Food news

• Tamal Ray’s recipe for boiled egg curry

  25-02-2023 11:00 via theguardian.com
  
  A quick, filling midweek meal you can make from economical store-cupboard ingredientsWhen I was growing up, this traditional Bengali curry was our go-to store-cupboard dish – the thing we made when there wasn’t any decent fish at the market or we’d forgotten to defrost some chicken. It was made with ingredients we always had and I used to think of it as the poor cousin of the richer meat dishes we had at other times. Nowadays, I remember it far more fondly: a gentle, nutritious
  
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• EU-Mercosur: 6 takeaways for F&B

  09-01-2026 17:29 via foodnavigator.com
  
  The EU-Mercosur deal has been signed. The free trade agreement will remove numerous tariff barriers between the EU and the Mercosur countries (Brazil, Argentina, Paraguay and Uruguay). This has led to significant unease among European farmers, who feel that the agreement may bring unfair competition through cheap Latin American goods entering Europe.
  
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• Cocktail of the week: The American Bar at Gleneagles’ smoked cherry – recipe | The good mixer

  09-01-2026 14:00 via theguardian.com
  A sweet and sparkly way to use up cocktail cherries at the 19th holeIf, like many people, you’ve got an opened jar of cocktail cherries in the fridge after the festivities, here’s a very classy way to use up some of the syrup.Emilio Giovanazzi, head bartender, The American Bar, Gleneagles, Auchterarder, Perthshire Continue reading...
  
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• Nestlé’s reputation in danger over global infant formula recall

  09-01-2026 13:47 via dairyreporter.com
  
  Nestlé faces scrutiny after its largest-ever infant formula recall. Experts explain how transparency, trust, and crisis response will shape investor confidence in 2026.
  
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• Barry Callebaut: The rumoured split that could change chocolate

  09-01-2026 12:46 via confectionerynews.com
  
  Discover why Barry Callebaut may split its cocoa unit, how commodity volatility is reshaping strategy, and what this potential move could mean for the future of the confectionery and snacking industries.
  
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• Mythbusting Dry January: What brands need to know about the alcohol-free movement

  09-01-2026 12:37 via beveragedaily.com
  
  Dry January, initiated by Alcohol Change UK in 2013, has evolved from a modest campaign to a global movement encouraging people to reduce alcohol consumption for a month.
  
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• Can Kingsmill and Hovis really share a loaf?

  09-01-2026 12:20 via bakeryandsnacks.com
  
  A fast-tracked CMA investigation has thrown Associated British Foods’ planned takeover of Hovis into deep regulatory water and exposed how brittle the UK bread market has become.
  
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• Helen Goh’s recipe for baked apples with lemon and tahini | The sweet spot

  09-01-2026 07:00 via theguardian.com
  A wholesome and indulgent pudding that’s a great way to use up dried fruit left over from the festive seasonAfter the excesses of December, these baked apples are a light, refreshing vegan pudding. The filling makes good use of any dried fruit lingering still from Christmas, and is brightened with lemon and bound with nutty tahini. As the apples bake, they turn yielding and fragrant, while the sesame oat topping crisps to a golden crown. Serve warm with a splash of cream, yoghurt or ice-cr
  
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• Is pet food sustainable?

  08-01-2026 16:57 via foodnavigator.com
  
  Pet food has a high climate impact. Due to pet food, the carbon footprint, or pawprint, of dogs is sometimes greater than that of their owners. How can industry deal with these high emissions? Some pet foods have a lower climate impact than others: dry, for example, is better than wet or raw. There are also entirely different forms of pet food, including cultivated pet food, which have environmental advantages compared to traditional pet food.
  
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• Europe’s meal‑replacement boom: 3 trends to watch

  08-01-2026 16:07 via foodnavigator.com
  
  Discover the key trends transforming Europe’s booming $2bn meal replacement market — from GLP‑1‑friendly ‘mini meals’ and next‑gen smart shakes to longevity‑focused nutrition. Explore how brands like Asda, Huel, Sneak and Novos are reshaping health, convenience and functional food innovation heading into 2026.
  
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• Health by stealth: the rise of drinkable no- and low-alcohol beer

  08-01-2026 14:00 via theguardian.com
  Nolo beer is becoming easier, cheaper and tastier, so tip one back in Dry January without a careAs the last of the liqueur bottles are consigned to the recycling and the festive hangovers subside, even those of us who scorn the very concept of Dry January (no booze at all? In the gloomiest month of the year? Are they mad?) tend to take our feet off the alcohol pedal and give our livers something of a rest.Water, of course, is the easiest, cheapest and probably most effective way to detox; it&rsq
  
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• Top 5 longevity trends shaping food and drink

  08-01-2026 13:45 via foodnavigator.com
  
  Discover the top longevity trends shaping the food and beverage industry - from gut health and protein to functional drinks and natural plant‑based eating - and learn how brands can tap into cross‑generational demand for science‑backed, wellness‑focused innovation.
  
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• How F&B can tackle water scarcity

  08-01-2026 09:53 via foodnavigator.com
  
  Water scarcity is a growing problem, one which impacts food and agriculture. What can food producers do to mitigate its impacts?
  
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• Nestlé infant formula scandal escalates

  08-01-2026 08:39 via foodnavigator.com
  
  Nestlé has recalled select SMA infant formulas worldwide over potential cereulide contamination, prompting refunds, product checks and heightened regulatory action as parents and retailers seek clarity on safety and next steps.
  
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• Mark Hix’s recipe for roast pumpkin and pickled walnut salad

  08-01-2026 07:00 via theguardian.com
  This superb winter salad uses shaved and roast pumpkin to bring a riot of textural contrast and a flash of colour to a grey winter’s dayI try to grow a few varieties of squash every season, but in the past couple of years the results have more or less failed me. I originally put that down to the lack of time and attention I’d given those poor plants, but I’m now starting to wonder if the soil in my raised garden beds overlooking Lyme Bay in Dorset is actually right for them.I&r
  
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• Medjool dates, saffron and cardamon seeds: Entrepreneur creates flavorful functional alternative to traditional milkshakes

  07-01-2026 14:34 via beveragedaily.com
  
  Sinsible Food taps into consumer demand for luxurious yet functional dairy-free beverages: drawing on Medjool dates, almonds, peanuts, saffron, and cardamom seeds for health, quality, and exotic flavors.
  
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• The AI revolution sweeping food and drink

  07-01-2026 14:00 via foodnavigator.com
  
  Discover how AI is transforming the food and beverage industry - from smarter supply chains to autonomous R&D - and what it means for the sector’s future.
  
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• How to turn excess hard veg into fridge-raid sauerkraut – recipe | Waste not

  07-01-2026 14:00 via theguardian.com
  An easy and ingenious way to use up odd bits and pieces of root vegThe dry-salting fermentation method used to make sauerkraut works brilliantly on almost any firm vegetable, so you can happily explore beyond the traditional cabbage. I had a couple of carrots and a piece of squash that needed saving, so I turned them into a golden kraut with ginger, turmeric and a little orange zest for brightness. Use whatever you have to hand and let the ingredients lead your creativity. Continue reading...
  
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• What’s brewing at Heineken? Behind the scenes with the R&D chief

  07-01-2026 11:46 via beveragedaily.com
  
  Heineken's new €45m global R&D Center in the Netherlands focuses on brewing innovation, consumer needs, and future brewing technologies, exemplified by products like Heineken 0.0 and Heineken 0.0 Ultimate.
  
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• As cocoa chaos continues, Kokomodo finds its moment

  07-01-2026 11:36 via foodnavigator.com
  
  As cocoa prices surge and supply falters, cell‑cultured cacao start‑up Kokomodo steps in with climate‑proof, customisable cocoa solutions for food, beauty and nutrition.
  
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• Chickpea stew and lentil soup: Imad Alarnab’s recipes for Syrian comfort food

  07-01-2026 07:00 via theguardian.com
  A warm, silky soup and a nourishing and flavourful stew to help get you through the colder weatherbowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of fla
  
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• How affordable indulgence is driving APAC snack market

  07-01-2026 04:37 via foodnavigator-asia.com
  
  We explore how consumers are engaging in mindful spending and drawn to flavour innovations that balance taste and value.
  
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• The Big Shift: Five trends transforming food and beverage

  06-01-2026 16:28 via foodnavigator.com
  
  Overview of the key innovation trends shaping the future of the food and beverage industry, including AI-driven development, sustainable solutions, digital food safety, evolving regulation and rising consumer demand for transparency.
  
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• Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so

  06-01-2026 15:35 via foodnavigator-usa.com
  
  Sweetener manufacturer Manus Bio, aims to democratize monk fruit production and availability in the US via fermentation at its facility in Augusta, Ga.
  
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• Did Joe Wicks kill off demand for protein bars?

  06-01-2026 15:35 via foodnavigator.com
  
  Joe Wicks’ UPF-focused protein bar exposé has sparked renewed scrutiny of ingredient quality, but market data shows consumers aren’t abandoning protein bars — they’re becoming more selective, driving growth in simpler, real‑food formulations and signalling a major evolution in the performance nutrition category.
  
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• What can I use in vegetarian curries instead of coconut milk? | Kitchen aide

  06-01-2026 14:00 via theguardian.com
  Top tips from a roster of experienced curry-makers, from adding a dollop of yoghurt to experimenting with pastesI want to make more vegetarian curries, but most call for a tin of coconut milk and I’m trying to cut down on saturated fats. What can I use instead?Jill, via email
  Coconut milk brings silkiness and sweet richness to curries, and also mellows spices, so any substitute will likely change the nature of the dish. That said, if you really want to avoid the white stuff, Karan Gokani,
  
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• How will tariffs impact food in 2026?

  06-01-2026 11:24 via foodnavigator.com
  
  2025 saw a flurry of tariffs from the US, targeting both nearly every country in the world, and a number of key food sectors. Will 2026 be as turbulent? More importantly, how will food be impacted?
  
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• Coca-Cola announces job cuts as restructuring continues

  06-01-2026 10:49 via foodnavigator.com
  
  Coca‑Cola’s latest corporate layoffs signal broader restructuring across Big Food as manufacturers streamline operations, invest in technology, and adapt to shifting consumer trends.
  
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• Kenji Morimoto’s recipe for root vegetable rösti with crisp chickpeas

  06-01-2026 07:00 via theguardian.com
  Served with mustard aïoli, crisp chickpeas and a quick-pickled red onion and parsley salad, these root veg fritters make a satisfying dish that’s ideal for a weekend brunchI’m a sucker for a rösti, and I truly believe it makes the best breakfast, brunch – or any meal, really. This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard a&ium
  
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• Adults in England eating as much salt a day as in 22 bags of crisps, study shows

  06-01-2026 01:01 via theguardian.com
  Campaigners call for action to make manufacturers reduce salt in food, which can contribute to high blood pressure and deathsAdults in England eat the same amount of salt every week as is found in 155 bags of crisps, according to analysis by a leading health charity.The British Heart Foundation, which carried out the study, said this also equated to 22 bags a day of ready salted, lightly salted or sea salt crisps. Continue reading...
  
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