Food news

• Abby Lee’s one-pot Malaysian recipes

  25-02-2023 15:00 via theguardian.com
  
  A classic braised pork belly dish, a lip-smackingly hot-and-sour fish stew and a mustard green duck stew make up this trio of warming south-east Asian dishesMalaysia isn’t known for its cold weather, but, when the rainy season arrives in November and December, the temperature does tend to drop – to 25C. During the colder months in Britain, meanwhile, I eat lots of peppery broths spiked with chilli and ginger, and often serve them with “cooling” vegetables to balance the h
  
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• Why is Ingredion taking over Tate & Lyle?

  18-06-2026 17:16 via foodnavigator.com
  
  Why is Ingredion acquiring Tate & Lyle? The two companies are compatible, with Tate & Lyle's focus on mouthfeel and fibre complementing Ingredion's speciality texturisers and plant-based offerings. For Ingredion, the deal bolsters its strategy on texture; for Tate & Lyle, it gives access to greater scale.
  
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• Why corner shop wines are not to be sniffed at

  18-06-2026 14:00 via theguardian.com
  Whether making a last-minute panic buy or you simply can’t be bothered to stray far from home, the dusty shelves of your local store often boast their share of trusted, dependable bottlesThere was a time in my life when Campo Viejo Tempranillo was as essential as milk or bread; my flatmates and I designated it our “house wine”’. The year was 2011, we wore a lot of elasticated statement belts and lived opposite a corner shop by Brixton prison. Like us, the wine was young,
  
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• Döhler commits to cocoa‑free future with Nukoko acquisition

  18-06-2026 13:39 via confectionerynews.com
  
  Döhler’s acquisition of Nukoko signals a shift for confectionery as cocoa-free chocolate moves from niche to scalable solution amid supply and cost pressures.
  
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• Lindt hits 100% cocoa milestone amid Big Confectionery sustainability drive

  18-06-2026 11:42 via confectionerynews.com
  
  Lindt & Sprüngli reaches 100% Rainforest Alliance certified cocoa as Big Confectionery accelerates sustainability, farmer income and long-term supply resilience.
  
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• How much fibre is too much?

  18-06-2026 09:26 via foodnavigator.com
  
  With the rise in the popularity of fibre, especially due to trends such as fibremaxxing, what is the risk of consuming too much of it? Bloating, excess wind, abdominal discomfort and changes in bowel habit can be the result of too much fibre. Fibre overconsumption can even affect how people absorb certain nutrients, such as zinc, iron, and calcium.
  
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• Rachel Roddy’s recipe for focaccia sandwiches with mortadella and parmesan cream | A kitchen in Rome

  18-06-2026 07:00 via theguardian.com
  A family favourite transforms TV dinners into a summery eventIt’s the time of year when the TV, balanced on the Ikea unit with castors, its feet supported by wooden splints, is wheeled between the kitchen doors so it faces out on to the terrace (flat roof). In the absence of a barbecue or outside shower, the TV is our seasonal shift; an inside object moved outside and, in the process, made (slightly) more exciting. As a result, TV dinners are also altered, as well as given another layer of
  
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• Mars goes all in on renewables as emissions fall and growth climbs

  17-06-2026 18:08 via confectionerynews.com
  
  Mars hits 100% renewable electricity across US operations, cutting emissions while growing the business and scaling clean energy and regenerative agriculture.
  
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• Nestlé Waters sale tested as buyers weigh risks

  17-06-2026 16:47 via foodnavigator.com
  
  Legal scrutiny and environmental allegations cloud Nestlé’s Waters sale, leaving the industry watching whether the exit will be partial or complete.
  
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• Mondelēz reveals taste is no longer king in snacking

  17-06-2026 15:59 via bakeryandsnacks.com
  
  The 2026 State of Snacking report explores why consumers increasingly discover food visually, value texture and make purchasing decisions driven by comfort, reward and connection.
  
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• Is ‘healthy enough’ the new ‘better for you?’

  17-06-2026 15:26 via foodnavigator-usa.com
  
  Consumer desire for ‘more’ is driving innovation around healthy enjoyment, elevated convenience, collaboration, crossovers and memorable or immersive experiences, according to Circana’s 2025 New Products Pacesetters report.
  
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• How to turn yoghurt pot scrapings into a marinade for fried chicken – recipe | Waste not

  17-06-2026 14:00 via theguardian.com
  An almost-empty container can be a vessel for food alchemyUsing an almost-empty yoghurt pot to marinate meat and vegetables is one of my favourite ways to prepare dinner. It’s a really simple and tidy way to marinate food that not only saves on the washing-up, it also turns a few yoghurt scrapings that might otherwise be destined for the drain into a flavour-enhancing, tenderising, waste-saving hack. Continue reading...
  
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• Clear whey drives functional drinks boom amid tightening WPI supply

  17-06-2026 13:26 via dairyreporter.com
  
  Clear whey is driving growth in functional beverages, but tightening WPI supply and rising prices pose challenges for manufacturers.
  
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• GLP-1 users are cutting food and drink spend – and here’s why

  17-06-2026 12:46 via foodnavigator.com
  
  GLP-1 adoption is rapidly changing British shopping habits, cutting grocery spend while boosting demand for smaller portions, functional foods and oral care.
  
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• A lemony loaf, a stir-fry and a cheeseboard pickle: Ravinder Bhogal’s courgette recipes

  17-06-2026 07:00 via theguardian.com
  Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwichCourgettes don’t have to be boring, thanks to their shapeshifting magic. Shave with a vegetable peeler, douse in olive oil and lemon juice and eat raw, or spiralise for noodles. Alternatively, grill until blackened, scoop out the creamy innards, and fold into tahini for a smoky dip. Courgettes are irresistible grated and turned into fritters
  
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• Big food M&A: when is it a threat to competition in the EU?

  16-06-2026 17:47 via foodnavigator.com
  
  Mergers and acquisitions will often face significant scrutiny from competition law in the EU. If these companies harm competition, for example gaining significant market share without competitive constraints, the European Commission will often ask for concessions to mitigate this. Competition law is always changing, and the Commission are now taking a more long-term, ecosystem-wide approach to scrutiny.
  
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• Mondelēz appoints new EVP and CFO in leadership reshuffle

  16-06-2026 17:01 via confectionerynews.com
  
  Mondelēz appoints Amit Banati as CFO, signalling continuity and a focus on disciplined growth as competition in global snacking intensifies.
  
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• The secret to a great TV dinner | Kitchen aide

  16-06-2026 14:00 via theguardian.com
  It’s all about ‘easy bowl food’, and grub you can shovel in on the sofa without having to cut anything upWhat are the best summer TV dinners?
  Mel, by email
  Few are as committed to teas on knees as Ella Risbridger: “It appals my parents, but I eat on the sofa just about every day,” says the author of The Kitchen Book. The key, she says, is not having to cut anything up: “One-handed cooking is a good way of thinking about it,” which is to say that Mel shou
  
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• Mars names new digital executive as growth strategy ramps up

  16-06-2026 12:45 via confectionerynews.com
  
  Mars appoints Kemal Cetin as CDIO to drive digital transformation, accelerate growth and strengthen its global snacking strategy amid Kellanova integration.
  
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• Iran-US peace deal: What it means for food

  16-06-2026 08:30 via foodnavigator.com
  
  The US and Iran have agreed on a peace deal. What could this mean for food and beverage? Food prices are unlikely to fall straight away, due to long-term contracts taking a long time to filter through the supply chain. However, for some classes of commodities, such as palm and soybean oils (which are used for biofuels), prices could fall more quickly. The prices for plastics used for food packaging may fall more quickly than food as well.
  
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• Hot dogs, and prawn and pork toasts: Max Halley’s World Cup sausage party – recipes

  16-06-2026 07:00 via theguardian.com
  
  Perfect for the football, these half-time snacks are quick to assemble and sure to score highly with friendsBoth of these sausage-based delights are great for a gathering, can be prepared in advance and go really, really well with ice-cold beers. God bless the sausage. Whether your team is winning, losing, embarrassing or delighting, everyone will consider you the Cristiano Ronaldo of half-time snacks if you bang either of these out. The prawn and sausage toasts can be made in advance and kept i
  
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• Nestlé USA eliminates artificial colors as part of broader reformulation overhaul

  15-06-2026 20:27 via foodnavigator-usa.com
  
  Nestlé USA has completed its 2026 goal of removing artificial colors defined by Food, Drug & Cosmetic (FD&C) from its US food and beverage portfolio as part of the company’s broader reformulation and transparency initiatives.  
  
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• Georgina Hayden’s quick and easy recipe for gochujang crispy rice and avocado salad | Quick and easy

  15-06-2026 14:00 via theguardian.com
  A crunchy, tangy antithesis to traditional soggy rice saladsThere are not many foods I will pass on, but a traditional rice salad is something I have never been able to get on board with – soggy dressed grains just don’t do it for me texturally. However, the current trend of roasting or pan-frying the grains is a whole other story. I love the added flavour it brings, the crunchy texture, and the way the rice soaks up everything with which it is enrobed. This gochujang dressing is my
  
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• Heatwave winners and losers: what’s selling when temperatures rise?

  15-06-2026 13:53 via foodnavigator.com
  
  Heatwaves can have a significant impact on food consumption, pushing consumers to embrace some foods and shun others. Winners from heatwaves include bottled water and hydration beverages, ice cream, and even iced beverages. Losers, on the other hand, include confectionery, hot meals, bakery, and other dairy products.
  
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• Chewy, gooey, crunchy or creamy: do consumers value texture?

  15-06-2026 09:54 via foodnavigator.com
  
  Brands, especially in confectionery, are increasingly prioritising texture. But do consumers value it? Consumers look for certain textures, including creamy, chewy and crunchy, in indulgent products. In chocolate specifically, nearly as many are attracted to products by texture as by flavour.
  
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• Chicken tikka, crab curry and podi cauliflower rice: Chetna Makan’s easy Indian recipes

  15-06-2026 07:00 via theguardian.com
  An Indian feast that doesn’t require an overwhelming list of spices, from snackable chicken bites to a punchy crab curry and a fragrant way to use up leftover riceThese are my absolute favourite little chicken bites to eat with some coriander chutney: they make a perfect snack, enjoyed hot on their own, but they’re also great with some paratha, plain roti or even a simple pulao. The crab curry, meanwhile, is something I make especially for me, because my family are not big on crab ye
  
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• How to make buffalo chicken wings – recipe | Felicity Cloake's Masterclass

  14-06-2026 14:00 via theguardian.com
  Master the ultimate (and gloriously messy) finger food, in nine simple stepsWhen I first made these back in 2015, I noted that the British are “not enthusiastic” consumers of chicken wings. The fried chicken boom has changed all that, but these tangy, spicy versions, named after the American city rather than the beast, still aren’t as well known as they deserve to be, given what perfect finger food they make while watching (or pretending to watch) sport.Prep 15 minDry 1 hr+
  Coo
  
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• Oudh 1722, London SE1: ‘Finickety food, yes, but still a blowout feast’ – restaurant review | Grace Dent on restaurants

  14-06-2026 07:00 via theguardian.com
  It may be obviously Michelin-chasing, but it’s also resolutely midriff-expandingOudh 1722 is chef Aktar Islam’s first foray into London, following his barnstorming ascent in Birmingham with the likes of Opheem. Brum’s love for Islam is resolutely misty-eyed, while Opheem’s 10-course tasting menu has garnered two Michelin stars. It is the ultimate special-occasion spot within a 100-mile radius, more akin to L’Enclume in vibe than its fellow two Michelin-starred India
  
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• ‘Tastes like I remember from childhood’: the best supermarket double cream, tasted and rated

  13-06-2026 14:00 via theguardian.com
  The very best double creams have a wildly complex taste, but which brands are a little scoop of sunshine and which are much of a muchness?• The best supermarket natural yoghurtsThis was a tricky taste test, not least because 70% of these creams tasted pretty much exactly the same, which is a clear reflection of how homogeneous our conventional food system has become (much of our cream is made from milk sourced from thousands of farms across the country and mixed together). Even the packagin
  
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• Meera Sodha’s recipe for fried courgette, black bean and goat’s cheese tacos | Meera Sodha recipes

  13-06-2026 07:00 via theguardian.com
  Ever since Stanley Tucci got me into fried courgettes, I’ve been obsessed. And, of all the ways I’ve used them since, this is by far my favouriteI had my head turned by fried courgettes while watching Stanley Tucci eat spaghetti alla Nerano (on Searching for Italy). So much so, in fact, that I went so far as to book a table at Lo Scoglio da Tommaso in Nerano while I was in Italy last year, only to be thwarted by a broken-down car. Still in search of the pleasure, my husband, Hugh, ma
  
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