Food news

• Beneo’s €50m pulse processing plant opens

  14-04-2025 12:01 via foodnavigator.com
  
  The opening is the result of an investment of around €50 million by the Südzucker Group in its site in Obrigheim, Rhineland-Palatinate in Germany.
  
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• Preservative risk puts clean label in the spotlight

  20-01-2026 19:11 via foodnavigator.com
  
  New studies link common food preservatives to higher risks of cancer and type 2 diabetes, driving clean-label demand and innovation in natural preservation.
  
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• Who are the biggest players in pet food?

  20-01-2026 18:20 via foodnavigator.com
  
  Who are the major players in pet food? From FMCG giants Nestlé and Mars to pet food-dedicated companies Hills Pet Nutrition and Meatly, we explore which companies are leading in the pet food category.
  
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• Critical food and drink ingredient squeezed amid Sudan crisis

  20-01-2026 17:30 via foodnavigator.com
  
  Civil war in Sudan disrupts acacia gum production, impacting global supply. Despite challenges, major suppliers like Alland & Robert and Nexira aim to maintain sourcing, emphasizing economic stability and ethical practices. Manufacturers explore alternatives as supply chain issues persist.
  
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• Freeze-dried candy craze grows – but not everyone’s winning

  20-01-2026 15:58 via foodnavigator-usa.com
  
  As freeze-dried candy sales climb, not every brand is winning. Get the story behind Mars’ and Ferrara’s launches and Sow Good’s high-stakes pivot.
  
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• What is a ‘biosolution’? Novonesis F&B chief on biology’s role in 2026 megatrends

  20-01-2026 15:49 via foodnavigator.com
  
  Novonesis’ new F&B chief Andrew Taylor explains what a biosolution is, why biology matters, and how the company is tapping key 2026 food and drink megatrends.
  
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• He never warms the jars, so why doesn’t my son’s marmalade go mouldy?

  20-01-2026 14:00 via theguardian.com
  Our preserving pundits dive into the bittersweet dilemmas surrounding baking paper circles, wax seals and the judicious application of heatWhen my son makes marmalade, he never warms the jars or uses circles of baking paper and cellophane – he just puts the lids on. It never goes mouldy, so am I wasting my time doing it the “proper” way?
  Dagna, Berkhamsted, Herts
  You can’t get much sweeter than marmalade, and this is most likely the reason for both Dagna and her son&rsquo
  
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• What is the ‘GLP-1 halo effect’?

  20-01-2026 10:20 via foodnavigator.com
  
  As the GLP-1 trend expands, a 'halo effect' is developing. Consumers in families of GLP-1 users are increasingly eating GLP-1-friendly diets. Meanwhile, many non-GLP-1 users - health-conscious consumers, those practicing mindful eating, and those on other medications - are attracted to GLP-1-friendly products. What could this mean for the food industry?
  
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• World’s biggest bakery companies: who’s really got the proof in 2026

  20-01-2026 09:50 via bakeryandsnacks.com
  
  A data-led ranking of the global bakery leaders, market shares, growth outlooks and the players shaping a $700bn category.
  
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• Kenji Morimoto’s recipe for miso leek custard tart with fennel slaw

  20-01-2026 07:00 via theguardian.com
  Jammy leeks, savoury sweet chawanmushi and toasted sesame seeds make this flaky pastry dish feel decadent and specialThis savoury custard tart celebrates some of my favourite flavours (and dishes): jammy miso leeks, savoury-sweet chawanmushi (a Japanese steamed custard flavoured with dashi) and toasty sesame seeds, all enveloped in flaky pastry. It feels decadent, so it’s best served with a simple fennel salad, zingy with apple cider vinegar and mustard. It’s excellent eaten while st
  
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• Top 5 trends shaping healthy dairy snacking

  19-01-2026 19:12 via dairyreporter.com
  
  Healthy dairy snacking is booming, driven by demand for high‑protein, gut‑friendly, clean‑label and sustainable products in convenient, on‑the‑go formats.
  
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• Rukmini Iyer’s quick and easy recipe for harissa-spiked orzo with chickpeas and pine nuts | Quick and easy

  19-01-2026 14:00 via theguardian.com
  A store-cupboard saviour for weeknights and ends of the month that you can adapt at will This is my favourite store-cupboard dinner when faced with the pre-shop complaints that “there’s nothing in the fridge”. The cherry tomatoes provide a welcome fresh note, but otherwise it’s a happy cupboard raid. An old Nigel Slater recipe first put me on to the idea of using yoghurt to finish a pasta dish, and it works brilliantly here to balance the harissa. Excellent for a work-fro
  
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• Cocoa crunch: How shortages are rewriting chocolate’s future

  19-01-2026 12:33 via foodnavigator.com
  
  Cocoa supply shocks, soaring prices and new regulations are pushing food manufacturers toward reduced‑cocoa and cocoa‑free formulations. Explore the innovations reshaping chocolate’s future and the impact on global brands.
  
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• GLP-1s: Winners and losers in food and drink

  19-01-2026 11:43 via foodnavigator.com
  
  The GLP-1 trend is changing the food landscape dramatically. Some sectors stand a chance to win, such as functional ingredients, while others, like alcohol or fatty foods, may be more likely to lose out.
  
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• The line between snacking and confectionery is disappearing

  19-01-2026 10:44 via foodnavigator.com
  
  The article explores the evolving landscape of snacking and confectionery, highlighting how industry giants like Mars and Mondelēz are blurring the lines between these categories. It discusses the implications of marketing strategies that redefine traditional treats as snacks, affecting consumer perceptions and industry definitions, all within the context of a growing trend towards healthier snacking options.
  
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• Nestlé infant formula scandal deepens as sickness cases emerge

  19-01-2026 07:10 via foodnavigator.com
  
  British infant hospitalised after consuming a recalled batch of Nestlé infant formula, prompting urgent questions over possible cereulide contamination and calls for a full investigation as the situation continues to unfold.
  
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• Seafood cawl and ale rarebit: Luke Selby’s recipes for Welsh winter warmers

  19-01-2026 07:00 via theguardian.com
  A hearty seafood stew of haddock, leeks and barley, and an almost indecently rich and comforting cheesy rarebit For me, the best winter cooking is about comfort, warmth and connection – food that feels familiar, yet still tells a story. I’ve always been drawn to dishes that celebrate simple, honest ingredients and local tradition, and these two recipes are inspired by that spirit, and by a childhood spent doing lots of fishing in Wales. The seafood cawl is a lighter, coastal take on
  
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• How to make mapo tofu – recipe | Felicity Cloake's Masterclass

  18-01-2026 14:00 via theguardian.com
  Discover the joys of creamy soy bean curd in this spicy Sichuan dish that comes together in minutes Mapo tofu is a Chengdu favourite typical of the “spicy generosity” of Sichuan food, Fuchsia Dunlop explains, though it’s perhaps better not translated as “pock-marked old woman’s tofu”. It may even convert you to the joys of tofu itself, should you still be on the fence about the stuff, because its creamy softness is the perfect foil for the intensely savoury, t
  
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• Corenucopia by Clare Smyth, London SW1: ‘Posh, calories-be-damned cooking and a dad rock soundtrack’ – restaurant review

  18-01-2026 07:00 via theguardian.com
  A Michelin-adjacent bistro with white tablecloths, red-trousered guests and a chunky wine listIn a room packed with fancy types just off Sloane Square in London, I am eating a £52 plate of dover sole and chips while Status Quo’s Rockin’ All Over the World blasts cheerfully through the room. The chips are very nice, all crunchingly crisp and yieldingly fluffy in all the right places. All 12 of them were perfect, in fact, stood aloft in their silver serving vessel. “A-giddy
  
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• Meera Sodha’s recipe for Turk-ish eggs with lemon yoghurt

  17-01-2026 07:00 via theguardian.com
  A warming, scoop-it-up tomato and egg dish a bit like shakshuka, but the zippy lemony yoghurt and harissa give away its Turkish rootsI am not the type of person to say, “These eggs will change your life”, but these eggs changed my life, so they may also make a sizeable dent in yours. The recipe is based on (but not authentic to) the Turkish dish menemen. There is much to love about these eggs, not least how magnificently delicious they are and how fun it is to scoop them up with hot
  
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• How cottage cheese turned from bland to brand

  16-01-2026 23:50 via dairyreporter.com
  
  Discover how cottage cheese became a high‑protein, clean‑label sensation, with premium brands like Alterego, All Things and Arla reshaping the market as viral recipes and TikTok trends drive soaring demand.
  
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• Nestlé’s F1 deal signals industry shift

  16-01-2026 17:43 via confectionerynews.com
  
  KitKat’s new Formula 1 partnership – including its first ever “chocolate car” – signals a fresh era of innovation for confectionery. Discover how this move could inspire more brands to embrace bold collaborations, immersive fan experiences, and limited‑edition products.
  
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• Whey protein suppliers race to expand capacity amid tight markets

  16-01-2026 17:25 via dairyreporter.com
  
  Dairy suppliers are rapidly expanding WPC and WPI capacity as global demand outstrips supply. Actus, Fonterra, Glanbia, Arla, Idaho, Wisconsin Whey and Tirlán invest heavily in new whey protein production.
  
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• Cocktail of the week: Bun House Disco’s pandan negroni – recipe

  16-01-2026 14:00 via theguardian.com
  Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse At Bun House Disco, we’re all about bringing the vibrancy of late-night 1980s Hong Kong to Shoreditch, east London, and paying homage to a time when the island came alive after dark. In that same spirit, our cocktail list nods to the classics, but also features all sorts of Chinese and Asian ingredients and spices.Serves 1Linus Leung, Bun House Disco, London E2 Continue reading...
  
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• Coca‑Cola’s pivotal year: Portfolio shifts and a new CEO

  16-01-2026 13:56 via foodnavigator.com
  
  A detailed look at Coca‑Cola’s financial performance, portfolio strategy, Costa Coffee challenges and the company’s shift toward wellness, digital innovation and new leadership as Henrique Braun becomes CEO in 2026.
  
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• Crack it, snack it, recycle it: Packaging that’ll rule 2026

  16-01-2026 09:53 via bakeryandsnacks.com
  
  Snack packs are finally starting to look like they belong in 2026 instead of 2006, and the pressure to keep evolving isn’t letting up.
  
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• Benjamina Ebuehi’s recipe for Viennese fingers | The sweet spot

  16-01-2026 07:00 via theguardian.com
  Moreish teatime treats that melt in the mouth… go on, you deserve it If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There’s not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they’re pretty straightforward to make, issues often arise when it’s time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough
  
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• Longevity vs healthy ageing: What’s the difference in food?

  15-01-2026 17:51 via foodnavigator.com
  
  Longevity and healthy ageing have taken the world by storm. But what is the difference between them? More to the point, why are consumers gravitating towards them?
  
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• Not keen on feeble nolo wine? Try these instead

  15-01-2026 14:00 via theguardian.com
  There are some decent wine substitutes out there that are worth trying – but it’s always worth remembering that they aren’t actually ‘wine’Are you a lover of oaky rioja, or maybe zingy Kiwi sauvignon blanc, and looking to find a non-alcoholic lookalike? To put it bluntly, I’m afraid you’re out of luck. Alcohol does much more than make you tipsy; it is the magic ingredient that gives so much of wine’s wondrous complexity, character and charm. Not on
  
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• Doing dry January? Use languishing bottles of wine to make the ultimate comfort food

  15-01-2026 13:45 via theguardian.com
  Whether you’re abstaining or just cutting back, a glass of red, white or rosé can elevate everything from risottos and stews to pasta and puddings• Sign up here for our weekly food newsletter, FeastHands up, who is dry Januarying? While it’s not something I do explicitly, I do like to cut back a bit at the beginning of the year. The marathon that is Christmas socialising can be fun but relentless, and I imagine there are many others in the same boat. When it comes to wine
  
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