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Tom Daley: ‘Maybe to beat Chinese divers you have to eat like them’
via theguardian.comBritain’s Olympic diver on childhood broccoli dinners, training camp chicken claws and why wine is like a doughnutHaving two younger brothers, I learned to eat really quickly, because the first to clear their plate got first dibs on more. I was always in such a rush. Savouring the tastes and textures on my tongue is something I only got into 18 months ago.The slow cooker flips on at 3am to do my porridge and flips off at 6am. My alarm goes off at 6.15 and, to feel sane, I press snooze once -
Arlington, London W1: ‘It’s for spoilt, grown-up babies’ – restaurant review | Grace Dent on restaurants
via theguardian.comJerry Hall’s next husband could manage almost the whole menu without putting in teethLe Caprice will to my mind always be Princess Di’s lunchtime gal pal hotspot. I grew up about 250 miles from St James’s in central London, where handmade shoe boutiques nestle beside bespoke fedora specialists, and where the local corner shop is Fortnum & Mason’s food hall. However, via the tabloids, the goings on at Le Caprice often played out in my living room in Carlisle. Behold, H -
Nestlé rejects resolution to scale back on ‘unhealthy’ products
Nestlà shareholders rejected a resolution at its annual general meeting (AGM) on Thursday (19 April) demanding the KitKat maker reduce its reliance on unhealthy products. -
Personalised nutrition: What do consumers really think of this new trend?
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating? -
Food crazes make me want to roll my eyes. But first, pass me a crookie | Jay Rayner
via theguardian.comHistory is littered with food fads, from pineapples to ‘poultry mania’ – and now, anything involving croissant doughParisians can be unforgivingly critical of each other where food fads are concerned. “It is a fashion, a madness,” said one Françoise d’Aubigné, when her social circle became dribblingly obsessed with the Next Big Thing. “The anxiety to eat them, the pleasure of having eaten them and the desire to eat them again” were al -
Cocoa feels the bite of climate change
Climate change will affect many industries, but few more than cocoa. While farmers on the ground struggle with fluctuating climatic conditions changing working practices, large companies grapple with environmental regulation. -
Nestlé accused of adding sugar to baby food in lower income countries
Sugar is added to some of NestlÃâs baby food products sold in poorer countries, but not in its main European markets, claims a new report. -
Forever chemicals: What are they and why are they harmful?
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful? -
KIND highlights taste, nourishment with new launches ranging from fruity to savory to kid-friendly
KIND Snacks continues its exploration of health-forward snack bars and granola with a particular emphasis on savory and fruit ingredients in the brandâs expansive launch, which was showcased during a media event at its test kitchen in New York on April 11. -
Slaughter-free sausages: trying the latest lab-grown meat creation
via theguardian.comMeatable hopes its cultivated sausages will satisfy the world’s appetite for meat without harming animals or the planetEven before I see the sausages, I am greeted by their rich, meaty aroma. Sizzling in a pan of foaming margarine, they look like regular chipolatas being fried up for a Sunday breakfast, their pink-grey exteriors slowly turning a rich caramel brown.Consisting of 28% pork fat, bulked out with textured pea, chickpea, soy and wheat protein, these mini-bratwursts would happily -
Antibiotic use in dairy: Could traces in milk put consumers at risk?
When antibiotics are used for livestock, it can put consumers at risk of developing antimicrobial resistance, for example in dairy when traces can get into milk. Regulations, therefore, are vital. -
Animal-free dairy seeks EFSA approval: What we know so far
Precision fermentation-derived dairy players have started submitting novel food applications for pre-market approval in the EU. -
How much time should dairy cows spend outside?
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a âfree-rangeâ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors. -
How to make risi e bisi – recipe | Felicity Cloake's Masterclass
via theguardian.comWhen you’re hankering after something starchy and satisfying, this soupy spring rice delight will definitely please the tastebudsI don’t know whether I prefer saying risi e bisi or eating this Venetian springtime speciality, which is traditionally made to celebrate the feast of St Mark, the city’s patron saint, on 25 April. That said, this deliciously soupy, starchy dish ticks a lot of boxes for me at this time of year, not least because even I can amuse myself in a terrible It -
Nestlé’s top tip for communicating regen ag in dairy? ‘Show, don’t tell’
Setting up regenerative agriculture practices is no mean feat, but communicating the benefits to consumers may be even tougher. -
Should vanilla production be stopped?
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all? -
Expert vs consumer sensory panels: Best of both worlds?
If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for? -
Tim Siadatan’s recipes for Italian springtime pasta
via theguardian.comCelebrate the freshness of a new season with ricotta gnocchi with raw pea pesto, fennel sausage penne and broccoli orecchiettePrep 20 min
Cook 1 hr 25 min
Serves 4 Continue reading... -
Introducing the Feast app
via theguardian.comMake a feast out of anything with the Guardian’s new recipe app – Feast. Available on iOS 17 and above, coming soon to Android. Click here to download the Feast app from the iOS storeEver found yourself staring into the fridge at a loss for what to cook, or felt the urge to make a Sunday-level banquet with a Wednesday evening time slot? This is the app for you.Over a thousand brilliant recipesCook mode: our clever feature gives you step-by-step instructions and prevents your phone fr -
‘Plugging the gaps’: Market consolidation in cultivated protein sector vital to overcome ‘disillusionment’
Singapore cultivated seafood firm Umami Bioworks believes that strategic mergers are crucial to overcome doubts about the sector and achieve buy-in from major brands which can help the category scale-up. -
Eight unsung kitchen tools every home cook should own: ‘You’ll wonder how you lived without them’
via theguardian.comElizabeth Quinn raids her cutlery drawer for the indispensable – but underrated – utensils that make cooking a breezeGet our weekend culture and lifestyle emailMost of us have our go-to kitchen gadgets: the occasionally battered tools with the familiar feel that give us the confidence we might otherwise lack. My choux pastry never quite reached the same glossy consistency without the ancient enamel saucepan and “special” wooden spoon combination I had used over 20 years o -
Another week, another record high for cocoa prices
Market update: Analysts have described the upward trajectory of cocoa prices as âparabolicâ as cocoa futures rose another 2.7% to a new record of $10,760 a ton in New York on Monday (15 April) before falling back to Â10,000 a ton after the dollar index (DXY00) rallied to a 5-1/4 month high. -
The wizards of orzo, from soups to risottos
via theguardian.comSoups and stews are what the rice-shaped pasta was made for, but it also works in salads and even some sweet dishesWhat’s the best way to cook orzo?
“Orzo reminds me of being a child,” says Jacob Kenedy, chef/owner of Bocca di Lupo in London. “It’s very comforting, and you can eat it with a spoon.” It is perhaps first worth noting that in Italy the word orzo literally means “‘barley”, and the pasta we know as orzo more often goes by the name -
Nigel Slater’s recipe for aubergine, mint and cucumber yoghurt
via theguardian.comA particularly bright and zingy way with roast veg for springPreheat the oven to 200C/gas mark 6. Remove the stems from 2 large aubergines or 3 medium ones (about 600g total in weight), then cut each one in half, then in half again and then into short lengths (about 4-5cm). Put the aubergine wedges in a roasting tin with 125ml of olive oil, then roast for 30 minutes or until golden on the underside. Turn them, pour in 100ml of water and return to the oven for about 20 minutes until soft and gold -
Heatless technique does the same job as pasteurisation, but keeps key proteins intact
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping key proteins intact. -
Heatless technique does the same job as pasteurisation, but keeps key protein intact
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping key proteins intact. -
UPF watch: What’s the latest on ultra-processed food?
Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Hereâs the latestâ -
Could keto diet delay early Alzheimer's?
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar, but could it also help to combat the early stages of Alzheimerâs disease? -
Zoe staff cuts reflect industry-wide customer churn challenge
Zoe, the UK-based personalized nutrition firm, has announced it will significantly reduce the size of its organisation after over-expanding the team during exceptional, but short-lived, growth last year. -
Nutri-Grade in China: Shanghai launches traffic light labelling pilot for sugar-sweetened beverages
The local government of Shanghai, China has launched a pilot traffic light labelling scheme for sugar-sweetened beverages, with grades to be implemented based on not only sugar but also saturated and trans-fat content.
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