Food news

• Plastic-free confectionery packaging? It’s complicated

  02-07-2026 15:08 via confectionerynews.com
  
  Confectionery manufacturers are rethinking plastic packaging as pressure grows to improve recyclability, cut waste and balance sustainability with performance.
  
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• Is vinho verde the perfect summer wine?

  02-07-2026 14:00
  Effervescent, inexpensive and with a moderate ABV, Portugal’s ‘green wine’ is the ideal accompaniment to garden get-togethers and alfresco diningIf there is a better wine for summer frolics than vinho verde, I don’t know it. Translating literally to “green wine”, the wines from the region known as Vinho Verde DOC in northern Portugal aren’t actually green; the verde is metaphorical. These are young wines, inexperienced wines; their hearts haven’t b
  
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• Spicy fish sandos, feta scones and pork chops: Alexina Anatole’s summer berry recipes

  02-07-2026 13:00
  British berries always sparkle in desserts like this French almond sponge, but their hidden talent lies in savoury dishes British berries have a secret; we tend to reach for them in crumbles, fools and jammy things, but their real superpower is their tartness – it’s the key to their versatility. Think of them less as fruit and more as a condiment: something to cut through richness and balance a dish, in much the same way that a good vinegar might. I’ve long had a love affair wi
  
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• Mondelez State of Snacking: The impossible innovation brief

  02-07-2026 11:53 via bakeryandsnacks.com
  
  Consumer expectations are reshaping snack innovation as manufacturers balance protein, sugar reduction, clean labels, sustainability and affordability in every launch.
  
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• Chicken broth, orzo and arctic char: whose fridge is this?

  02-07-2026 11:00
  There is evidence of order, good prep and a sense of fun in American food writer Alison Roman’s fridgeFillet of arctic char
  I got this at the fish market yesterday to cook for my son, Charlie. I dress it with a little soy sauce and lemon juice – he loves it (including the crispy skin).KimchiAlways in my fridge for snacking, eating with steak or rice, and adding to soups or stews. I have a great recipe for tomato-kimchi soup with rice in Something from Nothing, which is reason enough
  
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• Inside Big Chocolate’s Cocoa Plan B

  02-07-2026 09:03 via foodnavigator.com
  
  Cocoa alternatives have gone mainstream. From Mars and Nestlé to Lindt, Mondelēz and Barry Callebaut, leading confectionery companies are investing in cocoa-free chocolate, cultivated cocoa and innovative ingredients to tackle soaring cocoa prices and supply chain challenges.
  
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• Rachel Roddy’s recipe for peppered mussels with salty chips | A kitchen in Rome

  02-07-2026 07:00
  Sarawak peppercorns add their woody, citrus aroma to shellfish steamed in wine and served with crisp friesBlack Sarawak peppercorns have a soft, woody smell, like a forest floor mixed with lemon zest. Those things come through in the taste, too, along with a fruity sweetness. But then peppercorns, the tiny black balls I take for granted (and often forget about), are berries, which is something I didn’t know until I did a pepper tasting at my local spice shop, Emporio delle Spezie.I also le
  
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