Food news

• GLP-1s, tariffs and health: Why food brands are reformulating

  13-01-2026 17:32 via foodnavigator.com
  
  Food reformulation is a a way to adapt to challenges, such as commodity price rises, regulations or tariffs. It is also a way to embrace opportunities, such as consumer demands for healthy options and the popularity of GLP-1 weight-loss drugs. How are brands reformulating?
  
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• Cocktail of the week: The Red Lion & Sun’s kimchi bloody mary – recipe | The good mixer

  12-06-2026 14:00
  Bloody mary, but not as you know it …This sour-spicy twist on the classic brunch drink is very easy to recreate at home.Heath Ball, owner, The Red Lion & Sun, London N6 Continue reading...
  
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• Wegovy’s oral GLP-1 approved for use in the UK

  12-06-2026 13:21 via foodnavigator.com
  
  The UK has approved a once daily Wegovy semaglutide pill for weight loss, marking Europe’s first oral GLP-1 treatment. It will initially be available via private prescription, with NHS use still under NICE review.
  
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• Wegovy oral GLP-1 approved for use in the UK

  12-06-2026 13:21 via foodnavigator.com
  
  The UK has approved a once daily Wegovy semaglutide pill for weight loss, marking Europe’s first oral GLP-1 treatment. It will initially be available via private prescription, with NHS use still under NICE review.
  
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• GLP‑1 is no longer just a weight‑loss story – it’s a full‑scale reset for food & beverage

  12-06-2026 09:18 via foodnavigator.com
  
  GLP-1 drugs could rapidly evolve beyond current use as diabetes and weight loss medications, with new research pointing to potential benefits in cancer, ageing, addiction, osteoarthritis and heart health. As evidence grows and new formats like oral therapies emerge, usage is expected to expand to other populations and health needs. This shift will reshape how and why consumers use GLP-1s, fundamentally shifting consumption behaviours. For food and beverage companies, understanding how their use
  
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• Mosa Meat’s Mark Post on the first lab-grown burger and the future of cultivated meat

  12-06-2026 09:11 via foodnavigator.com
  
  Cultivated meat has come a long way since Mark Post developed the first cultivated burger in 2013. But the Mosa Meat CSO is still at the forefront of the sector. He explains how cultivated meat was first developed, from its origins in the form of cells to the Sergey Brin-backed development of a full burger, and the creation of Mosa Meat itself from this research. He speaks about the advantages of cultivated meat, the technical challenges that it still faces, and where it may go in the future.
  
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• Helen Goh’s recipe for lemon pistachio snacking cake | The sweet spot

  12-06-2026 07:00
  Its nutty, zesty flavour combination makes this single-layer cake an absolute winner for everyday eatingA good snacking cake earns its place not through grandeur, but reliability. It sits patiently on the counter, improves with a day’s rest and can be sliced into at odd hours: with coffee in the morning, tea in the afternoon or something stronger during a tense World Cup match. This lemon and pistachio version is especially companionable: tender, bright and just sharp enough to keep things
  
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• Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out

  11-06-2026 15:20 via foodnavigator-usa.com
  
  Food-tech startups across Europe, the Middle East and Africa are invited to apply for the 2026 Global Food Tech Awards EMEA heat, with entries now open and free to submit.
  
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• Taste still rules, but may no longer be enough to win in the snack aisle

  11-06-2026 15:19 via foodnavigator-usa.com
  
  New Circana data shows consumers still prioritize taste, but increasingly expect functional benefits like protein, probiotics and added wellness in snacks. Brands are responding with indulgent products that deliver both flavor and function, signaling a shift in modern snacking behavior.
  
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• From lardy cakes to simple scones: classic bakes that need no reinvention

  11-06-2026 14:02
  The relentless desire to jazz things up is to blame for the disappearance of fond favourites. But there’s always pleasure to be found in old-school cakesSign up here for our weekly food newsletter, FeastI got into a small and pointless argument with a friend recently when she announced that a certain bakery chain (expanding across England with astonishing speed) was the only place in her London neighbourhood where she could buy scones. Surely not, I said. Then I thought about where, if I w
  
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• Is there such a thing as affordable white burgundy?

  11-06-2026 14:00
  These singular wines from France’s gastronomic heartland are expensive to make and to buy, but if you know where to look, they don’t have to break the bankEveryone loves white burgundy. Made from chardonnay grapes, these wines from France’s gastronomic heartland, stretching from just south of Champagne to just north of Lyon, are singular: graceful, textured and full of joy. But prices tend to be less friendly; Doug Wregg from organic wine importer Les Caves de Pyrene says &ldqu
  
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• Why dairy giants see growth in meal replacement brands

  11-06-2026 13:18 via dairyreporter.com
  
  Dairy giants including Danone, Nestlé and Lactalis are investing in meal replacement brands like Huel, Yfood and Protein Works as demand rises for convenient, protein‑rich nutrition in the era of GLP‑1 weight management.
  
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• Hidden plastics: tackling the drinks packaging problem

  11-06-2026 10:39 via foodnavigator.com
  
  Plastics are often found in places consumers don't expect, as inner layers in cans, cartons and pouches that appear plastic-free. They're there for durability and shelf-life. Yet most consumers are unaware of this, meaning a disconnect is created between perception and reality when it comes to plastic use.
  
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• Ethics alone don’t sell: why plant-based meat needs a rethink

  11-06-2026 10:08 via foodnavigator.com
  
  Plant-based meat manufacturers often promote their products as better for the environment, a more 'ethical' option. But this is not how most consumers think; they are looking for benefits to themselves.
  
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• Rachel Roddy’s recipe for spaghetti with mussels, parsley and lemon | A kitchen in Rome

  11-06-2026 07:00
  Savour the glorious sound of mussels popping open and finish cooking the pasta in the shellfish liquor really to ramp up the flavourIf you put your ear close (but not too close) to a covered pan full of mussels, olive oil, garlic and a bit of white wine (not too much) over a lively heat, you will hear the sound – a cross between a crack, or that of a rip and an unzipping – of the mussels opening. To begin with, it’s intermittent, so you lift and look under the lid to reassure y
  
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• How to turn leftover dressed salad into an Asian lettuce omelette - recipe | Waste not

  10-06-2026 14:00
  
  A viral trend based on an eastern classic, this rolled, multilayered dish is a fun way to use up wilting leaves that also looks impressive on the tableWhen I started looking into the idea of a lettuce omelette, mainly to use up leftover dressed salad, I soon found out that it’s something of a social media trend, as well as a classic Japanese, Chinese and Taiwanese dish. In the trending recipe, the egg whites and yolks are often separated, then the whites are mixed with lettuce and cooked f
  
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• How texture is elevating dairy and alt dairy

  10-06-2026 13:12 via dairyreporter.com
  
  Explore how texture innovation—creamy, crunchy, stretchy and more—is helping dairy and plant-based brands boost value, stand out in commoditised categories, and win premium positioning.
  
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• Theo Randall’s recipes for asparagus and rice frittata, and poached chicken salad with anchovy croutons

  10-06-2026 07:00
  An unusual frittata with a risotto base, and a simple but delicious salad combination that’s sure to be a big hitI love this salad – the combination of soft, juicy chicken, crisp leaves and anchovy croutons is so delicious. We serve it on the terrace at my restaurant and, when the sun is shining, it is the biggest seller by a country mile. But, first, an unusual frittata, which is essentially a risotto base with asparagus: it’s not difficult to make and is perfect for lunch, an
  
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• Is big business done with food?

  09-06-2026 18:35 via foodnavigator.com
  
  Unilever's merger of its food businesses with McCormick and IFF's sale of most of its food portfolio represent a wider trend. Businesses are distancing themselves from often cumbersome, slow-growing food businesses in favour of health, premiumisation and convenience.
  
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• Ideas for make-ahead vegetarian and vegan finger food | Kitchen aide

  09-06-2026 14:00
  Keep things simple, outsource and prep ahead where you can, and never forget the golden rule of canapes …My daughter is getting married: what vegetarian and vegan canapes can I make at least a day ahead?
  Sue, by email
  “Canapes need to be no more than two mouthfuls,” says Barney Desmazery, author of One Dish Four Ways, “unless you’re going to provide something to eat them from, but in my book they’re then no longer canapes.”You’ll not want anything
  
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• Doritos without drivers? PepsiCo’s autonomous truck rollout sparks logistics debate

  09-06-2026 12:09 via bakeryandsnacks.com
  
  PepsiCo is deploying driverless trucks to move Doritos and other products across the US. Could autonomous freight transform food logistics, or will jobs and safety concerns slow adoption?
  
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• Why dairy can’t ignore methane disclosure anymore

  09-06-2026 11:21 via dairyreporter.com
  
  EU CSRD rules and investor pressure are pushing dairy firms to disclose methane emissions. Can the industry adapt while maintaining growth?
  
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• Can dairy thrive in the age of methane transparency?

  09-06-2026 11:21 via dairyreporter.com
  
  EU CSRD rules and investor pressure are pushing dairy firms to disclose methane emissions. Can the industry adapt while maintaining growth?
  
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• What foods do GLP-1 users actually like?

  09-06-2026 09:53 via foodnavigator.com
  
  GLP-1 users are increasingly gravitating towards foods with can supply them with the nutrients they need, especially those with high fibre and protein content. However, this does not mean that taste is no longer a factor. Users are especially attracted to foods with lighter textures which are easier to eat, such as yoghurt, kefir, soup, fruit and veg. Indulgence remains popular as well, but in a different way: GLP-1 users are driving growth in premium chocolate, for example.
  
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• The secret duo shaping global FMCG innovation

  09-06-2026 09:25 via foodnavigator.com
  
  Meet the Nottingham duo behind major FMCG launches, working with PepsiCo, Tesco and more to drive NPD, challenge AI-led innovation and shape future food trends.
  
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• José Pizarro’s recipe for duck legs with cherries and amontillado

  09-06-2026 07:00
  
  Served with a sauce full of sweetness and acidity – and a splash of sherry – this is a simple but deeply Spanish dishDuck is one of those ingredients that feels rather special, but is actually very simple to cook. It’s something I always enjoy taking my time with, so it’s tender and full of flavour, and for me what really makes this particular dish are the cherries, even more so when they’re picotas from Extremadura, where I’m from. They’re small, sweet
  
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• Monster chases global energy drink growth with Coca-Cola distribution muscle

  08-06-2026 15:16 via foodnavigator-usa.com
  
  Monster Beverage is using Coca-Cola’s bottling network to expand energy drinks across Southeast Asia, China, India and EMEA as international sales near half its business.
  
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• Rukmini Iyer’s quick and easy recipe for spaghetti with spring greens, butter beans and harissa | Quick and easy

  08-06-2026 14:00
  
  A simple harissa and cream cheese sauce brings a flourish to this easy dinnerOne of my favourite kitchen shortcuts? Harissa and cream cheese mixed to make a sauce. The cream cheese rounds out the heat from the harissa, and together they work perfectly with everything from beans to pasta – or, in today’s case, both. Spring greens add welcome colour, and the whole lot is spiked with lemon at the end. It’s one of my most-made pasta dishes. Continue reading...
  
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• Tate & Lyle agrees £2.7bn takeover by Ingredion

  08-06-2026 11:55 via foodnavigator.com
  
  After months of speculation, US ingredients giant Ingredion has bought UK company Tate & Lyle. Combined, the two ingredients companies may take up a substantial chunk - roughly 15% - of the world's alternative sweeteners market.
  
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• Fava, roast veg and grilled courgette: the Barbary’s recipes for simple summer dips

  08-06-2026 07:00
  Dip tips: a good mix of North African spice, seasoning, colour and texture is guaranteed to get the palate excited for the meal aheadDips are never just accompaniments at our restaurant, the Barbary in central London, but a way of building flavour from the outset. They set the tone for the meal, so it’s important not only to have a variety of spice and seasoning, but also contrast in colour and texture, not least to get the palate excited straight away. These early-summer dips, inspired by
  
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