Inside Infuse magazine: spring 2026

1 day ago
2 min read

Assorted bagels with toppings: avocado and egg, chocolate and banana, smoked salmon, halloumi, rocket. On a grey marble surface.

Take a look inside the spring 2026 issue of Infuse magazine, created by The Content Emporium for our clients the Caterfood Buying Group.

Spring is where professional kitchens start to stretch their legs again. More fresh ingredients are back on the menu and chefs begin experimenting with dishes that feel lighter and brighter after the grounding flavours of winter.

In Infuse magazine we aim to showcase Caterfood’s product ranges, with Infuse’s specific B2B audience of chefs and catering professionals in mind, while also creating a print product with real editorial value.

A magazine cover with bagels with diverse toppings like fruits and veggies, feature on the cover of "Infuse" Spring 2026. Text highlights brunch ideas.

What’s inside the spring 2026 edition of Infuse magazine?

In this issue, we explored why brunch continues to be a serious revenue driver for operators. We took a closer look at flavour-led dishes and trending ingredients to sprinkle across brunch menus, alongside practical ideas for refining seating and takeaway options.

Elsewhere, we rolled up our sleeves and gave the menu a proper spring clean. Including tips on smart layout tweaks and subtle upsell opportunities.

We also dug into the growing importance of allergen awareness, highlighting how good management of dietary restrictions is not only a moral obligation, but a chance to build trust with diners and turn good practice into a real competitive advantage.

Our original recipes this issue centred around our ‘kitchen champion’ ingredient: bacon. We cooked up sticky bacon jam, indulgent bacon mac ’n’ cheese and a bright bacon, pea and crispy potato salad, proving this fridge staple still sizzles.

And because balance is everything, we also shone a light on nourish bowls. Layered with colour and bold flavours, they offer chefs the chance to create simple lunch options as well as premium dishes that feel fresh, vibrant and satisfying. We closed the issue by chatting with TV chef and restauranteur, Judy Joo.

A colourful poke bowl with prawns, mango, avocado, and greens on rice. Chopsticks on the side; small bowl of kimchi. Soft pink background.

How we create Infuse magazine

At The Content Emporium our team commissions the ideas, develops the recipes alongside the chefs at CFBG, writes the features, designs the layouts and styles and photographs the dishes that appear throughout the magazine. Our aim is to create content that feels inspiring, expert-led and grounded in the realities of professional kitchens.

Find out more about Infuse magazine and how we create it and look at the winter 2025/26 issue of Infuse.