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New meat analogue developed with ‘less salt, fat, and more flavour than real meat’
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape. -
Antibiotic use in dairy: Could traces in milk put consumers at risk?
When antibiotics are used for livestock, it can put consumers at risk of developing antimicrobial resistance, for example in dairy when traces can get into milk. Regulations, therefore, are vital. -
Animal-free dairy seeks EFSA approval: What we know so far
Precision fermentation-derived dairy players have started submitting novel food applications for pre-market approval in the EU. -
How much time should dairy cows spend outside?
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a âfree-rangeâ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors. -
How to make risi e bisi – recipe | Felicity Cloake's Masterclass
via theguardian.comWhen you’re hankering after something starchy and satisfying, this soupy spring rice delight will definitely please the tastebudsI don’t know whether I prefer saying risi e bisi or eating this Venetian springtime speciality, which is traditionally made to celebrate the feast of St Mark, the city’s patron saint, on 25 April. That said, this deliciously soupy, starchy dish ticks a lot of boxes for me at this time of year, not least because even I can amuse myself in a terrible It -
Nestlé’s top tip for communicating regen ag in dairy? ‘Show, don’t tell’
Setting up regenerative agriculture practices is no mean feat, but communicating the benefits to consumers may be even tougher. -
Should vanilla production be stopped?
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all? -
Expert vs consumer sensory panels: Best of both worlds?
If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for? -
Tim Siadatan’s recipes for Italian springtime pasta
via theguardian.comCelebrate the freshness of a new season with ricotta gnocchi with raw pea pesto, fennel sausage penne and broccoli orecchiettePrep 20 min
Cook 1 hr 25 min
Serves 4 Continue reading... -
‘Plugging the gaps’: Market consolidation in cultivated protein sector vital to overcome ‘disillusionment’
Singapore cultivated seafood firm Umami Bioworks believes that strategic mergers are crucial to overcome doubts about the sector and achieve buy-in from major brands which can help the category scale-up. -
Another week, another record high for cocoa prices
Market update: Analysts have described the upward trajectory of cocoa prices as âparabolicâ as cocoa futures rose another 2.7% to a new record of $10,760 a ton in New York on Monday (15 April) before falling back to Â10,000 a ton after the dollar index (DXY00) rallied to a 5-1/4 month high. -
The wizards of orzo, from soups to risottos
via theguardian.comSoups and stews are what the rice-shaped pasta was made for, but it also works in salads and even some sweet dishesWhat’s the best way to cook orzo?
“Orzo reminds me of being a child,” says Jacob Kenedy, chef/owner of Bocca di Lupo in London. “It’s very comforting, and you can eat it with a spoon.” It is perhaps first worth noting that in Italy the word orzo literally means “‘barley”, and the pasta we know as orzo more often goes by the name -
Nigel Slater’s recipe for aubergine, mint and cucumber yoghurt
via theguardian.comA particularly bright and zingy way with roast veg for springPreheat the oven to 200C/gas mark 6. Remove the stems from 2 large aubergines or 3 medium ones (about 600g total in weight), then cut each one in half, then in half again and then into short lengths (about 4-5cm). Put the aubergine wedges in a roasting tin with 125ml of olive oil, then roast for 30 minutes or until golden on the underside. Turn them, pour in 100ml of water and return to the oven for about 20 minutes until soft and gold -
Heatless technique does the same job as pasteurisation, but keeps key proteins intact
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping key proteins intact. -
Heatless technique does the same job as pasteurisation, but keeps key protein intact
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping key proteins intact. -
UPF watch: What’s the latest on ultra-processed food?
Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Hereâs the latestâ -
Could keto diet delay early Alzheimer's?
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar, but could it also help to combat the early stages of Alzheimerâs disease? -
Zoe staff cuts reflect industry-wide customer churn challenge
Zoe, the UK-based personalized nutrition firm, has announced it will significantly reduce the size of its organisation after over-expanding the team during exceptional, but short-lived, growth last year. -
Nutri-Grade in China: Shanghai launches traffic light labelling pilot for sugar-sweetened beverages
The local government of Shanghai, China has launched a pilot traffic light labelling scheme for sugar-sweetened beverages, with grades to be implemented based on not only sugar but also saturated and trans-fat content. -
Full-fat dairy can lower the risk of diabetes and reverse pre-diabetes - study
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients. -
Kitty Coles’ quick and easy tonnato salad – recipe | Quick and easy
via theguardian.comCrunchy with fennel, lettuce and green beans, with soft boiled potatoes, this tuna salad comes with the double whammy of a tuna-laced sauceMy parents live in Mallorca, and one of my favourite things to eat when I visit them is the most simple ensalada mixta. The best ones are just a mountain of lettuce, white asparagus, a mound of tinned tuna and some capers. As a child, I’d eat all the tuna first, so here is my favourite tuna salad: tuna with tuna dressing, which is inspired by Italian to -
Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew | A kitchen in Rome
via theguardian.comA spring soup-stew known as scafata and typical of Lazio, featuring chard, potatoes, artichokes and new-season broad beansBroad beans are back – long, green fingers with the odd black nail. And so are the warning signs, for those who suffer favism (a rare but acute haemolytic syndrome), as well as for those, such as my neighbour, who think that fave are an abomination. For fans, the first young beans are good raw, with pecorino or cheddar. In Lazio and central Italy, scafa is dialect for a -
NPD Trend Tracker: From coffee leaf kombucha to mental health crisps
In this week's NPD Trend Tracker, we have a number of new drinks, including probiotic soda, premium mezcal and coffee leaf kombucha. On the food side of things, we have new menus for Subway and Foodhak, as well as crisps design to raise awareness for mental health. -
Do non-sugar sweeteners make people hungrier?
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels. -
Inside Danone’s methane strategy: ‘This is the most immediate opportunity we have to slow global warming’
Methane reduction may not be well understood by consumers, but Danone wants to bring them along on the journey. -
‘No such thing as a universally healthy diet’: Meeting individual health needs through personalised nutrition
Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done? -
Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding
via theguardian.comSpring is here and we’re turning over new leavesI made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a soufflé, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves. There was a spring salad, too, this time of butterhead lettuce, peppery watercress and cucumber dressed with a mustardy vinaigrette.Garlic leaves come in bags from the greengrocer, but some will have access to leav -
Notes on chocolate: a kind thought and an old-time favourite
via theguardian.comBe as sophisticated as you like, but never knock Quality StreetI am in Oxford for work, staying in university rooms so beautiful that I instantly feel calmed and looked after. Timetabling and a sick child hoover up my plan to mooch around Oxford discovering chocolate shops in any spare time. That morning I had the foresight to prebook a (very good) cheese and chutney sandwich from the Hamblin kiosk in the market and two types of bun – cinnamon and vanilla – for tomorrow’s break -
A Braccetto, London: ‘It does its thing well at a good price’ – restaurant review
via theguardian.comSpaghetti House has had us on toast for 70 years – but will its new venture be a high street favourite?A Braccetto, 242 Earls Court Road, London SW5 9AA (a-braccetto.com). Antipasti £7.95, mains £14.95-£26.50, desserts £7.35, wines from £35 a bottleThere are sights in London that are so familiar they now go largely unremarked, despite how deserving of comment they are: the sleek, well-fed mice which skitter between the tracks in tube stations; the over-lit sho -
Italian-style cocktails from the Dover – recipes
via theguardian.comThe Dover restaurant in Mayfair does its New York Italian roots proud with a mean drinks list: we present its martini, the eastside, a bicicletta, the godfather and a New York sourA selection of our favourite Italian- and Italian-American-inspired cocktails. Many of our cocktails at the Dover are strained into frozen glasses. Put the glass(es) in the freezer for 30 minutes before serving, removing them just a minute or so before pouring your drink(s). Continue reading...
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