Food news

• Chicken broth, orzo and arctic char: whose fridge is this?

  02-07-2026 11:00 via theguardian.com
  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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• 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 via theguardian.com
  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 via theguardian.com
  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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• 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 via theguardian.com
  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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• The heat is on: everything you need to start barbecuing today

  01-07-2026 16:00 via theguardian.com
  From essential equipment to “zoning” your coals, our expert guide will have you grilling like a seasoned proMelissa Thompson’s summer barbecue recipesYou don’t need much to barbecue apart from a grill, fuel and a lighter. But today’s game is pretty advanced and there are endless tools to enhance and ease the pursuit. When it comes to choosing a barbecue, I’d recommend buying one that has the potential for different accessories. That means you can build up a co
  
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• Private-equity firm acquires $1.6 billion Irca as Dubai chocolate trend fuels growth

  01-07-2026 15:54 via foodnavigator-usa.com
  
  CVC Capital Partners has acquired Italian ingredients manufacturer Irca from Advent, as the $1.6 billion business eyes US expansion, M&A and innovation.
  
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• How to turn excess cream into mascarpone – recipe | Waste not

  01-07-2026 14:00 via theguardian.com
  Transform double cream that’s on the turn into a tangy, luxurious addition to both sweet and savoury dishesHomemade mascarpone is one of life’s true pleasures: thick, creamy and unctuous, with a classic, tart finish, it’s perfect for everything from desserts such as tiramisu, cheesecake or whipped mascarpone cream to savoury dishes such as pasta, risotto or soup. Mascarpone is a simple cream cheese that’s made by heating, acidulating and straining double cream, and it&rsq
  
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• From jerk prawns to juicy chops: Melissa Thompson’s summer barbecue recipes

  01-07-2026 13:00 via theguardian.com
  Whether you’re firing up midweek or taking your time with a weekend feast, try these five fabulous recipes to get you started cooking over the coalsGet barbecue-ready with Melissa Thompson’s guideI dabbled in barbecue for years before I got my first proper grill with a lid and vents. It was a gamechanger; I could control the airflow (to make it hotter or cooler), and the lid transformed the grill into a sort-of oven, enabling slower cooks (rather than only fast grilling). No longer w
  
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• Nestlé to axe artificial colours worldwide in industry first

  01-07-2026 11:49 via foodnavigator.com
  
  Nestlé will eliminate artificial food colourings from all products worldwide by the end of 2026, becoming the first major food company to make such a global commitment as consumer demand for clean-label products grows.
  
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• Mars invests €1.5m in the future of science

  01-07-2026 11:34 via confectionerynews.com
  
  Mars is investing €1.5m in the Lindau Nobel Laureate Meetings through its Mars Impact Fund to support young scientists and advance scientific discovery.
  
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• Historic Istanbul, a spotlight on South Africa, and Indian made easy: the best summer cookbooks for 2026 – review

  01-07-2026 11:00 via theguardian.com
  Essential new titles for your kitchen shelf – plus a classic to rediscoverIstanbul
  Özlem Warren (Quadrille, £28) Continue reading...
  
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• Why the smartest food marketing begins when everything goes wrong

  01-07-2026 09:57 via bakeryandsnacks.com
  
  Nestlé, Calbee, Burger King, KFC and Heinz show how operational setbacks, from thefts to packaging shortages, can become award-winning marketing opportunities when brands respond with creativity and honesty.
  
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• Smoky chipotle tomatoes and chargrilled courgettes: Thomasina Miers’ barbecued meze recipes | Sunday best

  01-07-2026 07:00 via theguardian.com
  Sweetness and smoke are at the fore of these summer saladsWe are at one of my favourite times of the year, but also one of the busiest, with the world seemingly hell-bent on fitting everything in before the summer starts proper. For us, family birthdays abound, with celebrations to organise, cakes to dream up and a constant worry about finding the right presents. Our anniversary is mostly forgotten amid the chaos! What is not forgotten is our deep love of sitting outdoors over long summer evenin
  
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• Kraft Heinz hits 100% renewable electricity across European factories

  30-06-2026 18:44 via foodnavigator.com
  
  Kraft Heinz has shifted European factories to 100% renewable electricity via PPAs and wind/solar, marking a major step in food sector decarbonisation.
  
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• Ferrara accelerates growth with global expansion strategy

  30-06-2026 15:01 via confectionerynews.com
  
  Ferrara is driving growth through innovation, acquisitions, e-commerce expansion and international markets, with brands including Nerds and Jelly Belly.
  
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• Food you can rely on for a decent picnic | Kitchen aide

  30-06-2026 14:00 via theguardian.com
  Scotch eggs, fresh baguettes, arancini and tinned fish are all dependable dishes that won’t hamper a feast at the park or beachWhat failsafe dishes can I take to a picnic? They’re so often disappointing.
  Alice, by emailAh, picnics … Idyllic in theory, tricky in execution. We’re really talking about food that’s structurally sound (and therefore travels well), can be eaten alone (or with salad) and is comfortable when left to sit around for a bit, which is why the hu
  
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• Whey boom fuels surge in protein processing expansion

  30-06-2026 13:01 via dairyreporter.com
  
  Global dairy majors are expanding whey processing to boost WPC80 output, targeting growth in sports nutrition and functional food markets amid tight supply.
  
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• The summer trends hotlist … tomato ketchup’s got competition

  30-06-2026 11:00 via theguardian.com
  From savoury pastries and chilled reds to cherry overload, discover what’s fresh and what’s become just a bit staleSavoury millefeuilles (above)
  Elegant savouries are all the rage on menus right now, for example, at Planque, which has a chanterelle and radicchio millefeuille with comte sauce. Think fancy deconstructed vol-au-vents with modern gastronomic flair. Continue reading...
  
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• EU clearance unlocks €18m boost for novel mycoprotein

  30-06-2026 10:22 via foodnavigator.com
  
  The Protein Brewery raises €18m after EU approval for its mycoprotein Fermotein, signalling growth for fermentation-based protein in Europe.
  
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• Nestlé combines confectionery and coffee to boost growth

  30-06-2026 09:49 via confectionerynews.com
  
  Nestlé combines its coffee and confectionery powerhouses with new Nescafé KitKat and Lion drinks, backed by a £28m UK factory investment.
  
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• Poppy seed potatoes and chicken kebabs: Nisha Katona’s recipes for home-style Indian favourites

  30-06-2026 07:00 via theguardian.com
  There’s a common misconception that Indian cooking is time-consuming and usually involves a dizzying number of ingredients, but these two home standbys show you can create magic in mere minutesMy earliest memories are of cooking, sitting on the floor of my grandmother’s kitchen in Varanasi, northern India, dutifully combining water and flour to make dough or grinding spices between stones, both sensory kitchen tasks that became my playtime. The other kitchens of my life – those
  
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• Letter: Ian Russell obituary

  29-06-2026 17:50 via theguardian.com
  I organised the Campaign for Real Ale (Camra)’s first national Pub Preservation Conference, which took place in Oxford in the 1980s. Our first speaker was Ian Russell, who opened the doors for us towards an understanding of the generational relationship between tradition, community, and the local pub.Ian was an expert on his subject and a great communicator. Real ale, and the village carols of the Sheffield area, have remained on my personal agenda ever since. Continue reading...
  
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• Nestle’s race to scale sustainable coffee

  29-06-2026 15:29 via foodnavigator.com
  
  Nestlé’s Nescafé Plan 2030 reaches key milestones, but questions remain over whether regenerative agriculture and emissions cuts can scale fast enough to secure sustainable coffee supply.
  
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• Georgina Hayden’s quick and easy recipe for caponata orzotto | Quick and easy

  29-06-2026 14:00 via theguardian.com
  There are few things quite like a freshly stewing pan of caponata – here, I’ve made the glossy, sweet aubergines the star of a handy weeknight orzottoI have a core caponata memory, and it doesn’t take place in Italy. It was during my first visit to the Globe theatre in London, which all felt very magical: Shakespeare, an open-air theatre, plus an open-air foyer with a huge, paella-style pan of freshly stewing caponata. I instantly regretted going for a substandard meal beforeha
  
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• Are investors still interested in precision fermentation?

  29-06-2026 12:27 via foodnavigator.com
  
  Are investors still interested in precision fermentation? While interest hasn't disappeared entirely, investors expect more than they once did from precision fermentation-derived products. Other barriers also remain, including time-consuming regulation and expensive production.
  
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• Big Food falling short on regen ag commitments

  29-06-2026 11:05 via foodnavigator.com
  
  Many major food companies are setting big targets for regenerative agriculture. But many key companies are falling short, according to a new report by investor network FAIRR. Many targets are not quantitative or outcome-based, and lack a clear link to financial materiality. As sustainability goals are exposed to increased scrutiny, FMCGs must ensure their goals are clear and can be acted upon.
  
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• Sun, salt and sand: the best beach food from around the world

  29-06-2026 11:00 via theguardian.com
  Coconuts, watermelon … hot doughnuts? We asked five globetrotting chefs for their most memorable seaside eatsPicture a high-summer day at a far-flung beach: the faint putter of lapping waves, drifting plume of suncream scent, and the approaching call of a food hawker making their way across the molten sand. What would you expect, or want, them to be selling? Though cold drinks, fresh fruit and miraculously unmelted ice-creams feel universal, the street snacks and beachside dishes that we
  
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• Nestlé accelerates shift to regenerative agriculture

  29-06-2026 09:06 via foodnavigator.com
  
  Nestlé joins industry coalition backing regenerative agriculture framework to harmonise metrics, strengthen supply chains and hit 2030 sourcing goals.
  
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