Food news

• 新蛋白质观察：Betagro 鸡肉面条、Thai Union 零食与鲜豆浆

  20-07-2026 10:19 via foodnavigator-asia.com
  
  本期“新蛋白质观察”聚焦 Betagro 鸡肉面条、Thai Union 零食与鲜豆浆
  
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• The global evolution of smart food labelling

  21-07-2026 03:36 via foodnavigator.com
  
  The global landscape of smart food labelling has seen rapid evolution, but some markets are moving faster than others
  
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• Mars cuts jobs as confectionery giant consolidates operations

  20-07-2026 16:54 via confectionerynews.com
  
  Mars will close its Newark headquarters by 2027, cutting 307 jobs as it consolidates corporate functions in Chicago. The move reflects Mars' strategy to streamline operations, boost innovation and strengthen its position in the global snacking and confectionery market.
  
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• Artificial colours: How Europe regulates differently from the US

  20-07-2026 16:42 via foodnavigator.comundefined
  
  Artificial food colours have been a topic of much controversy in the US, with brands and lawmakers aiming to phase them out. But in the EU, a distinction is not made between 'natural' and 'artificial'. All food colours are considered additives, and are therefore strictly regulated.
  
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• Rukmini Iyer’s quick and easy recipe for courgette and whipped feta bruschetta with radishes | Quick and easy

  20-07-2026 14:00
  Perfect for an al fresco lunch spread, these bruschetta come together as quickly as they disappear …Fresh, light but filling – these bruschetta are beautiful to bring outside as part of a lunch spread. They take minutes to whip together (sorry) and, for extra Marie Antoinette at Le Petit Trianon vibes, pick mint (or/and baby courgettes) from your own garden. You can get ahead by making the whipped feta and lemon dressing in advance, and keeping the courgette ribbons and radishes in
  
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• Lindt shares slide as cocoa costs shake investor confidence

  20-07-2026 13:06 via foodnavigator.com
  
  Why is Lindt's share price falling? We examine the impact of soaring cocoa prices, shifting consumer behaviour and what investors are watching next.
  
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• 聚焦中国：伊利布局健康老龄化、电商与运动营养、理性享乐等

  20-07-2026 10:35 via foodnavigator.com
  
  本期探讨伊利在老年营养领域的创新战略、电商渠道的运动营养业务增长、把握理性享乐时代机遇等内容
  
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• China Focus: Yili on healthy ageing, e-commerce and sports nutrition, conscious indulgence, and more

  20-07-2026 10:31 via foodnavigator-asia.comundefined
  
  This edition explores Yili’s innovation strategies for elderly nutrition, sports nutrition growth via e-commerce, capitalising on the conscious indulgence era, and more
  
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• Will cultivated meat soon compete on price?

  20-07-2026 10:30 via foodnavigator.comundefined
  
  Cultivated meat is edging closer and closer to price parity, according to a new viewpoint by Arthur D Little. Many of the key elements of cost have been pushed down, including the all-important growth medium. Furthermore, a supply chain as emerged in the sector, with more specialised companies. Therefore, there is less need for vertical integration.
  
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• Healthy ageing: Yili taps TCM, flavour to boost elderly nutrition

  20-07-2026 10:25 via foodnavigator-asia.com
  
  Yili is blending traditional Chinese medicine (TCM), flavour innovation and age-friendly design to for elderly nutrition products in China’s ageing market.
  
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• 政策精读：印尼棕榈油、印度食品安全与阿联酋 Nutri-Mark 营养标签

  20-07-2026 10:23 via foodnavigator-asia.comundefined
  
  本期“政策精读”涵盖印尼棕榈油、印度食品安全及阿联酋 Nutri-Mark 营养标签相关内容
  
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• 聚焦中东：王老吉在沙特的增长、东盟清真与卡乐比包装

  20-07-2026 10:14 via foodnavigator-asia.comundefined
  
  本期“聚焦中东”涵盖王老吉在沙特的增长、东盟清真及卡乐比包装相关内容
  
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• 聚焦初创公司：苹果醋、能量饮料与美容果冻

  20-07-2026 10:08 via foodnavigator-asia.comundefined
  
  本期“聚焦初创公司”涵盖苹果醋、能量饮料及美容果冻相关内容
  
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• Paradigm shift: Next frontier of probiotics lies in traceability and functionality – TCI

  20-07-2026 07:58 via nutraingredients.com
  
  TCI says the next frontier of probiotics is not drawing more correlations between the gut and other organs, but tracing what travels between
  
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• Pesto Trapanese, pasta pomodoro and torta caprese: Dara Klein’s favourite Italian recipes

  20-07-2026 07:00
  Rustic, authentic and utterly delicious – three dishes that bring the taste of the trattoria straight to your tablePesto trapanese combines almonds, tomatoes, pecorino and a hint of garlic and basil to create a fresher version than the typical Genovese variety, and I especially love the way the richness of the almonds is lifted by the fresh tomatoes – when they’re pureed together, it creates a wonderful mouthfeel. For me, though, pasta pomodoro symbolises home. My mum’s w
  
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• Korea, China lead sports nutrition e-commerce as India drives growth

  20-07-2026 06:40 via foodnavigator-asia.com
  
  South Korea and China remain Asia Pacific’s biggest sports nutrition e-commerce markets, while India records the region’s fastest online sales growth.
  
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• How to make Russian salad – recipe | Felicity CLoake's Masterclass

  19-07-2026 14:00
  Cooked vegetables, pickles and good mayonnaise are key components of this traditional but adaptable dishIn much of the world, including Russia itself, this richly satisfying collation is known as salade olivier, after the 19th-century Belgian-born chef credited with its creation. Its wide popularity is testament to its adaptability and essential deliciousness: robust enough for picnics and packed lunches, it also keeps well and is great paired with just about anything, from fish to a simple gree
  
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• Vieni, Birmingham – ‘A happy hubbub – you cannot pipe this in’ – restaurant review

  19-07-2026 07:00
  Vieni dances a fine line where British Italian restaurants often failVieni, an Italian restaurant in the Jewellery Quarter of Birmingham, is small, Sicilian and scrappy. The Instagram bio of its chef and founder Angelina Adamo reads, “Bite off more than you can chew and learn how to fucking chew”, which feels like a battle cry for almost everyone stepping into hospitality, especially independent places like Vieni, where the waters are choppy and your skillset needs to be varied. Aran
  
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• Rachel Roddy’s recipe for pasta with courgette, onion and raw tomato salsa | A kitchen in Rome

  18-07-2026 15:00
  
  Hot summer days call for a pasta dish that’s treated like salad leaves – tossed gently through a fresh, room-temperature sauceIn her encyclopaedic but not at all stuffy book about Neapolitan food, Jeanne Caròla Francesconi provides half a dozen recipes for pasta with raw tomato sauces suitable for hot days. The one I always notice is vermicelli all’insalata, because of the arrangement of the words. Not the familiar insalata di pasta (pasta salad), but all’insalata
  
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• Meera Sodha’s recipe for roasted Greek salad with orzo | Meera Sodha recipes

  18-07-2026 07:00
  Bring the flavours – and heat – of Athens into your kitchen, with this traditional salad baked for an added sweetness and jamminessGreeks, look away now! Those who don’t turn on the oven in the summer months might want to turn the page, too. Personally, I don’t mind putting something in the oven in summer, not least because I enjoy that the oven does the work when I might not want to. I even quite like that cheeky blast of heat when I open the door, imagining briefly that
  
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• Is environmental compliance becoming Big Food’s biggest cost?

  17-07-2026 18:31 via foodnavigator.com
  
  As EUDR nears implementation, food companies weigh rising compliance costs against stronger supply chains, traceability and sourcing resilience
  
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• Cocktail of the week: Bar Antoine’s jardin éphémère – recipe | The good mixer

  17-07-2026 14:00
  
  Come into the garden for a sparkling summer spritz with flavours of elderflower, apples, eau-de-vie and a splash of absinthe A bright, floral summer spritz, inspired by the gardens of France and simplified for home purposes.Leon Gasco, bar manager, Bar Antoine, London W1 Continue reading...
  
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• Coca-Cola confirms cyberattack as Fairlife operations halted

  17-07-2026 13:04 via foodnavigator.com
  
  Coca-Cola confirms a ransomware attack on dairy subsidiary Fairlife, forcing a temporary suspension of US production operations as investigations continue.
  
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• FDA and USDA face three-way fight over UPF definition

  17-07-2026 12:35 via foodnavigator-usa.com
  
  Comments from FDA and USDA’s 2025 RFI for a UPF definition suggest the main debate is no longer whether UPFs exist, but whether FDA should define them either through processing methods, ingredients and nutrient composition, or a combination of all three.
  
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• National Pickle Month highlights explosive category growth

  17-07-2026 12:33 via foodnavigator-usa.com
  
  Pickle products are booming in 2026, with new launches in protein snacks, beverages and functional formats.
  
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• Can California almonds shed their water-hungry reputation?

  17-07-2026 12:31 via foodnavigator-usa.comundefined
  
  California almond growers are using precision irrigation, groundwater recharge and zero-waste practices to reduce water use and improve sustainability.
  
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• Creatine appeal expands with mental health focus

  17-07-2026 12:11 via foodnavigator.com
  
  Creatine's benefits may extend beyond muscle growth, with new research exploring a potential role in mental health. Could the trending functional ingredient help tackle depression?
  
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• Regulating UPFs will not be easy

  17-07-2026 09:43 via foodnavigator.comundefined
  
  Key bodies around the world are drawing up definitions of ultra-processed food. But creating a regulatory framework will not be easy, because such a definition must be workable.
  
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• Pladis ramps up regenerative agriculture to safeguard critical supplies

  17-07-2026 09:01 via confectionerynews.com
  
  Pladis is supporting wheat growers through new regenerative agriculture programme, aimed at improving soil health, biodiversity and supply chain resilience.
  
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• Benjamina Ebuehi’s recipe for raspberry, cardamom and mascarpone tart | The sweet spot

  17-07-2026 07:00
  
  This fruity summer dessert combines taste and texture with its layers of soft frangipane, crunchy sugar crust and a silky toppingIf there’s one thing I’m very likely to have in my freezer, it’s a pack of ready-rolled puff pastry. And especially so during the warmer months, when I can use it for quick sweet or savoury tarts, be it a casual midweek bake or a fancier dinner party dessert. Layering texture is key, and here we’ve got crisp pastry; soft, slightly chewy at the e
  
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