Food news

• New light-scattering additive to replace shunned titanium dioxide

  10-03-2026 15:25 via foodnavigator.com
  
  A new plant-based alternative to titanium dioxide promises bright whitening at low replacement ratios as Seprify scales its cellulose-based SilvaAlba to industrial supply.
  
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• Middle East turmoil exposes dairy to new challenges

  10-03-2026 14:17 via dairyreporter.com
  
  Disruption through the Strait of Hormuz is pushing up energy and fertiliser costs, adding pressure to dairy producers already facing oversupply and tight margins.
  
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• Nestlé set to offload Blue Bottle in strategy shake‑up

  10-03-2026 13:55 via foodnavigator.com
  
  Nestlé moves to sell Blue Bottle as it streamlines its portfolio, signalling major shifts for the premium coffee market and rising Chinese influence in the sector.
  
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• Lindt reports record growth as rivals stumble

  10-03-2026 10:31 via confectionerynews.com
  
  Lindt & Sprüngli posts strong 2025 results as profits, growth and cash flow surge. What this means for the chocolate industry – and what rivals can learn.
  
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• Alt protein investors are tired of waiting - they want confidence in the future

  10-03-2026 10:31 via foodnavigator.com
  
  Alternative protein is a sector beset by uncertainty for investors. But are they still interested in the sector, or has disillusionment fully set in? Furthermore, how can start-ups become more attractive for investors?
  
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• Nestlé bets big on cocoa-free chocolate: Inside its new launch

  10-03-2026 10:28 via foodnavigator.com
  
  Nestlé debuts its first cocoa‑free chocolate using Planet A Foods’ ChoViva, marking a major shift in confectionery as Big Food explores sustainable cocoa alternatives.
  
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• Chocolate without trees? The science racing to reinvent cocoa

  10-03-2026 09:45 via bakeryandsnacks.com
  
  Scientists and startups are reinventing cocoa using lab-grown cacao cells and fermentation, as the chocolate industry searches for new ingredient solutions.
  
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• Thomasina Miers’ recipe for stuffed cabbage in white wine and escabeche, with buttered dill and pea rice | Sunday best

  10-03-2026 07:00
  I can’t get enough of cabbage right now, and it’s the perfect wrap for this warmly spiced picadillo fillingI love stuffed vegetables. When I was young, I came across a recipe for stuffed aubergines in an old book of my mother’s and must have cooked it a score of times. Later, in the early 1990s and to the echoes of nouvelle cuisine, Delia Smith showed us how we could work similar magic with peppers and tomatoes. Then the technique went deeply out of fashion, but I stayed loyal,
  
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• Thai Union’s i-Tail eyes 2026 growth in pet treats and US pet food

  10-03-2026 05:31 via foodnavigator-asia.com
  
  Thai Union is looking to grow pet food arm i-Tail in a big way
  
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• Georgina Hayden’s quick and easy recipe for cauliflower, lentils and chorizo | Quick and easy

  09-03-2026 14:00
  A roast veg salad packed with flavour and an intense dressingThe transformation that cauliflower undergoes in a very hot oven means there is now rarely a time when I don’t roast it first. Making cauliflower cheese? Roast, don’t boil – you’ll end up with a richer, potentially less watery finish. Soup? Absolutely roast it first – it is a gamechanger and almost feels insulting to boil it, because that doesn’t release its full potential. Here, roasting cauli with
  
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• Sweeteners under fire as scientists probe neurological risks

  09-03-2026 13:49 via foodnavigator.com
  
  Emerging research links several widely used sweeteners to faster cognitive decline, raising new concerns for consumers and manufacturers as regulators reassess long‑standing safety assumptions.
  
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• Beetroot and goats’ cheese salad and hake with blood oranges: Rosie Healey’s recipes for early spring

  09-03-2026 07:00
  A simple beetroot salad much like one you might be served in a Paris bistro, and a succulent fish fillet with a knockout, tangy dressingThe trio of fennel, blood orange and potato is one of my all-time favourites. It’s clean and fresh, with all the ingredients working in harmony. I often serve it with a piece of fish, which is a beautiful combination. But, first, a simple beetroot salad that reminds me of the ones served in Paris bistros – it’s no fuss and very satisfying. Cont
  
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• How to make salt and pepper squid – recipe | Felicity Cloake's Masterclass

  08-03-2026 14:00
  A real seafood treat – crisp, savoury, aromatic – ready in less than half an hour and in just a few simple stepsThis crisp, salty, pungently aromatic dish is a strong contender to kick off my fantasy final meal – it wouldn’t really go with the steak frites and trifle to follow, but I find the combination of hot, crunchy batter and soft, creamy squid utterly irresistible. Happily, there’s no need to save it for the end times when it’s so easy to make for dinner
  
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• Food and beverage still has a gender problem

  08-03-2026 09:49 via foodnavigator.com
  
  A deep dive into why the world’s biggest food and beverage FMCGs have no women CEOs, exploring the barriers that keep women out of top P&L roles, the impact of motherhood on leadership pipelines, and the systemic changes needed to fix F&B’s widening gender gap at the top
  
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• Trillium, Birmingham B4: ‘There’s a general feeling of people – gasp! – actually enjoying life’ – restaurant review | Grace Dent on restaurants

  08-03-2026 07:00
  I’m somewhat in love with this weird, bold, silly restaurantTrillium, the latest Birmingham restaurant by Glyn Purnell, is absolutely not one of those po-faced, sedate, mumbly kind of places where some Ludovico Einaudi is piped plinky-plonkily throughout the dining room while guests stiffly eat six teensy courses. In fact, it’s quite the opposite, even if Purnell, via the likes of Purnell’s and Plates, is pretty much synonymous throughout the Midlands with fancy, special-occasi
  
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• Regulators approve Fonterra’s mega deal with Lactalis

  07-03-2026 22:58 via dairyreporter.com
  
  As Fonterra divests its Mainland Group to Lactalis, the co‑op shifts focus to high‑value ingredients, foodservice and capacity growth under a streamlined strategy.
  
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• Inside FrieslandCampina’s strategic reset

  07-03-2026 21:57 via dairyreporter.com
  
  After a challenging 2025, FrieslandCampina enters a pivotal year focused on cost efficiency, integrating Milcobel and expanding whey protein capacity.
  
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• ‘I’m going to be very cautious about buying gnocchi from now on’: the best (and worst) supermarket gnocchi, tasted and rated

  07-03-2026 14:00
  These squishy, bouncy potatoey pillows are suppertime favourites, but which will float your boat and which will leave you with that synthetic, sinking feeling?• The best supermarket pestoGnocchi are a godsend – my children love them – but I was shocked by the quality on offer here. Of the products I tested, 80% were made from reconstituted dried potato flakes, emulsifiers (mono- and diglycerides of fatty acids), stabilisers (diphosphates) and preservatives (sodium metabisulphate
  
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• Meera Sodha’s vegan recipe for Arya’s birthday udon | The new vegan

  07-03-2026 07:00
  A classic fried tofu stir-fry that’s bang-full of flavourMy funny, curious, panda-loving daughter, Arya, is turning nine this week. So I wanted to write a recipe to celebrate her and some of her favourite things to eat. Arya adores the chewiness of udon, the bounciness of tofu, the sweet, sour saltiness of sweet soy and tamarind, the crunch of cabbage and she’d put chilli (in any form) over her breakfast cereal if she could (although it’s optional in this recipe). Happy birthda
  
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• Confectionery sector braced for shortages as Iran conflict escalates

  06-03-2026 17:16 via foodnavigator.com
  
  The Middle East conflict is disrupting global trade routes, energy supplies, and key confectionery ingredients. Discover how manufacturers can protect supply chains, strengthen visibility, and safeguard products amid escalating geopolitical risk.
  
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• Beyond Meat is now Beyond

  06-03-2026 16:59 via foodnavigator.com
  
  Plant-based meat company Beyond Meat has now fully rebranded as Beyond, after releasing a series of products, including Beyond Ground and Beyond Immerse, without the word 'Meat'.
  
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• How Diageo will push its premium power - without the premium price tag

  06-03-2026 15:19 via beveragedaily.com
  
  Diageo's CEO, Dave Lewis, identifies economic pressures as the primary challenge for the spirits industry. To address the downtrading trend, Diageo plans to introduce products at more accessible price points, focusing on smaller pack sizes and revitalizing efforts in the ready-to-drink (RTD) segment, which is growing in importance.
  
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• Cocktail of the week: Chet’s bloody caesar – recipe

  06-03-2026 14:00
  Let’s ratchet up the spice in your Saturday brunch …I love a bloody mary as much as the next person, but sometimes Saturday brunch needs spicing up just that little bit more.Ash Anand, bar manager, Chet’s at the Hoxton, London W12 Continue reading...
  
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• Vietnam’s coffee crisis threatens to upend global supply chains

  06-03-2026 11:08 via beveragedaily.com
  
  Vietnam’s worsening climate shocks, land pressures and supply disruptions threaten global coffee manufacturers with rising wholesale costs despite falling consumer prices. Here’s why the industry is bracing for volatility.
  
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• Fox’s Burton’s Companies factory chief: “I was told being a woman would hold me back”

  06-03-2026 10:56 via bakeryandsnacks.com
  
  Fox’s Burton’s Companies factory manager Rebecca Phillips on women in manufacturing, leadership on the factory floor and the industry’s growing talent challenge.
  
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• EU ‘Meaty’ names ban agreed, ‘burger’ and ‘sausage’ exempt

  06-03-2026 10:45 via foodnavigator.com
  
  The EU's ban on 'meaty' names for meat alternatives has been approved in a trilogue between the Commission, Council and Parliament. While some terms, including 'burger', 'sausage' and 'nuggets', have been exempted, others, such as 'liver' and 'steak', have been added to the list.
  
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• Buffett bets on Kraft Heinz as shock split suspended

  06-03-2026 09:31 via foodnavigator.com
  
  Kraft Heinz pauses its planned split as Berkshire Hathaway signals long‑term support. What’s next for the food giant as it invests $600m in innovation and pricing?
  
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• Helen Goh’s recipe for lemon curd layer cake | The sweet spot

  06-03-2026 07:00
  A fine, tender crumb and a soft, creamy, lemon-spiked mascarpone make this the perfect bake for Mother’s DayThis is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a scattering of e
  
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• The clean label chocolate revolution has begun

  05-03-2026 17:04 via confectionerynews.com
  
  Clean‑label chocolate is accelerating as consumer demand for simple ingredients, natural emulsifiers and transparent cocoa sourcing rises, with major brands reformulating while ensuring taste, texture and indulgence remain uncompromised.
  
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• The future is rosy for English red wines

  05-03-2026 14:00
  England now produces light, fruity reds that are much less heady than their Mediterranean counterpartsWhen did you last buy a bottle of English red wine? Chances are, you never have. Though increasingly available on the high street – Ocado and Waitrose Cellar both stock a couple – reds grown in Blighty have struggled to shift a reputation for being overpriced: the vast majority still cost £15-25 a bottle, which is well outside what most people might consider “everyday dri
  
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• Bakery, snacks and cereals: The next cost shock may start in the Gulf

  05-03-2026 13:51 via bakeryandsnacks.com
  
  The Iran conflict could drive higher costs for bakery, snacks and cereal makers as energy prices, fertiliser markets and shipping through Hormuz face disruption.
  
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• Is kefir losing its fizz? The functional dairy identity crisis

  05-03-2026 11:32 via foodnavigator.com
  
  A taste‑test investigation into kefir's disappearing fizz in Western Europe — exploring why some kefirs stay bubbly, why commercial brands go yeast‑free, and whether the drink’s traditional identity is at risk.
  
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• Nestlé’s F1 move signals bold new brand strategy

  05-03-2026 10:12 via confectionerynews.com
  
  Discover how KitKat’s F1 collaboration signals a shift toward experiential marketing in confectionery, opening new opportunities for innovation and youth engagement.
  
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• Coffee prices drop after record highs

  05-03-2026 10:11 via foodnavigator.com
  
  Following historic highs in 2025, the price of coffee has started to come down. What is driving this decline? Alongside strong supply, a range of other factors are influencing the way in which prices are going.
  
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• Rachel Roddy’s recipe for apple, honey and poppy seed cake | A kitchen in Rome

  05-03-2026 07:00
  The chemistry and alchemy of honey’s special kind of sweetness, and how it complements just the right kind of apples in a humble yet delicious cakeHoney is, among other things, a successful embalming agent. It is also a humectant, which isn’t an eager cyborg, but one of many short-chained organic compounds that are hygroscopic, meaning they attract and hold water, which in turn prevents hardening and encourages softness. Other hardworking humectants are glycerine, which is what keeps
  
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• Inside Emmi’s growth playbook: How the Swiss dairy group is building momentum

  04-03-2026 19:48 via dairyreporter.com
  
  Explore how Emmi Group delivered organic growth in FY25 through strategic acquisitions, Latin American expansion and premium category innovation.
  
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• The future of chocolate: Innovation surges as expectations shift

  04-03-2026 17:03 via confectionerynews.com
  
  Discover how falling cocoa prices, sustainability shifts, and innovation in cocoa alternatives are reshaping the future of chocolate worldwide.
  
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• Iran closes Strait of Hormuz: Which foods will get pricier?

  04-03-2026 16:46 via foodnavigator.com
  
  Iran’s closure of the Strait of Hormuz sends energy prices soaring and disrupts global food supply chains, impacting oils, grains, dairy, meat and packaging.
  
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• How to turn limp rhubarb into tasty jam – recipe

  04-03-2026 14:00
  Using raw honey for fermentation makes this jam a gut health powerhouse Rachel de Thample is one of my food heroines. She’s the author of six books and course director of the College of Naturopathic Medicine’s natural chef diploma, and has also been head of food for Abel & Cole and commissioning editor of Waitrose Food Illustrated, among so much else. She trained with the likes of Marco Pierre White, Heston Blumenthal and Peter Gordon, and now teaches fermentation and gut health
  
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• GLP‑1 drinks take off as brands race for $3.5bn functional growth

  04-03-2026 11:04 via beveragedaily.com
  
  The GLP‑1 beverage market is accelerating fast, with brands innovating in hydration, protein, fibre and collagen to meet soaring consumer demand. Discover the growth forecasts, key ingredients, and global NPD shaping this new $3.5bn category.
  
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• £25 for a cookie? What the baffling luxury bakery boom tells us about Britain

  04-03-2026 11:00
  Amid a cost of living crisis, pricey patisserie is all the rage – and not just in London. Our reporter goes on a crawl to find out if a tart can really be worth £45There was a time when you could get a stuffed vanilla cream slice or a neon-pink Tottenham cake for about £1 on the leafy, residential corner of Hackney, east London, where I stand today. But the branch of Percy Ingle bakery that was here for nearly 50 years is gone. In its place sits Fika, a cafe where a cinnamon bu
  
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• How inflation is changing premiumisation

  04-03-2026 10:34 via foodnavigator.com
  
  Inflation is impacting premiumisation in positive and negative ways. On the one hand, many consumers want 'affordable luxuries' in a tough economic climate. On the other, some products are simply too expensive for consumers to afford. The meaning of premium may be changing, becoming decoupled from price as everything is now expensive.
  
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• Stuffed peppers and aubergine dip: Sami Tamimi’s recipes for savoury Palestinian snacks

  04-03-2026 07:00
  Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dillI still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which gives i
  
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• Mondelēz’s meteoric rise: The strategy behind the superpower

  03-03-2026 15:55 via foodnavigator.com
  
  A deep dive into Mondelēz International’s rapid rise to global confectionery dominance, exploring its strategic acquisitions, portfolio focus, sustainability initiatives, and what the future holds for brands like Cadbury, Oreo, Milka, and Toblerone.
  
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• 5 innovations desperately needed for EUDR compliance

  03-03-2026 15:28 via foodnavigator.com
  
  Europe prepares for EUDR enforcement in 2026. Discover five key innovations—policy, corporate, finance, civil society, and tech—that will shape deforestation‑free supply chains.
  
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• Why do my potatoes go black after cooking? | Kitchen aide

  03-03-2026 14:00
  A drop of lemon and being selective about your choice of cookware could zap any troubles with blackened spuds, as would a highly novel solution from the seasideWhy do some potatoes turn black on cooking, and how do I stop this happening? I usually leave them to cool in the cooking water, but should I plunge them in cold water instead?”
  Jean, Hampshire
  “We’ve all been there,” sympathises spud queen Poppy O’Toole. “It’s a harmless chemical reaction,”
  
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• ‘Where the magic really happens’: the influencers out to celebrate – and save – Britain’s ‘proper boozers’

  03-03-2026 11:03
  With more than 350 establishments closing last year, social media accounts such as Proper Boozers and London Dead Pubs have rallied to fight their sticky-carpeted corner – and bring the ‘old-man pub’ a new clienteleThe Calthorpe Arms on Gray’s Inn Road is a fairly atypical central London pub. With patterned red carpets, brass fittings, leather bar stools, a pool table and Christmas tinsel still hanging in early February, it feels very much a “local”, although
  
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• Chocolate isn’t doomed, but it’s changing fast

  03-03-2026 10:21 via foodnavigator.com
  
  What is the future of chocolate? It may move to new growing regions such as Nigeria, Cameroon and Ecuador, and may adopt new agricultural techniques such as agroforestry and climate smart agriculture. Chocolate alternatives also have the potential to grow in popularity, but will consumers accept them?
  
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• Cocoa whiplash: How a record price spike turned into a demand slump

  03-03-2026 09:47 via bakeryandsnacks.com
  
  Cocoa prices have fallen nearly 70% since 2024 record highs, but demand weakness, reformulation and farmer pressure continue to reshape the global chocolate market.
  
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• Stuffed battered chillies and chilli cheese toasties: Maunika Gowardhan’s favourite Holi snacks – recipes

  03-03-2026 07:00
  The humble spud is the star of the show in a spicy potato and cheese fried sandwich and potato-stuffed battered chilliesCelebrate Holi, the festival of colours and the arrival of spring, with sumptuous, delicious and addictive snacks. The bharwa mirchi pakode ki chaat is full of flavour and topped with tamarind, green chutney and chaat masala. Alongside it, a street-food favourite from my home town of Mumbai: the classic chilli cheese toastie stuffed with potato, peppers and green chutney. Both
  
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