- A report published today (20 November) looking at Asia's food and agricultural sector suggests there is a need for massive investment over the next decade.
- Froyo Robotics, a California-based ice-cream vendor, has bought the Lumi soft-serve brand from Coca-Cola Amatil.
- They are simply fresh corn tortillas folded over melted cheese, and anything else you might fancy – but what’s the best way to go about making these Mexican morsels?The quesadilla, according to chef Enrique Olvera, is “the simplest of pleasures”, and is described by Rick Bayless as “the grilled cheese sandwich of Mexico” – though, perhaps surprisingly, despite their name, these toasted tortillas don’t always contain cheese. Whatever’s inside,
- Nordic meat processor HKScan is teaming up with a local food firm to develop plant-based protein products.
- Finland-based food business Fazer Group has announced it is to invest EUR30m (US$33.1m) in its oat milling business.
- Australia-based infant formula company Jatenergy has entered into a five-year manufacturing and supply agreement with a new customer.
- UK craft bakery Geary's has sold a majority stake in the business to food industry veterans, it has announced.
- Avoiding carbohydrates and substituting them with proteins has become a leading dogma for all those who care for their looks and health, while high-protein diets are very often recommended to people who suffer from diabetes or who are obese. But while cutting carbs may save us calories, high-protein diets risk the health of our kidneys, according to new studies, with people who suffer from diabetes or who are obese particularly vulnerable.
- ITC, the India-based consumer goods group, is to acquire a 33.42% stake in a local vending-machine company for US$1.05m.
Innova Market Insights: Consumers more interested in reducing sugar than replacing it, yet use of sweeteners surgesAs more consumers continue to monitor their sugar intake, food and beverage manufacturersâ approach to sugar reduction has taken many forms beyond simple sugar substitution, notes Innova Market Insights.
- Fresher beans, softer water and leaving out the straining are some of the ways that will give your beans deeper flavour and that perfect textureHow do I make dried beans and chickpeas taste as nice as the expensive ones you get in fancy jars. Does it depend on the type of bean, or is there a secret trick?
Danny, Littlehampton, West Sussex“Pulses are probably the one thing I can talk about with any authority, and even that is dubious,” says Itamar Srulovich of Honey & Co and Honey
- Kroger, the largest US grocer, has linked up with a Germany-based vertical-farming business to offer fresh produce in-store.
- India-based food group Wingreens Farms has revealed expansion plans after a Series B funding round led by a Swiss investment firm.
- A hearty, porky, herby feast for a cold winter’s eveningBrown 6 fat Tuscan sausages on all sides in a little oil in a shallow pan. Roughly dice 2 medium carrots and 2 red onions. Remove the sausages then sauté the carrots and onions in the sausage fat until they start to colour. Continue reading...
Fleury Michon cuts food waste with forecasting technology: ‘The supply chain is getting shorter and shorter’French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
- Port and pony for a party, apple seed punch for the abstainers and a bloody Claus for a pre-lunch sharpenerThese drinks are reflective of the season; flavours reminiscent of the aromas, nostalgia and comforting dishes that pervade the holiday time. They’re also drinks designed to suit the various gatherings that crop up. Some work for impromptu drop-ins. Others are for when you need the right cocktail to accompany the multitude of indulgences that adorn the Christmas table.There’s al
- As food makers look to develop better-for-you options that are lower in sugar they are seeking out innovative approaches to formulation.
- In the Greek yogurt companyâs biggest brand expansion to date, Chobani will roll out oat beverages, oat yogurt substitutes, oatmeal dairy yogurt, and dairy creamers in the coming months.
- New Zealand infant-formula manufacturer Synlait Milk has extended a supply deal with a local peer, it has announced.
- New Zealand infant formula manufacturer Synlait Milk has extended its supply deal with a local peer, it has announced.
- Oppo Brothers, a UK-based low-calorie ice-cream maker, has sold an undisclosed stake to private-equity investor HP Wild.
New products - Pots & Co ventures into hot puddings with Lava Cakes; Chobani moves beyond yogurts; Ferrero expands chocolate rangeThe products we picked out this week include Chobani expanding its range beyond yogurts in the US and Ferrero entering a new segment in the same market.
- The products we picked out this week include Chobani expanding its range beyond yogurts in the US and Ferrero entering a new segment in the same market.
- French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce âmore sustainableâ and âtastierâ products.
‘There is a real opportunity for growth’: ScotBio plans rapid scale-up for natural blue and green colouringsScotBio plans to fill a gap in the market for natural blue and green colours having opened its first large-scale production facility in Lockerbie, Scotland.
- The Swiss ingredients supplier has also discovered lamb and smoke-like flavours which it will offer meat-substitute producers.
- A formal takeover offer for infant-formula maker Bellamy's Australia by a Chinese dairy group has been approved by the country's overseas investment regulator.
- Albert Bartlett, the UK potato company, has diversified through taking a 40% stake in a local firm making frozen food products for children.
- Anglo-Dutch consumer goods giant Unilever has resolved its pricing row with a European hypermarket group.
- East-West Specialty Sauces, a US-based business focused on Asia-inspired condiments, has been bought by an undisclosed "strategic" buyer.
- Tyson Foods is hopeful its fire-ravaged beef plant in Holcomb, Kansas, will be fully operational again early in the new year.
- PepsiCo has decided to stop selling its Quaker breakfast drinks in another market, a matter of months after pulling the product in the UK.
- A sumptuously sticky rice dish packed with autumnal flavourIt is such a good time of year for fruit and vegetables. Pumpkins and squash, the rabble of roots and their greens, the first fennel and the last grapes, freckled apples, pears and fuzzy-felt quinces, wild and tame mushrooms, pomegranates, green-black kale and red-stalked chard, the first artichokes and green-tinted citrus, smooth, chocolate brown chestnuts: with all this to wear, no wonder the market, corner shop and supermarket shelves
- This week's round-up of the hottest products hitting the shelves in Europe features a new bite-size protein snack based on a traditional Swedish recipe, a hot gin cocktail and the UK's first CBD infused sports drink.
- Finnish processor HKScan has entered into an agreement with distributor Hes-Pro Oy to develop, produce and launch plant-based protein products.
- Milk processor Australian Fresh Milk Holdings (AFMH) has added to its capacity with the purchase of a local dairy farm business.
- A garlicky braised cabbage infused with chorizo and topped with creme fraiche that’s as good on its own as it is with riceHealthy eating is big news, but we are simultaneously being told that the nutrition in food is plummeting as soil is overworked from intensive farming.My response is to cook with as many whole ingredients as possible – organic, where I can – since we now know that essential nutrients come from good soil. The brassica family is a good place to start: naturall
- US foodservice supplier Golden State Foods has revealed the name of the person who is to become its new chief commercial officer.
- Dutch-based Royal DSM has reached agreement with the shareholders of specialty dairy solutions provider Koninklijke CSK Food Enrichment C.V. to acquire 100% interest in the company for about â150m ($166m).
- 8th Avenue Food & Provisions, the US-based private-label business owned by Post Holdings, is buying a peanut-butter factory in Illinois.
- Nordic food group Orkla has invested an undisclosed sum in a recently launched Norway-based baby-food start-up.
- The publication of dietary reference values (DRVs) for sodium and chloride brings to a close ten years of work that began with a request by the European Commission to update values last set in the 1990s.
- ‘Anything you can do to an animal, you can do to a fish,’ says the Australian chef and author of The Whole Fish CookbookIt’s 9am on a Monday morning in east London, and outside the wind and rain are crashing and bashing. Inside, a 31-year-old Australian chef called Josh Niland paces the floor impatiently waiting for a fish to arrive. He’s not especially picky what kind of fish it is, only that it is an excellent specimen, not much tampered with. But he knows that’s
- High street bargains, best value buys – and reds, whites and fizz to splash out on, chosen for Observer Food MonthlyVoyage au Sud Vermentino
Pays d’Oc, France 2018 (£5.99, Waitrose)
A white grape variety that thrives in the Mediterranean sun, vermentino retains its freshness in the heat. Here that makes for a brilliant value, crowd-pleasing party wine with perky lemon-and-lime and a gently peachy character. Continue reading...
- Roast goose stuffed with mashed potato, onions a la monegasque and marsala custards – the year’s biggest meal sorted“Nothing like a nice festive sherry to fortify the taste buds,” says Auntie Jean, while quietly drinking a pre-prandial Christmas amontillado. This 11-year old, meanwhile, is helping to trim the sprouts by the sink with Dad, who mutters aside that he’ll soon be pouring himself a gin and French once the bread sauce is put to simmer. I always thought tha
- Bake a tart and a swirl of cakes and warm up your home this winterI’ve been spending too much time away from home. (You could measure my life in tubs of instant porridge eaten on trains and sandwich-shop lunches hastily devoured between meetings.) Of course, when I say away from home, I really mean away from my kitchen.My life feels restored with a cake in the oven Continue reading...
- The BBC Radio 6 Music presenter and author of Where the Wild Cooks Go on flamenco, foraging and south Indian foodCerys Matthews was given two books as a child that she has held on to ever since. The first was Roger Phillips’s Wild Food, the classic forager’s handbook, which first sent her out into the woods and beaches in the west Wales of her growing up. The second was Soodlum’s Selection of Irish Ballads, which inspired a lifelong understanding of music as storytelling, a phi
- From the concentration of looking for them and the care of picking them to the delight of eating them, mushroom foraging is a balm for lifeIn her new book, The Way Through the Woods, the Norwegian-Malaysian writer Long Litt Woon describes the various sensory pleasures that are involved in the gathering of mushrooms: the beguiling way they yield to the human hand; their different textures, whether velvety or hairy, rubbery or powdery; even the noises they make (some pop when snapped). Above all,
- Three great red wines from Ribera del Duero, a sometime challenger to Rioja for Spain’s best tempranillo red winesCillar de Silos Crianza, Ribera del Duero, Spain 2016 (£23, bbr.com) Rioja is the big name in Spanish wine, no question. Bottles from the northern region account for around half of all the money the British spend on Spanish wine each year, and its traditional stylistic template of oaky mellowness still shapes what many of us expect from the country’s red wines. The
- The Chinese dishes here are so fresh that you can go eyeball to eyeball with them firstLive Seafood, 163 Ashton Old Road, Manchester M11 3WU (07894 062 214). Seafood prices vary depending upon choices and weight, but roughly £10-£25This week’s restaurant is not a secret. Many of Manchester’s Chinese restaurateurs will know exactly where it is: on a scuffed drag, a mile or so east of Manchester Piccadilly station, overlooking wasteground apparently untouched by thoughts of
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