often overlooked in modern food products in favor of imported alternatives.

That represents an opportunity – not just for entrepreneurs, but for the wider food and hospitality industry.

My earliest prototypes were built in my own kitchen in attempts to create something filling, nutritious and practical. Without access to expensive equipment, I improvised, even modifying a washing machine to perform a task that would normally require laboratory equipment. It was far from perfect, but it allowed me to continue experimenting, learning and improving.

The first product looked nothing like the one consumers know today. It was larger, provided substantial nourishment, and was designed to be handed directly to people who were already holding pots, so it did not have packaging. It could even be heated and eaten as a meal, and it did not taste like emergency food or something heavily preserved.

Later, I refinined the concept through humanitarian nutrition initiatives for children in Africa. When the children ate it, they felt full and this was important to me because the product was not only meant to look nutritious on paper – I wanted it to actually feel like a proper meal.

Eventually, limited funding meant I could no longer produce and distribute the product for free. Rather than abandon the idea, I transformed it into a commercial business so the mission could continue and adapted the product into smaller, easier-to-eat portions that were better suited to different consumers.

That evolution became Rashtions.

Today, the product has become a premium protein truffle, but the original philosophy remains unchanged: use regional ingredients to create practical, nutritious food that fits modern lifestyles.

For me, dates and camel milk were never chosen simply because they are traditional. They are also remarkably functional.

The Khalas Dates we use provide natural carbohydrates for sustained energy, along with fiber and essential minerals. Camel milk offers high-quality protein and naturally contains vitamins and minerals that have made it a valued part of diets across the region for centuries. Combined with wholesome ingredients such as A2 ghee, they create a nutrient-dense snack that delivers natural energy without relying on added sugar, preservatives or artificial sweeteners.

As consumers become increasingly health conscious, they are looking beyond calorie counts. They want recognizable ingredients, clean labels and products that fit into busy lives without compromising on nutrition or taste.

That shift presents an exciting opportunity for the F&B and hospitality industries.

Hotels, cafés and restaurants have always celebrated local flavors through their menus, but there is growing potential to take those same ingredients beyond traditional recipes. Regional ingredients can inspire healthier grab-and-go concepts, functional snacks, premium gifting and contemporary dining experiences that feel both authentic and relevant.

Consumers increasingly value products with a genuine story behind them. They want to understand where ingredients come from, why they were chosen and how they reflect the communities in which they were created.

Hospitality businesses are uniquely positioned to tell those stories.

Using local ingredients is no longer simply about supporting domestic agriculture. It is about creating memorable guest experiences while contributing to more resilient food systems and celebrating the region’s culinary identity.

As the UAE continues positioning itself as a global hub for food innovation, I believe our greatest competitive advantage may already exist within our own agricultural heritage.

Innovation doesn’t always require discovering the next superfood or inventing a revolutionary technology. Sometimes, it begins by recognising the value of what has always been around us and asking a simple question:

How can we make these ingredients relevant for the way people eat today?

For me, that question became Rashtions. But more importantly, it reinforced a belief that extends far beyond one product: the future of food innovation will belong to those who can bridge heritage with modern nutrition, creating food that is not only healthier and more sustainable, but also deeply connected to the places and people it represents.

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Hospitality

TWG Tea Unveils the TWG Tea Gallery, Its Largest Flagship and First-Ever TWG Tea Museum at Singapore Changi Airport

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2 days ago

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October 8, 2026

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TWG Tea, the finest luxury tea brand in the world, unveils its largest global flagship, TWG Tea Gallery, at Singapore Changi Airport Terminal 3, marking a significant milestone in the brand’s international growth. Welcoming travellers around the clock, the TWG Tea Gallery is strategically located within one of the world’s leading aviation hubs, underscoring TWG Tea’s continued investment in travel retail as a key pillar of its global expansion strategy. Spanning 2,700 square feet beneath a soaring 23-foot-high ceiling, the new flagship represents the brand’s most ambitious retail expression to date, setting a new benchmark for luxury tea in the global travel retail landscape.

Envisioned as an immersive expression of TWG Tea’s craftsmanship and savoir-faire, this destination invites discerning travellers into a luminous world where rare harvests, exquisite blends and timeless rituals converge. Its landmark TWG Tea Museum showcases more than 170 antique tea wares and over 50 antique Russian samovars from the 17th to 20th centuries, personally curated by the brand over the past 15 years from around the world. TWG Tea Gallery also introduces a selection of exclusive creations, including the Grand Voyage Tea from the Grand Mode Tea Collection, the Singapore Surprise Gift Set, and specially created tea-infused macarons, ice cream and sorbet.

Bringing together the Tea Boutique, curated tea accessories, bespoke gifting and a Takeaway experience, this flagship also introduces Singapore’s only Tea-Infused Ice Cream & Sorbet concept, designed for travellers on the go. An impressive tea wall displaying more than 1,200 tea tins anchors the space, transforming the space into a compelling new expression of TWG Tea for today’s global traveller.

“The TWG Tea Gallery represents the most definitive expression of TWG Tea to date. More than a Tea Boutique, the flagship brings the past, present and future of tea into one immersive experience, celebrating the stories, traditions and artistry that have shaped tea over the centuries, brought to life through its landmark TWG Tea Museum. Singapore has remained central to TWG Tea since its founding, and we are honoured to present our largest global flagship at Changi Airport, an icon of aviation excellence and an extraordinary platform to bring the world of TWG Tea to travellers from around the world.”
—Taha Bouqdib, President & CEO of V3 Gourmet and Co-Founder of TWG Tea

“Changi Airport is proud to be home to TWG Tea’s largest flagship store in the world and its first-ever TWG Tea Museum. As one of Singapore’s most recognised brands, TWG Tea offers travellers a uniquely Singapore experience. Together with TWG Tea, we are delighted to introduce a collection of exclusives created specially for Changi Airport, including Singapore’s only tea-infused ice cream and sorbet concept. This new flagship transforms a retail visit into an immersive journey through the heritage, artistry and culture of tea, reflecting the innovation and hospitality that define both TWG Tea and Changi.”
— Hung Jean, Managing Director of Airside Concessions at Changi Airport Group

A Voyage Through Design

This location within Changi Airport was chosen to house TWG Tea Museum to form a defining part of the flagship experience, showcasing more than 170 antique tea wares and decorative objects spanning cultures and eras. The collection offers a compelling window into the artistry and cultures that have shaped tea over the centuries, adding a rich traditional dimension to the contemporary travel retail experience.

Among its highlights are Yixing clay teapots, traditionally marked by their makers and prized for their craftsmanship and provenance, alongside Chinese and Western tea wares tracing evolving traditions of form and decoration from the 18th century to the present day. Blue-and-white ceramics shaped by Chinese-Islamic artistic exchange sit alongside porcelain once prized in Europe as “white gold,” revealing the movement of ideas and aesthetics across cultures through the rituals of tea.

The collection also includes more than 50 antique samovars from Russia, with notable 19th- and early-20th-century examples from the celebrated workshops of Tula and beyond. Works by makers such as the Batashev and Shemarin brothers bear distinctive hallmarks attesting to their provenance and craftsmanship, offering a further perspective on the decorative traditions surrounding tea.

This dialogue between cultures continues in the flagship’s design, crowned by a hand-painted ceiling depicting a luminous world tea map. As its defining architectural feature, the composition traces the global journey of tea through intricate motifs and rich colour, extending the museum’s narrative of cultural exchange into the contemporary setting of Changi Airport Terminal 3.

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Hospitality

MI AMOR: ORILLA INTRODUCES A NEW WEEKLY LADIES’ NIGHT IN JVT

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2 days ago

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October 8, 2026

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Orilla is turning Wednesday nights into an occasion with the launch of Mi Amor, a new weekly ladies’ night bringing together free-flowing drinks, live entertainment and an elevated late-night atmosphere at the restaurant’s rooftop setting in Jumeirah Village Triangle.

Launching on Wednesday, 7 October from 7:00pm onwards, Mi Amor invites ladies to dress up, gather their favorite people and settle into an evening designed around good energy, flowing drinks and memorable moments.

Set on the 27th floor of Hotel Local, Orilla provides the backdrop for the new weekly ritual, combining panoramic surroundings with the restaurant’s lively Latin-inspired atmosphere. For the launch evening, guests can expect free-flowing drinks for ladies, sensational entertainment throughout the night and a room dressed for the occasion.

More than simply a midweek drinks offer, Mi Amor is designed as an opportunity to make Wednesday feel like the start of the weekend. From the first cocktail to the final song, the evening brings together music, entertainment and an upbeat social atmosphere for groups of friends looking to make the most of their night.

The launch will set the tone for what guests can expect from Mi Amor as it becomes a regular fixture at Orilla — a night built around celebration, connection and a little indulgence.

Mi Amor Ladies’ Night launches on Wednesday, 7 October, from 7:00pm onwards, with free-flowing drinks available for ladies and entertainment throughout the evening.

Event Details

  • What: Mi Amor Ladies’ Night | When: Every Wednesday, launching 7 October 2026 | Time: From 7:00pm onwards | Where: Orilla, 27th Floor, Hotel Local, Jumeirah Village Triangle, Dubai | Ladies’ Offer: Free-flowing drinks | Entertainment: Throughout the evening | Reservations: +971 4 575 2986 / +971 55 104 7521 | Email: reservation@orillarestaurant.com
  • Limited tables are available. Guests are encouraged to reserve in advance and join Orilla for the first taste of Mi Amor. 
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Hospitality

From AMAYA to MYA: Dubai Mall Dining Destination Refines Its Global Identity

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2 days ago

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October 8, 2026

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AMAYA is now MYA. As the brand expands its regional and international presence, a unified name gives every location one voice and every guest one clear promise. MYA supports consistency across its growing portfolio of destinations while preserving the energy, hospitality and attention to detail established in Dubai.

The Dubai-born dining and lifestyle brand has refined its name as part of its continued growth: one concise name that can be recognized, remembered and expressed with equal confidence in every market. MYA is shorter by design, creating greater clarity across destinations, partnerships, communications and digital platforms.

The refinement is precise. MYA carries forward the same founder and leadership, the same team, the same concept, the same culinary direction, the same standards and the same distinctive guest experience. Everything that earned the trust of AMAYA’s guests remains at the heart of MYA.

“Strong brands grow through clarity, consistency and trust. MYA gives the name we have built a sharper global expression. Our people, standards and guest experience remain exactly the same. One name. One vision. One uncompromising standard, built in Dubai and continuing forward as MYA.”               

–  Murat Tutuncu and Moe Ezzat  | Founders & CEO, MYA

MYA’s purpose is clear – to give the established Dubai-born hospitality brand a shorter and more consistent name as it grows across destinations. The shorter name increases recognition, the unified name strengthens consistency, and the same standards give the brand the foundation to grow confidently across cultures and geographies.

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