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-
Chile's Agrosuper finalises move for Salmones Friosur
Chile-based food manufacturer Agrosuper has sealed the acquisition of a local salmon business, its latest deal in the sector. -
Meera Sodha’s vegan recipe for chopped salad with chickpeas, Tenderstem and miso | The new vegan
via theguardian.comChopped salad offers a festival of textures and flavours all in the one mouthfulNot so long ago, I fell down a hole on the internet and landed on a page on Mob’s website entitled A Brief Investigation into Chopped Salads. This sentence, in particular, caught my attention: “According to Jeff Gordinier, food & drink writer for Esquire, ‘chopping intensifies the pleasure of a salad’ Perhaps it was just food clickbait, I thought – but perhaps it was also true? I tes -
Lime prawns and beetroot salad: Yotam Ottolenghi’s recipes for the bank holiday
via theguardian.comKick back, crack open the rosé and enjoy a vibrant, nutty Georgian vegetable paté and grilled lime prawns with courgettesWhether it’s gorgeous or glacial, I’m determined to eat outside this bank holiday weekend. Fresh air I will find and alfresco I will call it! I’m not even talking a full decamp to the nearest common or heath – picnic planning still feels a bit too wishful; I’m thinking more outside the confines of the kitchen, so garden table, front -
How Spoon Guru uses AI to optimise search
Food search platform Spoon Guru uses technology to boost the specificity of product suggestions in nutritional terms. But how does AI undergird this process? -
M&A activity reveals positive news for food and beverage industry
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery? -
Organic vs regenerative: A classic case of ‘frenemies’ pushing each other to do better?
USDA Certified Organic has taken a defensive position in recent years against the proliferation of eco-claims, many of which are not as comprehensive, clearly defined or held as rigorously accountable, but which nonetheless influence consumersâ purchase decisions. -
The top 4 packaging trends in confectionery in 2024
With packaging as diverse and innovative as the sweet treats it houses, 2024 sees brands accelerate their environmental, visual and technological know-how -
How to cook the perfect Jamaican rundown – recipe | Felicity Cloake's How to cook the perfect …
via theguardian.comThe rich and aromatic Jamaican coconut and fish stew in just a few easy stepsSuch is the mystery surrounding this curiously named breakfast favourite that Caribbean chef Riaz Phillips claims that, were he visited by a culinary genie offering to grant three foodie wishes, he’d use one to “ask the lineage and origin of Caribbean rundown”. Citing a dictionary of Jamaican English that describes it as “a kind of sauce made by boiling coconut down til it becomes like custard&rd -
Will precision agriculture ever be adopted?
Precision agriculture provides many benefits for farmers and can help suppliers manage food. But with a myriad of issues, including regulation and farmer adoption, will we ever see widespread use? -
Could adding salt to food increase the risk of developing stomach cancer?
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer? -
Six start-ups rethinking cocoa for alt choc innovation
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer? -
Peas offerings: with fried cod, pork belly, crab rice and goat’s cheese toasts - Nieves Barragán Mohacho’s pea recipes
via theguardian.comThe Basques work wonders with fresh peas: try them with fried cod, fino and jamón, pork belly with fried eggs, goat’s cheese toasts or in crab and pea riceAs with any proud Basque, peas have played a huge part in my culinary education – they even feature in one of my earliest kitchen memories, of five-year-old me podding peas with my mother. In fact, I’d go so far as to say that peas are one of the most important ingredients in our cooking tradition, and we happily eat t -
Olive oil consumption may curb dementia-related death risk: Harvard study
Americans, particularly women, who consume at least a half tablespoon of olive oil per day significantly lower their risk of dementia-related death regardless of genetic predisposition or diet quality, according to a new study. -
More than protein: How meat snacks are redefining convenience and nutrition
With more than 40 meat snack brands exhibiting during the Sweets & Snacks Expo, the protein-packed and portable food category is surging in popularity due to its alignment with consumers seeking convenient, satiating snacks to replace meals on-the-go. -
Cultivated meat’s consumer acceptance problem: Many Americans unwilling to try cultured protein, perceive it as less healthy, less tasty, according to Purdue University survey
Recent survey data from Purdue University that found one-third of Americans are unwilling to try cultivated chicken or cow prepared in a restaurant underscores the extent of the categoryâs "consumer acceptance problem,â despite efforts by industry players to educate potential shoppers about cellular agriculture and its benefits. -
What’s the best way to cook tempeh? | Kitchen aide
via theguardian.comMarinate it first, then steam, grill or fry it any way you like, our panel says What’s the best way to cook tempeh?
“People think of tempeh as a modern meat alternative, but it has ancient Javanese beginnings, where it was eaten as a source of protein when people couldn’t afford meat,” says Rahel Stephanie, founder of Spoons, an Indonesian supper club in London. And this nutty, umami-packed fermented soya bean cake is so much more than just a substitute ingredient: &ldquo -
Nigel Slater’s recipe for paprika and mustard chicken goujons
via theguardian.comSpicy fried chicken in crumbs with a piquant creamy dressingTo make the accompanying dip, mix together 150g of mayonnaise with 175g of thick kefir or yoghurt. Stir in a good squeeze from half a lemon and some salt and pepper. Set aside, or chill until needed.In a mixing bowl, stir together 3 heaped tbsp of dijon mustard with 2 tsp of mild smoked paprika and a little salt. Grate in 1 clove of garlic. Continue reading... -
How are food companies responding to changes in advertising?
From data to legislation, advertising is changing. This provides challenges for food companies but, with their abundance of first-hand consumer data, opportunities as well. -
Are protein bars and powders damaging to gut health?
High-protein products and gut health represent two of the biggest food trends of the last decade, but is one bad for the other? -
From peas to pintos: The new ingredients being tested in plant-based dairy
Researchers are looking beyond soy and oat for plant-based dairy innovation. Which ingredients are being put under the microscope? -
The end to forever chemicals in snack packaging?
As the US prohibits PFAS chemicals in new food productsâ grease-proofing packaging materials and Europe identifies a gap in testing data, calls louden for a total ban on the harmful substances. -
The next dairy 'superfood' could be... fortified buffalo yogurt
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests. -
Pancetta tarts, vegan ginger slice, onion flatbreads – Nigel Slater’s recipes for all-day bakes
via theguardian.comWhether it’s for breakfast, lunch or afternoon tea, these cake and bake recipes will see you through the whole dayI could bake all day. A cake for tea, a nut-freckled meringue for dessert or something soft and fruit-laden for a mid-morning break. And, if guests are around, even for breakfast. Of course, I don’t need to, but there is something deeply civilised about stopping around 10.30am for coffee and a slice of something sweet; making a big savoury flatbread for lunch, its floury -
Rachel Roddy’s recipe for spinach and ricotta gnudi | A kitchen in Rome
via theguardian.comThese small, soft balls make for a speedy supper – serve them with a generous grating of parmesan and a well-dressed green saladThe combination of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a good grating of nutmeg is a familiar and typical filling for ravioli. In today’s dish, though, there is no pasta covering, hence the nudità (nudity) of the little lumps (gnocchi simply means “little lumps”), which is neatly captured by the Tuscan dia -
How 'buttery' cultivated bluefin tuna is made, and served raw
Wanda Fish has succeeded where most have failed; the start-up has grown âvery challengingâ bluefin tuna cell lines for cultivated fish production. -
Why isn’t private label chocolate appealing to consumers?
Despite the cost-of-living squeeze, private label versions of chocolate are not flying of the shelves. Why arenât consumers keen on the private label option? -
Trust in food industry declining
As consumers become increasingly engaged in understanding the contents of the foods theyâre consuming, it appears that trust in the food industry is plummeting. But can that trust be restored? -
NPD Trend Tracker: From Bakewell biscuits to an alcohol-free Rosé with famous connections
This weekâs NPD Trend Tracker has a distinctly summer vibe. There are Bakewell-Tart inspired biscuits to accompany afternoon tea in the garden, alcohol-free sparkling rosà to sip while the sun sets, then animal-free burgers for the barbecue, a hot and spicy honey for the side-salad dressing and Mascarpone Stracciatella Gelato for dessert. Enjoy! -
Lamb kofta, sea bream puttanesca, potato cakes – 20-minute recipes from Anna Haugh
via theguardian.comThe Dublin-born chef talks about realising the culinary value of Irish food, plus six recipes from her new cookbook, Cooking with AnnaWhen Anna Haugh decided to write a cookbook after more than two decades in professional kitchens, pitching her recipes at the right skill level was a challenge. “Trying to simplify and reduce was an interesting learning curve,” says the Dublin-born chef, who opened her restaurant Myrtle in London’s Chelsea five years ago. “Even when I was d -
Nigel Slater’s recipes for roast spring vegetables, tarragon and lemon dressing, and chicory with basil and honey vinaigrette
via theguardian.comIt’s the season of salads, so a good dressing is a must The dressing I make most often is a simple vinaigrette with vinegar, olive oil, a dash of smooth mustard and salt and pepper. I give it only the faintest breath of garlic, the clove left to steep in the vinegar for 10 minutes to take out its sting. I use a workaday olive oil rather than something more peppery or fruity, shaking everything up in a tightly sealed jar. I could make it in my sleep.Sometimes, a slightly more aromatic dress
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