Tesla Q4 Earnings Beat Expectations as Company Accelerates Shift Toward AI and Robotics 
AI is driving down the price of knowledge – universities have to rethink what they offer 
Oil Prices Hit Four-Month High as Geopolitical Risks and Supply Disruptions Intensify 
Gold Prices Pull Back After Record Highs as January Rally Remains Strong 
U.S. and Rwanda Sign $228 Million Health Partnership to Boost Self-Reliance 
Indonesian Stocks Plunge as MSCI Downgrade Risk Sparks Investor Exodus 
UK Vehicle Production Falls Sharply in 2025 Amid Cyberattack, Tariffs, and Industry Restructuring 
Nvidia’s $100 Billion OpenAI Investment Faces Internal Doubts, Report Says 
U.S. Dollar Slides for Second Week as Tariff Threats and Iran Tensions Shake Markets 
Why financial hardship is more likely if you’re disabled or sick 
Samsung Electronics Posts Record Q4 2025 Profit as AI Chip Demand Soars 
UK Housing Market Gains Momentum in Early 2026 as Mortgage Rates Fall 
Gold Prices Hit Record High Above $5,500 as Iran Strike Fears Fuel Safe-Haven Demand 
Wall Street Slides as Warsh Fed Nomination, Hot Inflation, and Precious Metals Rout Shake Markets 
Federal Judge Signals Possible Dismissal of xAI Lawsuit Against OpenAI 
Microsoft AI Spending Surge Sparks Investor Jitters Despite Solid Azure Growth 
GLP-1 Weight Loss Pills Set to Reshape Food and Fast-Food Industry in 2025 
Burger King Germany has developed a new breading with green parsley sprinkles to visually differentiate plant-based products from their animal counterparts.
All plant-based chicken patties and plant-based nuggets from Burger King are now offered with the breading.
With the parsley coating, co-developed by Burger King and The Vegetarian Butcher, the fast-food chain’s employees and guests can now easily identify the plant-based products directly at first glance.
In cooperation with Violife and The Vegetarian Butcher, Burger King has launched the Plant-based Long Chicken Cheddar Style, especially for Veganuary, with the cheese made by Violife exclusively for this burger.
