- Bake the last of the plums under an almond crust – then savour with creamThe last of the plums – garnet red Victorias – baked under a marzipan and almond crumble crust. This deserves a pot of cream to spoon over at the table or perhaps a jug of homemade vanilla custard. Continue reading...
- 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.
‘Policy making must not be muddied by commercial interest’: Industry lobbying under fire at UN Food Systems SummitAs the first UN Food Systems Summit kicks off in New York today (23 September), many hope this historic event will begin to chart a roadmap to a more sustainable, healthy and equitable food system. However, the role that food industry money has played in setting the agenda is already attracting controversy.
- New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
- French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
- The alternative protein market explodes with a wave of innovation in taste, texture and formats to meet uncompromising demands for protein-mimicking market offerings.
- Despite criticism from producers that Nutri-Scoreâs âCâ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
- Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
- The UK was facing warnings of food shortages, and even the prospect of a cancelled Christmas, after CF Industries, which supplies most of the CO2 used in the countyâs food production, stopped work at two of its fertiliser factories because of gas prices.
- The classic Italian bread-and-tomato salad gets a step-by-step guide to perfectionEvery bread-eating culture around the world has as many recipes for using up stale loaves as for bread itself: pain perdu, fattoush, roti curry … Panzanella is one of Italy’s A-team, making a virtue of the bread’s sponge-like ability to soak up flavours. This is a classic version, but it’s infinitely adaptable to other salad ingredients, herbs and seasonings.Prep 5 min
Assembly 25 min
Wholebake and Deeside Cereals merge to form a new player in better-for-you snack bar and cereal spaceA new entity is about to emerge in the healthy food manufacturing space, following the acquisition of Wholebake and Deeside Cereals by private equity firm Elysian Capital.
- Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe âthe perfect matchâ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
- The UKâs Competition and Markets Authority has published a âGreen Claims Codeâ to help businesses ensure their green claims do not deceive their customers.
- Palm oil producer Musim Mas, oil supplier AAK and branded manufacturer NestlÃ are collaborating to tackle deforestation outside concession areas in Aceh, Indonesia.
- A slug from one of those bottles lurking in the back of the cupboard could be all you need to make your dinner burst with flavour• Got a culinary dilemma? Email [email protected] have several varieties of vinegar in my cupboard, but apart from salad dressings and fish and chips, they remain virtually untouched. What other dishes can I enhance with it?Jill, Church Stretton, ShropshireTo find the right vinegar for the job – and I’m assuming we’re talking wine, malt, cid
- A herby, nutty, spicy, veggie treatCut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square. Continue reading...
- The UK government's decision to finally make it mandatory to add folic acid to non-wholemeal wheat flour to help prevent life-threatening spinal conditions in babies is being hailed by all concerned.
- Challenging climatic conditions in southern Europe are expected to lead to a significantly lower wine harvest.
- Imported goods into Europe account for much of the worldâs food-related greenhouse gas (GHG) emissions, according to fresh research.
- NestlÃ has launched a Sustainability Promise to advance regenerative food systems at scale.
- A new UN report reveals that agricultural support is not providing desirable results for planetary and human health, placing the Sustainable Development Goals and Paris Agreement at risk. âWe are not acting fast enough or comprehensively enough,â the report authors warn.
- This week's launches take in NestlÃ's revamped Garden Gourmet launch in the UK; Wholey Moley teams its âcookies with benefitsâ, and Aunt Bessie's âcrispiestâ and âfluffiestâ roast potatoes yet.
- Europeâs first cup of joe developed from cellular agriculture has been brewed in Finland, with both taste and smell hitting the mark.
- When grilled, peaches and nectarines reveal their sweet and tender side, and make the perfect match for soft Italian cheese in a salad to ward off autumn for a little while yetAlthough France and Italy are just across the water, when it comes to getting the perfect peach or nectarine, it can seem as if they are on the other side of the world. Grilling is an excellent way to bring out the best in stone fruit that threatens never to ripen. The hot grill caramelises the sugars and the heat and smok
- Roasted peppers filled with aubergine, mozzarella and anchovies make a rich Italian substitute for British pub grubThere was a staircase off the main bar of the Gardener’s Arms pub. It had thick, red carpet with swirls and led to the flat where the landlady, Alice Jones, our granny, lived with Grandpa, and where we stayed when we visited. When you’re nine years old, being sent to bed is like being banished. Even more so when you’re sent at precisely the moment things are gettin
- ‘Cooking is about quiet moments of joy,’ says the Observer’s food writer in this exclusive extract from A Cook’s BookYou could measure my life in recipes. Each one a letter to a friend, a story of something I have made for dinner, the tale of how it came to be on my table. A salad tossed together with broad beans, salted ricotta and the first white tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day; or
Don’t have a cow? Perfect Day lifecycle assessment underscores sustainability benefits of animal-free dairy proteinsBerkeley-based startup Perfect Day has underscored its sustainability credentials with the release of an expanded lifecycle assessment suggesting its ânon-animalâ whey protein - produced by microbes, not cows â has a dramatically lower environmental footprint than animal-derived whey protein.
- The food writer discusses her new book, Med, while Yotam Ottolenghi, José Pizarro and Sam Clark pick their favourite dishesClaudia Roden wasn’t sure that anyone would be interested in her writing another cookbook. “I kept telling my agent, ‘Nobody will want a book from an octogenarian!’” she says on a video call. Roden has just turned 85 to be exact, and she knew she wouldn’t have the energy for her usual process: travelling across countries and regions
- The poet relates tales of his childhood, run-ins with Bernard Manning – and explains why he wishes Ken Loach would lighten upDr John Cooper Clarke, Salford’s favourite son, arrives in the whitewashed upper room of St John near London’s Smithfield meat market trailing a suitcase. He’s met the fish man on the way in who, like him, has travelled up from Essex this morning, so he can vouch for the freshness of the oysters. Clarke’s come from an appointment with his tail
- The pandemic has seen new retailers emerge, on a mission to satisfy your inner sommelier Some wine merchants have done well out of the pandemic. Among them were big guns such as Waitrose and Majestic, which saw online sales rise by as much as 300% last year. Even smaller shops were unusually busy: on average, sales (many home-delivered) by specialist independent wine shops shot up by 65.6% in April 2020 alone, according to a survey by the trade magazine the Wine Merchant. But, for the sort of me
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