Food news

• Rukmini Iyer’s quick and easy recipe for harissa-spiked orzo with chickpeas and pine nuts | Quick and easy

  19-01-2026 14:00 via theguardian.com
  A store-cupboard saviour for weeknights and ends of the month that you can adapt at will This is my favourite store-cupboard dinner when faced with the pre-shop complaints that “there’s nothing in the fridge”. The cherry tomatoes provide a welcome fresh note, but otherwise it’s a happy cupboard raid. An old Nigel Slater recipe first put me on to the idea of using yoghurt to finish a pasta dish, and it works brilliantly here to balance the harissa. Excellent for a work-fro
  
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• Cocoa crunch: How shortages are rewriting chocolate’s future

  19-01-2026 12:33 via foodnavigator.com
  
  Cocoa supply shocks, soaring prices and new regulations are pushing food manufacturers toward reduced‑cocoa and cocoa‑free formulations. Explore the innovations reshaping chocolate’s future and the impact on global brands.
  
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• GLP-1s: Winners and losers in food and drink

  19-01-2026 11:43 via foodnavigator.com
  
  The GLP-1 trend is changing the food landscape dramatically. Some sectors stand a chance to win, such as functional ingredients, while others, like alcohol or fatty foods, may be more likely to lose out.
  
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• The line between snacking and confectionery is disappearing

  19-01-2026 10:44 via foodnavigator.com
  
  The article explores the evolving landscape of snacking and confectionery, highlighting how industry giants like Mars and Mondelēz are blurring the lines between these categories. It discusses the implications of marketing strategies that redefine traditional treats as snacks, affecting consumer perceptions and industry definitions, all within the context of a growing trend towards healthier snacking options.
  
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• Nestlé infant formula scandal deepens as sickness cases emerge

  19-01-2026 07:10 via foodnavigator.com
  
  British infant hospitalised after consuming a recalled batch of Nestlé infant formula, prompting urgent questions over possible cereulide contamination and calls for a full investigation as the situation continues to unfold.
  
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• Seafood cawl and ale rarebit: Luke Selby’s recipes for Welsh winter warmers

  19-01-2026 07:00 via theguardian.com
  A hearty seafood stew of haddock, leeks and barley, and an almost indecently rich and comforting cheesy rarebit For me, the best winter cooking is about comfort, warmth and connection – food that feels familiar, yet still tells a story. I’ve always been drawn to dishes that celebrate simple, honest ingredients and local tradition, and these two recipes are inspired by that spirit, and by a childhood spent doing lots of fishing in Wales. The seafood cawl is a lighter, coastal take on
  
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• How to make mapo tofu – recipe | Felicity Cloake's Masterclass

  18-01-2026 14:00 via theguardian.com
  Discover the joys of creamy soy bean curd in this spicy Sichuan dish that comes together in minutes Mapo tofu is a Chengdu favourite typical of the “spicy generosity” of Sichuan food, Fuchsia Dunlop explains, though it’s perhaps better not translated as “pock-marked old woman’s tofu”. It may even convert you to the joys of tofu itself, should you still be on the fence about the stuff, because its creamy softness is the perfect foil for the intensely savoury, t
  
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• Corenucopia by Clare Smyth, London SW1: ‘Posh, calories-be-damned cooking and a dad rock soundtrack’ – restaurant review

  18-01-2026 07:00 via theguardian.com
  A Michelin-adjacent bistro with white tablecloths, red-trousered guests and a chunky wine listIn a room packed with fancy types just off Sloane Square in London, I am eating a £52 plate of dover sole and chips while Status Quo’s Rockin’ All Over the World blasts cheerfully through the room. The chips are very nice, all crunchingly crisp and yieldingly fluffy in all the right places. All 12 of them were perfect, in fact, stood aloft in their silver serving vessel. “A-giddy
  
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• Meera Sodha’s recipe for Turk-ish eggs with lemon yoghurt

  17-01-2026 07:00 via theguardian.com
  A warming, scoop-it-up tomato and egg dish a bit like shakshuka, but the zippy lemony yoghurt and harissa give away its Turkish rootsI am not the type of person to say, “These eggs will change your life”, but these eggs changed my life, so they may also make a sizeable dent in yours. The recipe is based on (but not authentic to) the Turkish dish menemen. There is much to love about these eggs, not least how magnificently delicious they are and how fun it is to scoop them up with hot
  
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• How cottage cheese turned from bland to brand

  16-01-2026 23:50 via dairyreporter.com
  
  Discover how cottage cheese became a high‑protein, clean‑label sensation, with premium brands like Alterego, All Things and Arla reshaping the market as viral recipes and TikTok trends drive soaring demand.
  
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• Nestlé’s F1 deal signals industry shift

  16-01-2026 17:43 via confectionerynews.com
  
  KitKat’s new Formula 1 partnership – including its first ever “chocolate car” – signals a fresh era of innovation for confectionery. Discover how this move could inspire more brands to embrace bold collaborations, immersive fan experiences, and limited‑edition products.
  
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• Whey protein suppliers race to expand capacity amid tight markets

  16-01-2026 17:25 via dairyreporter.com
  
  Dairy suppliers are rapidly expanding WPC and WPI capacity as global demand outstrips supply. Actus, Fonterra, Glanbia, Arla, Idaho, Wisconsin Whey and Tirlán invest heavily in new whey protein production.
  
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• Cocktail of the week: Bun House Disco’s pandan negroni – recipe

  16-01-2026 14:00 via theguardian.com
  Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.Serves 1Linus Leung, Bun House Disco, London E2 Continue reading...
  
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• Coca‑Cola’s pivotal year: Portfolio shifts and a new CEO

  16-01-2026 13:56 via foodnavigator.com
  
  A detailed look at Coca‑Cola’s financial performance, portfolio strategy, Costa Coffee challenges and the company’s shift toward wellness, digital innovation and new leadership as Henrique Braun becomes CEO in 2026.
  
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• Crack it, snack it, recycle it: Packaging that’ll rule 2026

  16-01-2026 09:53 via bakeryandsnacks.com
  
  Snack packs are finally starting to look like they belong in 2026 instead of 2006, and the pressure to keep evolving isn’t letting up.
  
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• Benjamina Ebuehi’s recipe for Viennese fingers | The sweet spot

  16-01-2026 07:00 via theguardian.com
  Moreish teatime treats that melt in the mouth… go on, you deserve it If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There’s not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they’re pretty straightforward to make, issues often arise when it’s time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough
  
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• Longevity vs healthy ageing: What’s the difference in food?

  15-01-2026 17:51 via foodnavigator.com
  
  Longevity and healthy ageing have taken the world by storm. But what is the difference between them? More to the point, why are consumers gravitating towards them?
  
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• Not keen on feeble nolo wine? Try these instead

  15-01-2026 14:00 via theguardian.com
  There are some decent wine substitutes out there that are worth trying – but it’s always worth remembering that they aren’t actually ‘wine’Are you a lover of oaky rioja, or maybe zingy Kiwi sauvignon blanc, and looking to find a non-alcoholic lookalike? To put it bluntly, I’m afraid you’re out of luck. Alcohol does much more than make you tipsy; it is the magic ingredient that gives so much of wine’s wondrous complexity, character and charm. Not on
  
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• Doing dry January? Use languishing bottles of wine to make the ultimate comfort food

  15-01-2026 13:45 via theguardian.com
  Whether you’re abstaining or just cutting back, a glass of red, white or rosé can elevate everything from risottos and stews to pasta and puddings• Sign up here for our weekly food newsletter, FeastHands up, who is dry Januarying? While it’s not something I do explicitly, I do like to cut back a bit at the beginning of the year. The marathon that is Christmas socialising can be fun but relentless, and I imagine there are many others in the same boat. When it comes to wine
  
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• Kraft Heinz demerger: Will the $28.7bn break-up pay off?

  15-01-2026 13:15 via foodnavigator.com
  
  Kraft Heinz abandons its mega-merger and announces a historic split into two companies: Global Taste Elevation Co. and North American Grocery Co. What’s driving the demerger, and what does it mean for growth, brand strategy, and investor confidence?
  
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• Why nutrient-dense crops matter in the age of GLP-1

  15-01-2026 13:04 via foodnavigator.com
  
  Over the past half-century, nutrients in crops have declined significantly. Levels of key nutrients and ingredients such as zinc, magnesium, iron and protein have declined. Meanwhile, the demand for nutrient-dense food is stronger than ever, due to the rise of GLP-1 weight-loss drugs.
  
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• Nestlé’s infant formula recall: What’s next for the industry?

  15-01-2026 12:58 via dairyreporter.com
  
  Learn why manufacturers hold ultimate responsibility and what stricter HACCP controls could mean for the industry.
  
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• Beyond Meat’s now selling drinks

  15-01-2026 12:28 via foodnavigator.com
  
  Beyond Meat has launched Beyond Immerse, a range of high-protein functional beverages, marking its shift from meat mimicry to a broader protein-first strategy amid declining sales.
  
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• 5 ingredient trends driving the next wave of GLP-1 innovation

  15-01-2026 10:32 via foodnavigator.com
  
  Discover the top five ingredient trends driving GLP-1 innovation in the food and beverage industry. From proteins and fibers to metabolic health, learn how these trends are shaping weight management and satiety-boosting products for the future.
  
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• Celebrity brands making waves in alcohol-free

  15-01-2026 10:26 via beveragedaily.com
  
  Celebrities including Elton John, Lewis Hamilton, Katy Perry, Tom Holland, Bella Hadid, and Blake Lively have ventures in alcohol-free
  
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• Mark Hix’s recipe for baked scallops with a herb crust

  15-01-2026 07:00 via theguardian.com
  Sustainable fresh scallops are best treated simply, and this herby, garlicky breadcrumb topping ticks all the right boxesAs a kid growing up in West Bay, Dorset, I used to sit on the harbour wall and watch the small trawlers coming in with their catch. My friend Mark’s dad’s boat, along with all the others, would be stacked high with sacks of queenies that they’d dredged up only hours before, and Mark’s mum would pack us off to school with a tub each of queen scallop meat
  
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• Rapid hydration: 6 factors driving the trend

  14-01-2026 18:09 via foodnavigator.com
  
  The rapid hydration trend was once synonymous with sports nutrition. But it is now far more universal, with consumers linking it with hangover recovery, a replacement for alcohol, an accompaniment to other functional ingredients, or simply a lifestyle choice.
  
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• How the Dietary Guidelines may shape product strategy and development

  14-01-2026 15:53 via foodnavigator-usa.com
  
  While the 2025-2030 Dietary Guidelines for Americans (DGA) reinforces existing priorities rather than upend them, for manufacturers, the opportunity lies in integrating nutrition science, consumer insight and policy into thoughtful, resilient portfolios that meet both regulatory and marketplace expectations.
  
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• Should ultra-processed foods be defined by what they’re not?

  14-01-2026 15:40 via foodnavigator.com
  
  Ultra-processed foods are often defined, in part, by the presence of cosmetic additives. Yet, according to a new comment from Nature Medicine, manufacturers can get around any policy targeting specific additives by choosing new ones with the same function. Instead, policy should be based on a definition of non-ultra-processed foods: foods that don't use unnecessary additives.
  
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• Nestlé CEO issues apology following infant formula scandal

  14-01-2026 14:51 via foodnavigator.com
  
  Nestlé recalls SMA infant formula over cereulide contamination risk, issues global apology, faces criticism for transparency and delayed action. No illness reported yet, but brand reputation and investor confidence under pressure.
  
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• How to turn any root vegetables into latkes – recipe | Waste not

  14-01-2026 14:00 via theguardian.com
  It’s not just potatoes that you can turn into these moreish fried cakes – just about any root veg will do the trickCrisp, savoury and satiating latkes are my idea of the perfect brunch and, rather than sticking to potatoes, I often make them with a mixture of root vegetables, using up whatever I have to hand – just 25-50g of any vegetable will make a latke – and adding some ground linseeds or flax, which gives breakfast some nutrition-boosting omega-3s. I usually have the
  
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• Biggest confectionery companies 2026 announced

  14-01-2026 10:56 via confectionerynews.com
  
  Discover the world’s 17 biggest confectionery companies and explore the trends shaping the future of sweets. From chocolate dominance to plant-based innovation, sustainability, and digital transformation, see how emerging opportunities could reshape the global candy market.
  
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• How Mars is developing new ingredients with AI

  14-01-2026 10:08 via foodnavigator.com
  
  Mars, Inc. is leveraging artificial intelligence to revolutionize ingredient discovery in the food and beverage industry. By collaborating with PIPA's LEAP platform, Mars is identifying new bioactive plant compounds to enhance health and sustainability. The integration of AI and fermentation allows Mars to explore alternative protein sources and expand chemical diversity. While AI streamlines the discovery process, human oversight remains crucial. Mars is committed to ethical AI use and anticipa
  
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• Coca-Cola reportedly pulls plug on Costa Coffee sale

  14-01-2026 09:08 via foodnavigator.com
  
  Coca-Cola has reportedly scrapped plans to sell Costa Coffee after private equity bids fell short. The decision ends months of negotiations, with firms like TDR Capital and Bain Capital among the final bidders. Costa, with 2,700 UK outlets, posted a £13.5m loss in 2024.
  
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• Fish paté and mushroom tart: Portuguese recipes from Luso restaurant

  14-01-2026 07:00 via theguardian.com
  An incredible smoked haddock paste for toast, crackers or crudités, and a moreish and indulgent multi-mushroom-topped pastryTwo key elements at the heart of Portuguese eating culture are couvert and pastry. A couvert, comprising bread, butter, pickled or garlic carrots, cheese and fish paté (often sardine), comes as standard at every Portuguese restaurant and family dinner table alike, as it does at our restaurant Luso, where our fish paste is an ode to this way of dining. The mush
  
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• Eleven quick and easy summer weekday dinners, from pasta to Maggi goreng – recipes

  14-01-2026 00:51 via theguardian.com
  When you need a flash in a pan, you need a dal that’s good for every day, saucy eggs, or spaghetti with seaweed butterRead more summer essentials(Pictured above)Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading...
  
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• GLP-1s, tariffs and health: Why food brands are reformulating

  13-01-2026 17:32 via foodnavigator.com
  
  Food reformulation is a a way to adapt to challenges, such as commodity price rises, regulations or tariffs. It is also a way to embrace opportunities, such as consumer demands for healthy options and the popularity of GLP-1 weight-loss drugs. How are brands reformulating?
  
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• From media to scaffolding: How plant-based materials are reshaping cultivated meat

  13-01-2026 15:28 via foodnavigator-usa.com
  
  As cultivated meat companies push beyond proof-of-concept and toward commercialization, some of the sector’s most stubborn challenges – cost, scalability, texture and production – are being addressed not through new animal cell breakthroughs, but through plants.
  
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• The big 5: Functional confectionery trends to watch

  13-01-2026 14:00 via foodnavigator.com
  
  Discover the top 5 trends driving the functional confectionery boom - from protein-packed bars and gut-health gummies to stress-relief chocolates and premium personalised gifting.
  
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• January tips if you’re cooking for one | Kitchen aide

  13-01-2026 14:00 via theguardian.com
  From one-pot meals to versatile dishes that last all week, our panel of experts serves up ideas for solo chefsI really struggle with cooking for one, so what can I make in January that’s interesting but easy and, most importantly, warming?
  Jane, via email“There’s an art to the perfect solo meal,” says Bonnie Chung, author of Miso: From Japanese Classics to Everyday Umami, “and that’s balancing decadence with ease.” For Chung, that means good-quality ingr
  
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• Cheesy celeriac souffle and citrus salad: Thomasina Miers’ recipes to brighten a dark winter’s day

  13-01-2026 07:00 via theguardian.com
  A light but filling no-bechamel souffle with a zingy citrus salad to add a sharp burst of flavour and colourThere is a skill in not wasting food and it’s all about good, old-fashioned housekeeping. If you learn how to store ingredients properly (cool, dark places are handy for spuds, for example) and keep tabs on what’s in your fridge/freezer, you can use everything up before it goes off – and make delicious things in the process. This golden, cheese-crusted souffle uses up the
  
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• Why consumers are embracing premium beverages in 2026

  12-01-2026 18:51 via foodnavigator.com
  
  Premium beverages, such as luxury hot chocolate and celebrity-backed spirits, are seeing strong popularity in 2026. In a tough economic climate, many consumers are looking for affordable luxuries.
  
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• Is cycle syncing the next big thing in women’s nutrition?

  12-01-2026 15:52 via foodnavigator.com
  
  From cycle‑syncing protein to PMS‑targeted snacks, women’s health innovation is accelerating as brands tap rising demand for personalised, evidence‑based nutrition.
  
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• Cyber attacks spike worldwide: 7 ways food and drink can fight back

  12-01-2026 14:05 via foodnavigator.com
  
  A sharp rise in cyberattacks is disrupting food and beverage supply chains, with ransomware targeting retailers, processors and suppliers. Discover the key threats, industry vulnerabilities and essential cybersecurity measures needed to safeguard critical operations.
  
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• Georgina Hayden’s quick and easy recipe for antipasti beans on toast | Quick and easy

  12-01-2026 14:00 via theguardian.com
  A homegrown favourite with an Italian twist: choose whichever antipasti vegetables you like, and definitely use the oil from the jarPerhaps you still have some cheeseboard odds and sods in the fridge from Christmas? I know I still have a few to get through, but, other than that, my fridge and cupboards are looking pretty bare. Beans on toast has always been my go-to meal in times such as these, and when I need comfort, familiarity and ease. What used to involve opening a tin and reheating the co
  
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• Heineken CEO steps down

  12-01-2026 10:38 via beveragedaily.com
  
  Heineken CEO, Dolf van den Brink, will step down. The company is searching for a new CEO to lead its strategy in premium, alcohol-free brews and digital transformation
  
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• West African sunshine dishes: Toyo Odetunde’s chicken yassa pot pie and stuffed plantain boats – recipes

  12-01-2026 07:00 via theguardian.com
  Beat the winter blues with a soul-soothing, Senegalese-inspired spiced chicken pie and hearty Nigerian plantain boats stuffed with black-eyed beansIf there’s anything that can assuage my winter blues, it’s a soul-soothing chicken pie. I’ve long enjoyed innovating fusions between west African and other cuisines, and today’s marriage of a deeply flavourful Senegalese chicken yassa-inspired filling in buttery, flaky puff pastry is one of my all-time favourites. But, first, m
  
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• How to make penne all’arrabiata – recipe | Felicity Cloake's Masterclass

  11-01-2026 14:00 via theguardian.com
  Arrabiata means angry, but this simple and delicious pasta dish is pure joyPasta all’arrabbiata is the perfect dish for January. Not only is it quick, vegan and made from ingredients you might conceivably have in the cupboard already, but the name, which means angry, could be said to suit my mood now that the last of the Christmas festivities are over. Happily, a big plate of rich, tomatoey pasta can always be relied upon to lift the spirits.Prep 5 minCook 25 minServes 2 Continue reading..
  
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• How to make penne all’arrabbiata – recipe | Felicity Cloake's Masterclass

  11-01-2026 14:00 via theguardian.com
  Arrabbiata means angry, but this simple and delicious pasta dish is pure joyPasta all’arrabbiata is the perfect dish for January. Not only is it quick, vegan and made from ingredients you might conceivably have in the cupboard already, but the name, which means angry, could be said to suit my mood now that the last of the Christmas festivities are over. Happily, a big plate of rich, tomatoey pasta can always be relied upon to lift the spirits.Prep 5 minCook 25 minServes 2 Continue reading.
  
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• Martino’s, London SW1: ‘Beautiful bedlam’ – restaurant review | Grace Dent on restaurants

  11-01-2026 07:00 via theguardian.com
  Does central London really need another fancy Italian restaurant? Well, yes, apparently it does …Does the area around Sloane Square in central London really need another fancy, Italian-leaning restaurant that serves up tortellini in brodo and veal Milanese? Well, yes, apparently it does. One Saturday lunchtime late last year at Martino’s was hectic even in the delightful reception area, where we were waiting to check in a coat with the elegantly uniformed front-of-house ladies. All
  
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