Food news

• ‘Fricy’: why it’s the hottest flavour trend of summer 2026

  26-06-2026 18:27 via foodnavigator.com
  
  Fricy is the fruity-spicy flavour trend set to dominate summer 2026, blending sweet fruits with chilli heat across drinks, desserts and savoury foods.
  
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• ‘It could double as a white noise machine’: the best (and worst) wine coolers – tested

  26-06-2026 16:00
  Our expert put in the hard yards to find the top coolers to keep your wine crisp, whether you’re hosting, picnicking or just want to plonk your bottle in something stylish• The best no- and low-alcohol wines for when you’re off the boozeI’ll admit to being a bit of a wine cooler sceptic – at home, at least. Don’t get me wrong: I love a crisp, cool glass as much as the next summer rosé guzzler. The temperature at which we serve wine is important, but I&rs
  
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• Private equity tightens hold on Big Food

  26-06-2026 15:01 via foodnavigator.com
  
  Private equity is reshaping food and beverage through deals, consolidation and portfolio shifts - but rising costs, valuation gaps and pressure are changing the pace.
  
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• Cocktail of the week: Posie’s jalisco soda – recipe | The good mixer

  26-06-2026 14:00
  With a champagne cordial base, this is the perfect drink for long, hot nightsThis is our take on a refreshing highball or spritz for those warm summer evenings.Joe White, Posie, Manchester Continue reading...
  
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• Why food scientists still can’t crack the perfect natural red

  26-06-2026 13:41 via bakeryandsnacks.com
  
  Why is a heat-stable natural red still one of food science's biggest challenges? Kalsec's Christina Cuddihy explains the science, cost and formulation hurdles facing bakery and snack manufacturers.
  
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• How much? The hidden costs of restaurant dishes

  26-06-2026 09:00
  Two chefs lift the lid on the expensive business of creating menus they loveYou pay: £21 Restaurant profit: £1.65 Continue reading...
  
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• Helen Goh’s recipe for apricot traybake with rosemary, orange and vanilla sugar crust | The sweet spot

  26-06-2026 07:00
  Apricot season is about to kick off in earnest, so make the most of that honeyed perfume with this soft, buttery cakeLate June is when apricots begin to appear in earnest, piled high on market stalls and often giving off that elusive, honeyed perfume that suggests they might actually taste as good as they smell. This simple traybake makes the most of them: the cake is soft and buttery, with soured cream lending tenderness and a gentle tang, while the apricots themselves slump slightly into the b
  
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