Food news

• WTO dismisses bulk of China complaints over EU poultry tariffs

  29-03-2017 00:56
  
  The World Trade Organization has rejected most of China's complaints against EU poultry tariff quotas - although Beijing could secure improved access in one area.
  
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• The wizards of orzo, from soups to risottos

  16-04-2024 15:00 via theguardian.com
  
  Soups 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
  
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• Nigel Slater’s recipe for aubergine, mint and cucumber yoghurt

  16-04-2024 13:00 via theguardian.com
  
  A 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
  
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• Heatless technique does the same job as pasteurisation, but keeps key proteins intact

  16-04-2024 11:59 via foodnavigator.com
  
  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.
  
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• Heatless technique does the same job as pasteurisation, but keeps key protein intact

  16-04-2024 11:59 via foodnavigator.com
  
  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.
  
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• UPF watch: What’s the latest on ultra-processed food?

  16-04-2024 10:15 via foodnavigator.com
  
  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
  
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• Could keto diet delay early Alzheimer's?

  16-04-2024 10:12 via foodnavigator.com
  
  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?
  
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• Zoe staff cuts reflect industry-wide customer churn challenge

  16-04-2024 10:00 via nutraingredients.com
  
  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.
  
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• Nutri-Grade in China: Shanghai launches traffic light labelling pilot for sugar-sweetened beverages

  16-04-2024 04:40 via foodnavigator-asia.com
  
  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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• Full-fat dairy can lower the risk of diabetes and reverse pre-diabetes - study

  15-04-2024 17:22 via dairyreporter.com
  
  A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
  
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• Kitty Coles’ quick and easy tonnato salad – recipe | Quick and easy

  15-04-2024 14:00 via theguardian.com
  
  Crunchy with fennel, lettuce and green beans, with soft boiled potatoes, this tuna salad comes with the double whammy of a tuna-laced sauceMy parents live in Mallorca, and one of my favourite things to eat when I visit them is the most simple ensalada mixta. The best ones are just a mountain of lettuce, white asparagus, a mound of tinned tuna and some capers. As a child, I’d eat all the tuna first, so here is my favourite tuna salad: tuna with tuna dressing, which is inspired by Italian to
  
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• Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew | A kitchen in Rome

  15-04-2024 12:00 via theguardian.com
  
  A spring soup-stew known as scafata and typical of Lazio, featuring chard, potatoes, artichokes and new-season broad beansBroad beans are back – long, green fingers with the odd black nail. And so are the warning signs, for those who suffer favism (a rare but acute haemolytic syndrome), as well as for those, such as my neighbour, who think that fave are an abomination. For fans, the first young beans are good raw, with pecorino or cheddar. In Lazio and central Italy, scafa is dialect for a
  
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• NPD Trend Tracker: From coffee leaf kombucha to mental health crisps

  15-04-2024 11:50 via foodnavigator.com
  
  In this week's NPD Trend Tracker, we have a number of new drinks, including probiotic soda, premium mezcal and coffee leaf kombucha. On the food side of things, we have new menus for Subway and Foodhak, as well as crisps design to raise awareness for mental health.
  
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• Do non-sugar sweeteners make people hungrier?

  15-04-2024 10:39 via foodnavigator.com
  
  This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
  
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• Inside Danone’s methane strategy: ‘This is the most immediate opportunity we have to slow global warming’

  15-04-2024 10:37 via foodnavigator.com
  
  Methane reduction may not be well understood by consumers, but Danone wants to bring them along on the journey.
  
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• ‘No such thing as a universally healthy diet’: Meeting individual health needs through personalised nutrition

  15-04-2024 10:33 via foodnavigator.com
  
  Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?
  
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• Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding

  14-04-2024 11:00 via theguardian.com
  
  Spring is here and we’re turning over new leavesI made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a soufflé, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves. There was a spring salad, too, this time of butterhead lettuce, peppery watercress and cucumber dressed with a mustardy vinaigrette.Garlic leaves come in bags from the greengrocer, but some will have access to leav
  
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• Notes on chocolate: a kind thought and an old-time favourite

  14-04-2024 10:00 via theguardian.com
  
  Be as sophisticated as you like, but never knock Quality StreetI am in Oxford for work, staying in university rooms so beautiful that I instantly feel calmed and looked after. Timetabling and a sick child hoover up my plan to mooch around Oxford discovering chocolate shops in any spare time. That morning I had the foresight to prebook a (very good) cheese and chutney sandwich from the Hamblin kiosk in the market and two types of bun – cinnamon and vanilla – for tomorrow’s break
  
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• A Braccetto, London: ‘It does its thing well at a good price’ – restaurant review

  14-04-2024 07:00 via theguardian.com
  
  Spaghetti House has had us on toast for 70 years – but will its new venture be a high street favourite?A Braccetto, 242 Earls Court Road, London SW5 9AA (a-braccetto.com). Antipasti £7.95, mains £14.95-£26.50, desserts £7.35, wines from £35 a bottleThere are sights in London that are so familiar they now go largely unremarked, despite how deserving of comment they are: the sleek, well-fed mice which skitter between the tracks in tube stations; the over-lit sho
  
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• Italian-style cocktails from the Dover – recipes

  13-04-2024 16:00 via theguardian.com
  
  The Dover restaurant in Mayfair does its New York Italian roots proud with a mean drinks list: we present its martini, the eastside, a bicicletta, the godfather and a New York sourA selection of our favourite Italian- and Italian-American-inspired cocktails. Many of our cocktails at the Dover are strained into frozen glasses. Put the glass(es) in the freezer for 30 minutes before serving, removing them just a minute or so before pouring your drink(s). Continue reading...
  
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• Royal Cosun bets on potatoes and sugar beet for plant-based alternatives

  13-04-2024 14:37 via foodnavigator.com
  
  Processing potatoes and sugar beet en masse, agricultural cooperative Royal Cosun is able to use these crops as plant-based ingredients.
  
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  13-04-2024 14:32 via foodnavigator.com
  
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• Meera Sodha’s vegan recipe for walnut pasta with oregano | The new vegan

  13-04-2024 13:00 via theguardian.com
  
  Walnuts get a starring role in this pasta dish with a (sort of) bread sauceThe walnut is a nut I regularly enjoy, but until now I’d never used it in a meal as a hero ingredient. Then I read about Ligurian salsa di noci and it caught my attention because it sounded like a garlicky, walnutty bread sauce. Now, I really love bread sauce, and ever since I made Delia’s circa 1999, I’ve been wondering how I could eat more of it with my main meals. Without wanting to offend the Italian
  
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• Ask Ottolenghi: any advice on buying a new kitchen knife?

  13-04-2024 09:30 via theguardian.com
  
  There are a few rules of thumb for selecting the best blade for youGot something to ask the Ottolenghi test kitchen team? Send in your questionsI need a new chef’s knife – any recommendations? Nothing too expensive, though.Alex, Quebec, CanadaMy main recommendation would be to buy it in person rather than online. The feel of a knife, its weight and the shape of the handle are crucial, so nothing beats handling a few to see what “fits” your hand best. Continue reading...
  
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• Streaming: The Taste of Things and the best films about food

  13-04-2024 09:00 via theguardian.com
  
  Tran Anh Hung’s simmering gastro-romance is the latest dish in a cinematic feast ranging from The Godfather to The LunchboxThe term “gastroporn” got thrown around a lot when The Taste of Things was in cinemas recently, but I’m not sure it’s quite right for Tran Anh Hung’s sumptuous culinary romance, seductive as all the cookery on display is. Though it has many a languid, exquisitely lit pan over the finished dishes created by Benoît Magimel’s 19th
  
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• Lemon sole with sweet-sour spring veg, and broccoli pasta: Yotam Ottolenghi’s Italian-inspired spring recipes

  13-04-2024 09:00 via theguardian.com
  
  See in the new season Italian-style: lemon sole with spring vegetables and a sweet-sour dressing, and orecchiette with broccoli, anchovy and cuminSpring took rather a long time to arrive this year. Consequently, I’m planning to go all out on green veg at every opportunity from here on in. Five shades of green in just one dish (or six, if you include the grassy-green olive oil)? This is just me and my cravings starting out and trusting that everyone else is as ready as I am for something li
  
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• How to turn stale bread into vegetarian ‘meatballs’ – recipe | Waste not

  13-04-2024 07:00 via theguardian.com
  
  Welcome to a win-win vegetarian Italian classic: it’s simple, delicious and makes clever use of old breadToday’s easy recipe for Italian vegetarian “meatballs” is a great way to use up stale bread in a tasty yet economical way. I like them gently fried, then mixed with tomato sauce and spaghetti, but they’re also great coated in breadcrumbs and deep-fried or baked until crisp and delicious. They’re good with steamed seasonal greens, too. Other variations on th
  
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• Cocktail of the week: Lady Libertine’s the fields fizz – recipe | The good mixer

  12-04-2024 17:00 via theguardian.com
  
  A zippy, sparkling wine cocktail with a strawberry vermouth and citrus edgeThis lower-than-usual ABV cocktail features a delicious base of infused Italian vermouth and crémant, a French sparkling wine made in the traditional method, but just not from the region of Champagne.Douglas Murray, bar manager, Lady Libertine, Edinburgh Continue reading...
  
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• Ravneet Gill’s recipe for brioche buns stuffed with ice-cream | The sweet spot

  12-04-2024 16:00 via theguardian.com
  
  Scoop something cold and sweet into something soft and bready for a scrumptious sandwich treatThe Amalfi coast, summer 2005: I’m 14 years old and on a family holiday. I keep seeing people eating these brioche rolls stuffed with ice-cream and, naturally, they’re all I can think about. When I finally get one, it’s not at all how I’d imagined – the brioche is a bit stale, and the sun melts the ice-cream inside and it runs down my elbow. I still love the idea of it, tho
  
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• Why Italian white wine is so food-friendly | Fiona Beckett on drink

  12-04-2024 15:00 via theguardian.com
  
  Italians tend to serve fresher, more restrained and lower-abv whites with their food, not least so as not to overpower itI don’t know how many of you buy wine specifically to drink with food, but the Italians do and we could learn a few lessons from them. If you taste wines such as soave and pinot grigio on their own, you might think they’re a bit bland and boring, but sip a glass with a plate of antipasti or spaghetti carbonara, say, and they spring into life. Italians by and large
  
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