Representing the four major cruise groups, executives from the food and beverage sector will headline the State of the Cruise F&B Industry Keynote at F&B@Sea in Fort Lauderdale later this month.

When Crystal Serenity and Crystal Symphony begin their inaugural seasons later this year, the classic Umi Uma by Nobu Matsuhisa Restaurant and Sushi Bar will be back, as well.

Carnival Cruise Line is mixing some of its most popular cocktails at the Alchemy Bar as alcohol-free alternatives.

Through a partnership with the National Health Association, Windstar Cruises is creating a new vegan menu on all six of its yachts.

Welbilt appointed Anthony Mauboussin, who most recently spent eight years as head of culinary operations & development at Viking, as marine brand ambassador.

Culinary specialist and historian Mara Papatheodorou will be a featured 'gastronomic guest' on select Epicurean Expeditions offered by Atlas Ocean Voyages this summer.

Mark Tilling, chocolatier and winner of the UK BBC2 programme ‘Bake Off Crème de la Crème,’ will join Saga’s Easter cruise to share with passengers his insight on working with chocolate.

Regent Seven Seas Cruises launched its 'Epicurean Perfection' programming with 11 spotlight voyages featuring top culinary names.

Local dishes, sustainable seafood and low/zero-alcohol beverages are predicted to be among the leading cruise F&B trends for this year and beyond, while inflation and supply chain disruption are set to continue.

Premium Santo tequilas are now being served across the Carnival Cruise Line fleet.