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The end to forever chemicals in snack packaging?
As the US prohibits PFAS chemicals in new food productsâ grease-proofing packaging materials and Europe identifies a gap in testing data, calls louden for a total ban on the harmful substances. -
Nigel Slater’s recipe for mango and passion fruit fool
via theguardian.comA voluptuous chilled bowl full of summer’s finest fruits In a chilled bowl, whip 150ml of cream until it starts to feel heavy on the whisk. It should sit in soft folds, rather than be stiff enough to stand to attention. Stir 100ml of yoghurt into the cream. Avoid over-mixing them. Chill in the fridge.Take 2 medium-sized, ripe mangoes, and by ripe I mean fruits that are giving to the touch, deeply fragrant and maybe with a golden bead of juice already appearing at their stalks. Peel the man -
Affordability still major barrier to plant-based adoption
When it comes to promoting a plant-based diet, one consumer belief is proving tough to break. -
OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’
For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030. -
Why are soybean prices falling?
Despite challenges from regulation and climate, soybean prices have spent the last year falling. What accounts for this? -
The science of sound: What is it about the crunch that keeps snackers dipping in for more?
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, itâs an enlightening subject that no product developer or marketer should ignore. -
Thomasina Miers’ recipes for summer salads
via theguardian.comA smoky caesar salad with fried croutons and an anchovy aioli; and a zingy grapefruit, mint and creamy burrata salad with pistachio oilSome think of salads as an exercise in restraint. For me, though, they are the opposite. Just think of dressings: delicious mixtures of vinegar, oil and almost anything else. Vinegars lend sparkling acidity to anything they touch, while a good olive oil is full of the right fatty acids, tastes wonderful and carries other flavours effortlessly. And, like all good -
Grilled sardines, baked hake, baked haddock: Nigel Slater’s easy fish recipes
via theguardian.comThe less fuss, the better the result in these simple recipes that make the most of British seafood and seasonal vegetablesWhen I find beautiful, sparkling fresh fish, I treat it simply, preferring to grill it with a soft herb butter, make a fish sandwich with a soft bap or simply bake it with seasonal vegetables. For seafood, maybe a little cream and herb sauce, but the point is to let the fish and seafood be the star of the show. The less fuss the better, letting its freshness shine through.Rec -
French agency warns ashwagandha unsafe in specific populations
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has warned against the use of ashwagandha in a number of specific populations, making it likely operators will be advised to use label warnings. -
Rachel Roddy’s recipe for ciambotta, or braised peppers, tomatoes and potatoes | A kitchen in Rome
via theguardian.comA southern Italian summer stew of tomatoes and peppers like a ratatouille – serve with pasta, fried eggs or cheese As I’ve mentioned before, our cooker is a 1972 GasFire Cucina 800. It’s the four-burner version of the five-burner model pictured in Sophia Loren’s book, In the Kitchen with Love, published in 1972, which just happens to be the year I was born, meaning that Sophia and I, our cookers, cooking and books are inextricably linked. However, her larger model had a d -
First speakers announced! Hear from Tony’s Chocolonely, FAO, Mintel and more
Climate Smart Food is returning for its fourth year, and weâre thrilled to announce the first round of speakersâ -
Does it matter that consumers don’t understand the term ‘ultra-processed’?
Consumers have consistently been shown not to understand what the term âultra-processedâ means. But how much does this matter? -
Early peanut exposure reduces allergy risk by 71%
As the number of peanut allergy sufferers continues to rise, scientists investigate whether early exposure is the solution. -
NPD Trend Tracker: From fish-free salmon to classic flavour throwbacks
The classics are getting a makeover in this weekâs NPD trend tracker. And thatâs not all! Discover the latest innovations from the world of food and beverages. -
‘Spain is much more than patatas bravas’: José Pizarro’s summer recipes
via theguardian.comHe has been championing the cooking of his home country for 25 years. On his summer menu? Prawn pil pil tortilla, chicken chilindron, flan de fresaWhen José Pizarro first arrived in the UK in 1999 seeking to expand his horizons as a chef, he found a country in a benighted state of ignorance as far as Spanish food was concerned. “People were confusing jamón ibérico with parma ham,” he says with a shudder. “Everyone thought it was all just patatas bravas and -
Conservationist Isabella Tree: ‘Rewilding is vital for the UK’s agricultural future’
via theguardian.comThe farmer and author on allowing nature to transform and restore our ecology – and how the best way to measure progress is through dung beetlesAt lunch in Hove, a block back from the seafront, on the first summery day of the year, Isabella Tree is explaining the phrase that best describes her work: “Don’t just do something, stand there.”The phrase captures the philosophy behind rewilding, the movement that the happily named Tree has done so much to pioneer, with her husb -
Nigel Slater’s recipes for vanilla shortbread with pistachio and cherries, and feta scones, watercress and cucumber butter
via theguardian.comUnusually flavoursome treats for a truly glorious afternoon tea in the gardenI made a batch of scones this week that I was particularly happy with, introducing crumbs of feta and thyme leaves to the dough, and offering them warm from the oven with a peppery butter of watercress and cucumber. A tiny mouthful of summer.Afternoon tea is a timeless treat that rarely fails to delight, and never more so than in a shady corner on a summer’s afternoon. Homemade scones, freshly baked biscuits and a -
Why muscat is a must when it comes to summer
via theguardian.comA sweet and floral muscat from the Rhone Valley is sunshine in a glassDomaine des Bernardins Muscat de Beaumes de Venise, Rhône, France 2023 (£14.90, 37.5cl, tanners-wines.co.uk) Deep in the Mediterranean southeastern corner of France in the Southern Rhône Valley, Domaine des Bernadins is one of those impossibly charming family-run wineries that are the heart and soul of French wine. Romain Hall, the fifth generation of the family to make wine at the domain, works amid a higgle -
Whole Beast at the Montpelier, London: ‘Not subtle but huge fun’ – restaurant review
via theguardian.comThe flavour-packed classics here in Peckham are defiantly on the right trackWhole Beast at the Montpelier, 43 Choumert Road, London SE15 4AR (020 7635 9483). All dishes £3-£16, desserts £4-£6, wine from £25Some menus read like the setlist for a Take That gig: a few ballads to kick things off, in the shape of cheery salads and dips, building towards some serious live fire grill, dancefloor fillers. Others are a bit more Elbow: a warm, comforting and life-affirming jo -
Wanted: cocktails to cool a crowd
via theguardian.comNew ideas for summer coolers“When I was in Miami a few years ago, they served frosé by the pool and it was divine,” says Andy Clarke, author of House of Gin. That’s essentially a rosé slush puppie, but Clarke has since cranked it up a gear with the addition of sloe gin. He combines five parts rosé, three parts sloe gin and one part cranberry juice, then freezes the lot overnight in a clip-lock container. “Because of the amount of alcohol, it will only -
‘Guests like to be known’: restaurants luring diners back via personal reservations
via theguardian.comPlatforms send targeted messages to customers, reducing cancellations and encouraging them to returnBooking a table at your favourite restaurant no longer involves simply contacting the establishment and giving your details. Now it often involves the restaurant contacting you too – sometimes several times over.Online booking platforms used by hundreds of restaurants in the UK now send out reservation confirmations, reminders, requests for feedback, future deals and news. Some send certain -
Meera Sodha’s vegan recipe for roast peppers, cannellini beans and crisp capers | The new vegan
via theguardian.comA typically colourful Mediterranean feast – serve on your best platterRecently, we had a street jumble sale; a good chance to get rid of unused things. I found myself evicting old pots, aprons and small bowls, but I couldn’t part with my platters. Because when it comes to serving vegetables, the platter is queen. You can pile things up high (see Ottolenghi’s delis) and, on a platter, they look feast-worthy, abundant and colourful. Today’s recipe for beans, roast peppers a -
Ask Ottolenghi: is there a culinary reason to use kosher salt?
via theguardian.comThe larger grain of kosher salt means it’s more suitable for even salting and brining – anda teaspoon is half as salty as one of fine salt If a recipe specifies kosher salt, is somebody having a laugh, or is there a gastronomic reason to use it?
Pablo, LancasterKosher salt is not actually “kosher” (as in, it’s not religiously treated). Historically, the name stems from the Jewish practice of removing surface blood when dry brining meat (such as with brisket), and th -
How to turn the dregs of a tahini jar into a delectable dressing – recipe | Waste not
via theguardian.comAdd lemon juice and a bit of garlic to the near-empty jar of tahini and shake for a superb dressing – it’s lovely on this Palestinian cooked saladTahini, or tahinia, is an intense, rich sauce made from pounded sesame seeds that features very prominently in my friend Fadi Kattan’s new book, Bethlehem: A Celebration of Palestinian Food, in which there are recipes for, among others, tahinia shortbread and an aubergine and braised chard salad that inspired this week’s recipe. -
Cocktail of the week: Mr Lyan’s moonlit gimlet – recipe | The good mixer
via theguardian.comFresh green peas and elderflower notes salute the season’s bright flavoursSummer is all about celebrating the brighter flavours and the freshness (and fresher produce!) that abound at this time of year, and this drink salutes that with savoury, green floral notes, which we achieve at Seed Library by fermenting a poitín base into a floral, nutty vinegar accented with fresh green peas and elderflower. In lieu of setting up production with a vinegar mother at home, I’ve adapted o -
Benjamina Ebuehi’s chocolate hazelnut affogato recipe
via theguardian.comA pleasingly boozy chocolate ice-cream smothered in coffee liqueur and espresso and these easy-to-make hazelnut brittles Affogato is one of the very best hands-off desserts and always makes me feel as if I’m on holiday. Using chocolate ice-cream gives this more of a mocha vibe and it’s even better if you can find an ice-cream that also has shards of chocolate mixed in. Making the praline is the most involved part of this dish, but it adds a welcome, nutty crunch that I urge you not t -
Unilever moves forward with ice cream spinoff, invests in fewer, better innovations to drive growth
The spin off of Unileverâs ice cream business, which includes iconic brands such as Ben & Jerryâs, Wallâs and Magnum, is âunderwayâ and on track to be completed by the end of 2025 as part of a broader cost-savings and productivity enhancement program, executives reaffirmed last week. -
Why you should try Austrian wine
via theguardian.comThe country’s wines are consistently good, particularly the whites – including some seriously good rieslingThey may not be the biggest consumers of wine in the world, but when it comes to sheer enthusiasm, it’s hard to beat the Austrians, especially in and around the capital, Vienna. I recently went to its biennial wine fair, Vievinum, which was so packed you could barely move, and if the locals weren’t drinking there, they were patronising the wine bars, or heurigers, th -
Dipna Anand Kitchen & Bar, Milton Keynes: ‘Thoughtful cooking that is determined to incapacitate you’ – restaurant review
via theguardian.comRich, delicious food in an elegant, charming space – hidden inside a futuristic block that looks like the set of The OfficeDipna Anand, a talented Indian chef, has opened a bright 90-seater restaurant in Milton Keynes. For so long, merely the phrase “Milton Keynes” was a punchline; this “new town’, established in 1967, was inhabited only by the spiritually adrift, depressed newlyweds and some cows made of concrete. Those days of mega-LOLs about the mighty MK may hav -
How commodity exchanges influence food prices, and why farmers don’t always benefit from price hikes
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?
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