Food news

• ‘Melts into an oozy blob’: the best supermarket brie, tasted and rated

  28-02-2026 14:00
  Which wedge is utterly brie-liant, and which stinks the place out? Let the tasting commence …• The best supermarket chutneysBrie and baguette is one of life’s simplest pleasures, to be enjoyed anywhere from a park bench to halfway up a mountain, and with no knife or kit required. It’s a soft, white, mould-ripened cheese made from raw or pasteurised cow’s milk, and has a characteristically soft texture.Gently warmed milk is separated into curds with rennet, then inoc
  
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• Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios | Meera Sodha recipes

  28-02-2026 07:00
  Tender jarred chickpeas make this colourful vegetarian dish a bit of a breeze to bring togetherEvery now and then, something comes along in the food industry that is “better than sliced bread”, and right now I would say that thing is jarred chickpeas. Due to the way they’re processed, cooked at a lower temperature and for a shorter time, they tend to be softer than tinned and ready to eat in salads (a tinned chickpea, on the other hand, might need a five-minute boil to get to t
  
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• Mars launches Impact Fund with cocoa farmers first to benefit

  27-02-2026 16:58 via confectionerynews.com
  
  Mars launches $3m Impact Fund to boost resilience, empower women, and strengthen cocoa‑growing communities.
  
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• Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records

  27-02-2026 15:06 via dairyreporter.com
  
  Those Vegan Cowboys’ record crowdfunding boosts confidence in cow‑free casein, drawing dairy‑sector support and accelerating the next wave of precision‑fermentation dairy.
  
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• Cocktail of the week: Nora’s baklava old fashioned - recipe | The good mixer

  27-02-2026 14:01
  Honey and cinnamon bring a warming, Istanbul-inspired spin to a classicThe scent of honey and warm pastry that spills out of the late-night baklava shops on Taksim Square in Istanbul is the inspiration for this twist on the classic old fashioned. The honey, cinnamon and walnut slip in perfectly without overpowering proceedings.Andrea Ena, bar manager, Nora, London E22 Continue reading...
  
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• Nestlé’s new power play: Four Pillars, one direction

  27-02-2026 12:55 via foodnavigator.com
  
  Nestlé unveils its Four Pillars strategy – Food & Snacks, Coffee, Nutrition and Petcare – highlighting core growth drivers, shifting consumer trends and the company’s roadmap for long‑term innovation and resilience.
  
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• Benjamina Ebuehi’s recipe for coffee and walnut cookies | The sweet spot

  27-02-2026 07:00
  The classic cake reimagined as a cookieWhen it comes to British cakes, coffee and walnut is such a staple that if there isn’t one present at a bake sale or coffee morning, I’ll raise an eyebrow. I’ve taken the classic combination and put them in a cookie for something fun and quicker to make. Full of toasty walnuts and a hit of that very nostalgic instant coffee flavour, I finish them off with a white chocolate button as a nod to the sweet, creamy icing. Continue reading...
  
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• What US tariff ruling means for European F&B

  26-02-2026 18:18 via foodnavigator.com
  
  The US Supreme Court has ruled that President Donald Trump can no longer impose tariffs under the International Emergency Economic Powers Act (IEEPA). For European F&B, this could mean a partial resumption of normality in trade with the US. But in many ways, it only creates more uncertainty. More to the point, there are still many ways that further tariffs could be imposed without congressional approval.
  
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• Big Food’s race to reinvent as market shifts

  26-02-2026 16:46 via foodnavigator.com
  
  Big Food brands are rapidly shifting strategies through health‑focused reformulation, accelerated M&A, premiumisation, and major rebrands as consumers demand cleaner, protein‑rich and gut‑friendly products. This article explores the trends reshaping CPG giants in 2026 and why the pace of change is intensifying.
  
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• 4 ways to tackle the methane problem - and one bold moonshot

  26-02-2026 16:37 via foodnavigator.com
  
  Methane from livestock is driving rapid warming, but proven tools—from productivity gains to feed additives, silvopasture, genetics and vaccines—offer major reduction potential.
  
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• Bitter-sweet symphony: vermouth is more than just another cocktail ingredient

  26-02-2026 14:00
  There’s depth, complexity and nuance to this fortified wine that’s worth its own moment in the spotlightI like to think of vermouth as the Nile Rodgers of drinks, a backbone of good times known more for big hit collaborations than for its solo work. It is a foundation of any self-respecting cocktail cabinet (though it should be kept in the fridge), and also a family of drinks with many individual talents, which are now at long last being more widely recognised – Waitrose’
  
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• The bubbling beauty of baked pasta

  26-02-2026 13:40
  From a Sichuan-inspired lasagne and a simple macaroni cheese to pasta al forno with meatballs, here are a few easy, inspired recipes to enjoy hot from the oven• Sign up here for our weekly food newsletter, FeastThe other day, I climbed the communal stairs and opened the front door to the smell of cheese on toast. A welcome aroma made even more welcome when I realised that it was actually the tips of pasta tubes turning golden among grated cheese and creamy bechamel sauce. To add to the plea
  
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• The ultra-processed foods debate has nuance - let’s recognise it

  26-02-2026 13:20 via foodnavigator.com
  
  The UPF debate is still going strong. While one side argues that ultra-processed foods, as defined by the Nova classification, have caused widespread harm to public health, the other maintains that Nova, by classifying foods through processing levels rather than nutrition, is not useful. Both sides are, to some extent, right.
  
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• Top 5 innovations fuelling Ferrero’s growth - and what’s next

  26-02-2026 12:30 via foodnavigator.com
  
  Ferrero reports €19.3bn in sales and accelerates growth through acquisitions, factory investments, and new product innovations across Nutella, Tic Tac, Power Crunch and more. What's next in Ferrero's innovation pipeline?
  
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• How Kerry’s B2B strategy is evolving in its post-dairy era

  26-02-2026 11:26 via dairyreporter.com
  
  Kerry Group outlines its post‑divestment strategy, focusing on innovation, reformulation, global channel growth and digital efficiencies to drive long‑term performance.
  
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• Is Magnum winning from the Unilever ice cream spin-off?

  26-02-2026 10:24 via foodnavigator.com
  
  In late 2025, Unilever finally completed its spin-off of ice cream, which became The Magnum Ice Cream Company. Who has been the winner of the spin-off? How much does Unilever benefit from being able to put greater focus on beauty, personal care and wellbeing? How much does TMICC gain from independence?
  
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• Rachel Roddy’s recipe for beans with greens and sausages | A kitchen in Rome

  26-02-2026 07:00
  A comforting and rustic plate inspired by trip to a traditional Roman trattoriaThe benefit of soaking and cooking (or, better still, pressure cooking) your own beans are many: less packaging; money saved (a 500g bag of dried beans costing £2.50 will yield 1.5kg cooked beans, while some 400g tins can cost more or less the same); the suspiciously coloured but flavourful and starchy bean cooking water; and some personal satisfaction that you actually remembered to soak the beans in the first
  
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• Doom Bar maker Sharp’s Brewery in Cornwall to be closed by US owner

  25-02-2026 19:31
  Molson Coors says site, as well as national call centre in Wales, ‘no longer financially sustainable’The Cornish brewery that makes Doom Bar ale is to be closed by its US owner, throwing the popular beer brand’s future into doubt and putting about 200 jobs at risk.The drinks company Molson Coors said it plans to shut Sharp’s Brewery in Rock, Wadebridge, along with its national call centre in Wales, saying it was “no longer financially sustainable”. Continue re
  
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• A tale of two shoppers: How CPGs price in a K‑shaped economy

  25-02-2026 15:50 via foodnavigator-usa.com
  
  While a K-shaped economy reshapes grocery prices, private label growth and e-commerce behavior, growth is still possible for brands and retailers, according to Nielsen IQ and FMI – The Food Industry Association.
  
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• Flavour trend-watching: Dragon fruit, watermelon and lavender shake up the beverage aisle in 2026

  25-02-2026 15:08 via beveragedaily.com
  
  Notable launches include Dr Pepper Creamy Coconut, Malibu Pink with guava, pineapple, and coconut, and Starbucks Vanilla Lavender Flavored Coffee. Dragon fruit also emerges as a vibrant new player in the tropical category, seen in products like Roar Organic's Dragon Fruit Punch and PepsiCo's Bubly with its limited-edition galactic-inspired collection.
  
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• Emergency checks imposed on China amid infant formula crisis

  25-02-2026 14:54 via foodnavigator.com
  
  EU introduces strict new checks on Chinese ARA oil after cereulide contamination triggers global infant formula recalls and updated safety limits for infants.
  
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• Blurred lines: Confectionery and sports nutrition collide in snacking revolution

  25-02-2026 14:46 via foodnavigator.com
  
  Discover how the worlds of confectionery and sports nutrition are converging, from protein‑packed treats to brand collaborations, creating new opportunities for indulgent yet functional snacking across both sectors.
  
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• How to use on-the-turn milk to make an Italian classic – recipe

  25-02-2026 14:00
  Maiale al latte pairs tender pork with a creamy, caramelised sauce – and saves old milk from a down-the-sink fateAccording to the Sustainable Food Trust, “the milk from 40,000 cows (300,000 tonnes) is tipped down the kitchen sink each year – a real slap in the face for the farmer”. Even though some supermarkets have now swapped use-by for best-before dates on their milk, those dates can still be confusing, so always do the sniff test before binning it: even if it’s
  
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• The power of hue: Why beverage colour matters more than ever

  25-02-2026 12:54 via beveragedaily.com
  
  Visual appeal is a central factor for consumer engagement in the beverage industry, with color playing a crucial role in setting taste expectations and brand perception. The rise of social media has amplified the importance of aesthetically pleasing beverages
  
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• Why Mars is powering up M&M’s as it reshapes its global growth strategy

  25-02-2026 10:38 via confectionerynews.com
  
  Mars is leaning harder into M&M’s as a strategic growth engine while navigating major acquisitions, volatile cocoa markets, supply‑chain reforms and shifting consumer trends across its global snacks and confectionery portfolio.
  
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• Rogan josh and keema pau: Aktar Islam’s recipes for cooking with mutton

  25-02-2026 07:00
  A traditional Kashmiri curry and spicy street food bring the best out of this flavourful meatMutton rarely gets the attention it deserves. It’s a mature meat, so is naturally sustainable, and it has a depth and richness that younger cuts simply cannot offer. That robustness is exactly what makes it so rewarding to cook with. Mutton’s bold character stands up beautifully to spices, aromatics and slow cooking, so it’s ideal for curries, stews and braises; on the grill, meanwhile,
  
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• Does plant-based meat still dominate the meat-free sector?

  24-02-2026 18:07 via foodnavigator.com
  
  Plant-based meat is in trouble, with major brands like Beyond Meat struggling and products being removed from menus. But are traditional vegetarian foods like tofu or tempeh the answer? In some ways, focus is shifting onto more clean-label options. Nevertheless, as of now, plant-based meat still dominates.
  
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• Mars, Mondelēz, Nestlé, Hershey, and Lindt team up to transform future of cocoa

  24-02-2026 17:54 via confectionerynews.com
  
  The world’s leading confectionery companies - Mars, Mondelēz, Nestlé, Hershey, and Lindt & Sprüngli - have launched TogetherCocoa, a new foundation aimed at supporting cocoa‑growing communities in Côte d’Ivoire and Ghana, and strengthening sustainability across the global cocoa supply chain.
  
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• Trouble at the Top: Nestlé, Unilever, Barry Callebaut, Kraft Heinz

  24-02-2026 16:34 via foodnavigator.com
  
  High-profile CEO exits, scandals and strategic shake-ups are reshaping the global food and beverage industry. Discover why leadership turnover is rising, how companies are managing investor confidence, and what these changes mean for future growth.
  
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• Do you really need to chill cookie dough? | Kitchen Aide

  24-02-2026 14:00
  What you plan to bake plays a big part in whether or not to chill a dough, and in terms of hydration, flavour and textureDoes chilling cookie dough really make for a better result?
  Emily, by email“It all depends on what kind of cookie it is,” says Guardian baker Helen Goh. “Let’s say it’s a cookie that you need to stamp out – the dough needs to be firm enough to roll it, but not so firm that you can’t.” That said, the question of whether to fridge
  
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• Why vertical farming failed - notes from a survivor

  24-02-2026 12:35 via foodnavigator.com
  
  Vertical farming has boomed and busted within a decade. We explore why many pioneers failed, why 80 Acres Farms survived, and what’s next for CEA innovation.
  
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• Hyperpalatability: Inside the heart of the UPF debate

  24-02-2026 10:43 via foodnavigator.com
  
  The concept of hyperpalatability is central to the UPF debate. But do foods actually need to be UPF to be hyperpalatable, or is this another example of simple correlation?
  
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• Just launched: PepsiCo soups, McCartney mince and more…

  24-02-2026 10:34 via foodnavigator.com
  
  A roundup of 2026’s latest food and drink NPD shows strong momentum behind convenient formats, allergen‑inclusive recipes, plant‑based proteins, functional beverages and beauty‑from‑within innovation. Brands across foodservice, retail and DTC are responding to consumer demand for simplicity, clean labels and lifestyle‑aligned products.
  
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• José Pizarro’s recipe for roast carrot, saffron and chickpea stew with spinach

  24-02-2026 07:00
  A fuss-free, comforting supper to see you through the last days of winterThis is everyday cooking, the kind that comes naturally in winter. Carrots are always around and often forgotten, but they give a lot when you treat them properly. The saffron brings warmth and colour, and always makes me think of home. February can feel quiet and grey, and this stew suits that mood. It is comforting without being heavy, made for evenings when you want something ready on the stove and bread on the table, ea
  
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• Rise of the ‘daycap’: is this the end of late-night drinking?

  23-02-2026 16:23
  Forget nightcaps – an afternoon tipple is the new way to squeeze socialising into your evening, while still getting to bed on time. A great idea or a recipe for disaster?Name: The daycap.Age: As old as fermentation, and impatience. Continue reading...
  
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• Industry, brace for change: Momentum builds behind Global Plastics Treaty

  23-02-2026 15:01 via foodnavigator.com
  
  Six months after plastics treaty talks stalled, a new INC chair revives hopes for a Global Plastics Treaty. What this means for industry, regulation and packaging policy.
  
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• Georgina Hayden’s quick and easy recipe for roast butternut squash, halloumi and avocado tacos | Quick and easy

  23-02-2026 14:00
  Switch it up, swap it around and dig in: this rainbow veg weeknight supper is ready in about half an hourTaco night has become a weekly occasion in our house – something all ages and palates can get on board with. We like to switch up the protein depending on the season and our cravings, but this is our current vegetarian favourite. It’s not traditional by any means, but a wonderful way to get a rainbow of veg into our diets. The cubes of halloumi are joyful when roasted, as are the
  
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• Inside the $330bn functional food frenzy fuelled by PepsiCo, Coke & Nestlé

  23-02-2026 10:35 via foodnavigator.com
  
  Discover why global giants like PepsiCo, Coca‑Cola and Nestlé are pouring billions into gut health, brain-boosting foods and longevity claims. Explore which functional trends have real science behind them — and which might be hype.
  
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• Nestlé bets big on ‘healthy longevity’: Inside its new launch

  23-02-2026 09:23 via foodnavigator.com
  
  Discover how Nestlé targets the fast‑growing healthy ageing market with its new Vital nutrition drinks, designed to support energy, sleep and long‑term wellbeing.
  
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• Nadiya Hussain’s recipes for chicken half-moons and rice paper tteokbokki

  23-02-2026 07:00
  Aromatic snacks stuffed full of flavourful chicken mince, and a comforting Korean stewI use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They are not always easy to find, but I love them, so I make my own. Continue reading...
  
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• How to make proper rice pudding – recipe | Felicity Cloake's Masterclass

  22-02-2026 14:00
  Shake off memories of stodgy school dinners: rice pudding, when done right, is a warming, luxuriant delightThere are almost as many rice puddings as there are savoury rice recipes. If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own or with a spoonful of jarred fruit or some vivid pink spring rhubarb.Prep 5 minCook 2 hr 10 min
  
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• Sông Quê Phở Bar, London E1: ‘The best phở in town’ – restaurant review | Grace Dent on restaurants

  22-02-2026 07:00
  This is one of those places where I say: use it or lose it. Some hot dining spots seem to expand almost the moment they open, but east London’s Vietnamese stalwart Sông Quê has waited almost 25 years to spawn a little sister, Sông Quê Phở Bar. The new offshoot sits on Commercial Street, a mile or so down the road, and serves a tiny menu focusing on phở, as well as a smattering of the original cafe’s small plates in the form of summer rolls, green p
  
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• ‘A crunchy, blistered, golden-brown pillow’: the best supermarket puff pastry, tasted and rated

  21-02-2026 14:00
  Which supermarket shortcrust pastry puffs up proudly, and which comes up short?• The best supermarket unsalted butterPuff pastry is made by wrapping a block of fat (ideally butter) in a sheet of dough, then rolling it out, folding it over itself, and repeating the rolling and folding process several times more. This creates dozens of thin layers of fat between each layer of pastry. It’s skilled, arduous work, but that’s where ready-rolled puff pastry comes in. This miraculous pr
  
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• Meera Sodha’s recipe for rhubarb and custard trifle

  21-02-2026 07:00
  Nostalgia and comfort combine in abundance in this retro dessert that’s strictly for kids of all agesThe first time I had rhubarb and custard together was in a boiled sweet from a big jar in my mum’s corner shop. You could flip the sweet in your mouth and rub the flavour you wanted with your tongue. Too tart? Flip to the custard side. Too creamy? Flip again. It was one of the best ways to spend 10 minutes as a seven-year-old in the early 1990s. A few decades on, a lot has changed. Mu
  
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• Supreme Court strikes down Trump’s tariff policy

  20-02-2026 18:10 via foodnavigator-usa.com
  
  The Supreme Court has overturned Trump’s IEEPA tariffs in a 6–3 ruling, opening the door to refund fights and new lawsuits from food and beverage companies and other importers.
  
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• Danone beats FY25 expectations but disappoints in North America

  20-02-2026 17:11 via dairyreporter.com
  
  Danone outperformed FY25 expectations with strong protein and medical nutrition growth, though North America lagged due to yogurt and creamer capacity constraints.
  
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• Top beverage flavour trends to watch in 2026

  20-02-2026 16:43 via beveragedaily.com
  
  From the emergence of ‘swangy’ and ‘swavory’ to modern twists on nostalgia, here’s what to look out for in beverage flavor trends this year
  
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• Cocktail of the week: Mareida’s cerezo negro – recipe | The good mixer

  20-02-2026 14:00
  Taking inspiration from Chile’s traditional borgoña, this red-wine cocktail makes for a great aperitifA Chilean twist on a wine cocktail: elegant, vibrant and built on the balance between the depth of pinot noir and the bright sweetness of cherries. It takes inspiration from Chile’s traditional borgoña, a drink where red wine meets fruit (usually strawberries), but layers in cherry liqueur and soda for a modern, effervescent edge. I sometimes add a few drops of fresh li
  
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• Why Nestlé is selling ice cream to Froneri

  20-02-2026 13:28 via dairyreporter.com
  
  Nestlé calls its ice cream arm a distraction, opting to transfer global operations to Froneri. The move mirrors Unilever’s strategy as major CPGs streamline portfolios.
  
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• Top 4 food trends in Germany

  20-02-2026 11:33 via foodnavigator.com
  
  In Germany, consumers are increasingly growing tired of the high protein craze, instead diversifying their sources of the nutrient. However, interest in GLP-1 drugs for weight loss is rising, albeit still among a niche. Meanwhile, consumers are interested in retro foods and foods that provide a multisensory experience, with textures, colours and flavours that excite emotions.
  
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