Food news

• How US tariffs are affecting coffee

  26-09-2025 16:43 via foodnavigator.com
  
  The US's tariffs are reshaping the global coffee market, pressuring producing countries and making some markets more desirable
  
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• Festive finger food: how to use Christmas leftovers to make New Year’s Eve canapes | Kitchen aide

  30-12-2025 14:00
  From ham and chicken croquetas to potato-filled fishcakes, there are plenty of interesting ways to use up the bits you have left over from the festivitiesWhat canapes can I make for New Year’s Eve with my Christmas leftovers that will still feel special?
  Ella, via emailFinger food needn’t be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite – no one wants to be manoeuvring a fork, after all. “People just wan
  
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• Rukmini Iyer’s quick and easy party platters: halloumi with pineapple salsa and za’atar carrots with labneh | Quick and easy

  30-12-2025 12:00
  Your bring-along to a New Year’s shindig could be this grilled halloumi with punchy sweet-and-sour salsa, or easy za’atar roast carrots with labneh and pistachioThis hot halloumi platter is such a crowdpleaser that it’s worth making with two blocks of halloumi, even for a smaller group. I like to include this as part of a spread of mixed hot and cold dishes – a jolly, festive update on cheese and pineapple on a stick (which is admittedly hard to improve on). Then, a high-
  
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• Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos

  30-12-2025 07:00
  Caramelised sprouts with onion, thyme and sweet vinegar, served on a crispopen sandwich with soft cheese and pine nutsBrussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love. Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese
  
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• Drinks ideas to get your NYE party fuelled

  29-12-2025 14:00
  Stop stressing about 31 December, keep things simple and go with a flow of prosecco, lambrusco or maybe even a Korean soju …Oh, you thought it was all over? After all the carolling, gifting and tree-ing (not to mention the eating and drinking) of the actual Christmassy bit, it feels almost cruel to have to do it all again, and on – in my opinion – one of the most stressful nights of the year: New Year’s Eve.If you’re not paying over the odds and going out, with lon
  
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• Georgina Hayden’s quick and easy recipe for pimento cheese and pickle loaded crisps | Quick and easy

  29-12-2025 07:00
  Move over, nachos: a loaded crisp platter is the new party snack in townPimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it’s a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there’s a
  
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• New Year’s easy: Honey & Co’s one-pot chicken and rice with amba

  28-12-2025 14:00
  Swerve the stress on New Year’s Eve and serve up a buffet comprising one big dish with plenty of sides, like this chicken and rice with amba, an amazing, tangy Iraqi condimentNew Year’s Eve has always struck me as the most treacherous of nights. Not because of the drink, or the fireworks, or the pressure of staying awake past midnight (although that alone should qualify as an endurance sport). Like Valentine’s Day and your birthday, what makes New Year’s Eve perilous is t
  
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• ‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

  28-12-2025 07:00
  Zinging hospitality and heart-thumpingly good foodFor reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging
  
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• Countdown to 2026 – a New Year’s Eve menu

  27-12-2025 12:00
  Gather your friends and raise a glass to the year gone by with recipes from Thomasina Miers, Honey & Co and Benjamina EbuehiWhen it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road. Continue reading...
  
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• Cheesy heaven: Meera Sodha’s recipe for pumpkin fondue | Meera Sodha recipes

  27-12-2025 07:00
  A decadent, cheesy centrepiece to steal the attention at any party, and built for comfort and joyAs 2025 closes, I wanted to leave you with one of my favourite recipes: the pumpkin fondue. This started life as a Lyonnaise dish that I saw Anthony Bourdain enjoy on his TV series Parts Unknown at Daniel Boulud’s parents’ farmhouse. My adapted version could be a centrepiece of your New Year’s Eve party, where the molten cheese mixture can be spread on bruschetta and topped with pic
  
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• Cocktail of the week: Ambassadors Clubhouse’s Patiala peg – recipe | The good mixer

  26-12-2025 14:00
  An old fashioned with a batty backstoryLegend has it that in 1920 Bhupinder Singh, the maharaja of Patiala, was determined that his cricket team would triumph over a visiting English team. To gain the upper hand, he hosted a grand party the night before the match at which he served his guests Patiala pegs, famously generous four-finger whisky pours traditionally measured from pinky to index finger. Unsurprisingly, the English players overindulged, leaving them very hungover and, inevitably, defe
  
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• The joy of leftovers – what to cook in the calm after Christmas

  26-12-2025 12:00
  From cheeseboard pies to spiced-up veg and one last sweet flourish, this is how to eat, waste less and savour the lull between Christmas and New Year• Sign up here for our weekly food newsletter, FeastAt this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they&rsq
  
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• Helen Goh’s recipe for an espresso martini pavlova bar | The sweet spot

  26-12-2025 07:00
  A selection of meringues, boozy cherries, coffee mascarpone and whisky caramel to mix and match until Big Ben strikes and beyondYour favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s
  
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• How to turn an excess of herbs into a showstopping sauce for just about anything – recipe | Waste not

  24-12-2025 14:00
  This make-ahead, easy green sauce is suitable for to almost any main dish and a great way to use up hang-about herbs Whenever I want to cook something special, my first thought is always salsa verde, and Christmas is no exception. This vibrant sauce is so forgiving and endlessly versatile – a last-minute showstopper that can be whipped up with a few store-cupboard ingredients and some herbs. It’s normally made with parsley, garlic, capers, anchovy fillets, olive oil and vinegar, but
  
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• Why my mum’s scotch eggs are my Twixmas essential

  23-12-2025 13:00
  There’s always one non-negotiable snack in Jimi Famurewa’s fridge at this time of year: a spicy, homemade scotch egg. How did it become a family favourite?The culinary essence of the festive season is a kind of sanctioned chaos. Never mind that, from one angle, Christmas is mostly just rigidly observed collective food traditions and grown adults dying on the hill of whether yorkshire puddings should be served with turkey.I don’t think I ever really feel that warming yuletide ru
  
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• The future of chocolate: An era of bold innovation and ultra indulgence

  23-12-2025 11:47 via confectionerynews.com
  
  Discover how climate pressures, shifting consumer expectations, new technologies, and bold innovation are reshaping the future of chocolate. The ConfectioneryNews broadcast on The Future of Chocolate explores the trends, challenges, and opportunities defining chocolate’s next decade, and what industry leaders predict comes next.
  
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• Could Honest Umami clean up MSG’s reputation?

  22-12-2025 13:50 via foodnavigator.com
  
  Explore the comeback of MSG as brands like Honest Umami challenge old myths, reveal its flavour‑boosting benefits and push for mainstream acceptance.
  
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• Battle of the F&B Trends 2026: Contenders Announced

  22-12-2025 13:31 via foodnavigator.com
  
  Explore the biggest food and beverage trend battles of 2026 — from protein vs fibre to GLP‑1 drugs vs satiety‑boosting foods and functional vs clean label. Discover the rivalries shaping consumer choices, industry strategy and the future of food and drink.
  
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• No more kitchen martyrs – a guide to sharing the load at Christmas

  22-12-2025 13:30
  From peeling sprouts to pouring drinks, there’s an art to being genuinely useful during festive cooking• Sign up here for our weekly food newsletter, Feast“Anything I can do to help?” If ever a line was guaranteed to incense the person in charge of cooking for a crowd, it is this one: uttered in seeming innocence by a guest roused by the sound of clattering pans, and who wants to seem polite but in reality hopes the answer is: “No, thank you.” This was drilled
  
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• A vegetarian Christmas: Chantelle Nicholson’s French mushroom pie, caramelised pear pud and more

  21-12-2025 07:00
  Blue cheese and honey gougeres, roast squash soup with melting brie, mushroom and celeriac pithivier, roast miso brussels sprouts, and a caramelised pear and rosemary puddingChristmas for me began as a summertime celebration in New Zealand, with long days and warm evenings. Twenty-plus years on, the wintry cosiness of a UK Christmas has taken hold. Now, my essentials include perfectly crisp roast potatoes with plenty of gravy, and sprouts (non-negotiable). Even my young niece and nephew love the
  
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• A meat-free Christmas: Chantelle Nicholson’s French mushroom pie, caramelised pear pud and more

  21-12-2025 07:00
  Blue cheese and honey gougeres, roast squash soup with melting brie, mushroom and celeriac pithivier, roast miso brussels sprouts, and a caramelised pear and rosemary puddingChristmas for me began as a summertime celebration in New Zealand, with long days and warm evenings. Twenty-plus years on, the wintry cosiness of a UK Christmas has taken hold. Now, my essentials include perfectly crisp roast potatoes with plenty of gravy, and sprouts (non-negotiable). Even my young niece and nephew love the
  
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• ‘Firm, snappy texture’: the best supermarket crackers for cheese, tasted and rated

  20-12-2025 14:00
  Our resident big cheese munches his way through 10 sets of crackers so you don’t have to make a snap decisionI’m treading dangerous ground critiquing classics such as Jacob’s cream crackers and Carr’s table water biscuits, some of Britain’s most nostalgic family foods. There’s nothing wrong with a bit of comfort eating, especially at Christmas, but both are also symbols of our industrial food culture: bland, beige and unadventurous. That said, maybe they&rsquo
  
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• Cosmopolitan Christmas: Stosie Madi’s French-African-Lebanese Christmas lunch – recipes

  20-12-2025 07:00
  A cross-cultural jamboree of a festive meal, mixing Middle Eastern, west African and French cuisine: peppered smoked mackerel pies, crab gratin, slow-cooked lamb, jewelled rice, and a rum and pineapple cake to round things offI was born in west Africa, and brought up between there, France and the UK in a French-Lebanese-British family. Unsurprisingly, then, our Christmas lunch was more than a bit diverse: my father always insisted on some British and Lebanese elements, while my mother contribute
  
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• How protein powers CPG majors’ expansion plans

  19-12-2025 17:50 via dairyreporter.com
  
  Discover how Danone, PepsiCo, and General Mills are driving growth with protein-packed innovations across dairy, plant-based, snacks, and beverages.
  
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• The race to replace palm oil: Who’s ahead?

  19-12-2025 15:32 via foodnavigator.com
  
  A deep dive into the accelerating race to replace palm oil, exploring the latest breakthroughs in yeast‑based fermentation, plant‑derived fats, and CO2‑converted alternatives. From Clean Food Group to No Palm Ingredients, Äio, Palm‑Alt and Mibelle Group, this article examines which innovators are closest to commercial scale and how regulatory pressure, supply‑chain challenges and evolving consumer perceptions are reshaping the future of sustainable oils.
  
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• Meet the futuristic functional ingredients reshaping human health

  19-12-2025 15:10 via foodnavigator-usa.com
  
  Discover how cutting-edge functional ingredients – from omega-rich parabiotics to sugar-trapping fibers – are transforming food into medicine and fighting chronic disease
  
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• Cocktail of the week: La Petite Maison’s bikini – recipe | The good mixer

  19-12-2025 14:00
  Clementines and cranberries sing Christmas carols in this classy festive premixThis is a home-friendly version of one of the drinks on our new cocktail menu. It’s a batch premix that’s packed with the flavours of Christmas, making it ideal for a festive party. Save the excess cordial for breakfast drinks or for puddings, or for another round of bikinis.Tibor Krascsenics, group beverage director, La Petite Maison, London W1 Continue reading...
  
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• From a showstopping pavlova to a £7 sherry: what top chefs bring to Christmas dinner

  19-12-2025 13:00
  Looking for a great supermarket champagne? Need an easy recipe to take to a party? Or just some really good cheese… Yotam Ottolenghi, Giorgio Locatelli, Ixta Belfrage and others reveal the best snacks, drinks and desserts to make and buy for the big dayChristmas is a time of overwhelming choice, especially when it comes to food. So, to help you navigate the festive feasting, we asked 16 top chefs and cooks to tell us what they buy or make to give to the people brave enough to invite them
  
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• Why is there a whey shortage?

  19-12-2025 09:19 via foodnavigator.com
  
  Demand for whey protein is already strong and growing throughout the world - linked to both functional health and GLP-1s. Scarcity in the US is making this shortage even more acute, and manufacturers are instead looking to European producers.
  
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• A chef’s Christmas: Anna Haugh’s Irish family favourites – recipes

  19-12-2025 07:00
  Red chicory leaves with blue cheese, honey and walnuts; a big jug of caramelised swede and honey soup; a turkey wellington with red wine gravy, cranberry relish and a hispi and sprout slaw; and a showstopping yule log to finishChristmas lunch in my family is about as traditional as it comes, and is pretty much the same every year no matter who’s house we’re at (including at least three monumental rows about things that happened years ago). Everyone chips in, too, even the kids &ndash
  
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