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-
When will the price of cocoa come down?
As cocoa prices continue to soar, we ask the question on every chocolate makerâs lips. -
What goes into the perfect spring tart? | Kitchen aide
via theguardian.comOur panel of culinary experts offers advice on seasonal quiches and tarts with an edgeGot a culinary dilemma? Email [email protected]
The thing about quiches and tarts, says Kitty Coles, author of Make More with Less, is people are set in their ways. “Quiche really can be whatever you want it to be, so don’t worry about following exact rules.” That said, a rough formula is always helpful. “It’s some sort of creamy thing [creme fraiche, cream cheese, ricotta, say -
How Welsh scientists aim to boost white bread’s nutritional value
Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nationâs much-loved white bread, which has traditionally received a bad rap because of its âpoorerâ nutritional profile compared to whole grain or whole wheat bread. -
AI watch: The latest on artificial intelligence in food
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. Howâs this playing out in food and drink? We bring you the latestâ -
Study predicts crop yields by detecting plant fluorescence
Using satellite imagery to detect plant fluorescence, researchers have developed a way to predict crop yields that can potentially be used widely in developing countries. -
Could healthy food targets imposed on supermarkets help to reduce obesity rates?
As obesity levels continue to rise across the globe, we look at whether healthy food targets for supermarkets could help to tackle the issue. -
Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites
via theguardian.comA riff on kedgeree featuring roast aubergines and peas, and a rich and smoky lamb curryThis week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted -
Hershey warns ‘sustained high prices’ of cocoa will drive inflation in 2025, but will not affect fiscal 2024
The extreme volatility causing cocoa prices to whipsaw should not impact Hersheyâs performance in fiscal 2024, thanks to proactive hedging and supply chain diversification, but the outlook for next year is unclear, executives said during the companyâs first quarter earnings call Friday. -
Rachel Roddy’s recipe for chestnut pasta with mushrooms and herbs | A kitchen in Rome
via theguardian.comSweet chestnuts make a savoury flour that’s just perfect for this cracking, herby mushroom pastaAs anyone who has picked up a winking chestnut and rolled it around the palm of their hand knows, sweet chestnuts are heavy things – too heavy to be spread by animals or birds, meaning the chestnut landscape is largely man-made. Throughout history, chestnuts have been planted to provide food (especially in areas that are not suitable for grains), wood and fuel, or as a gift for future gene -
How can the EU use its influence to make commodities more sustainable?
The EU buys a range of agricultural commodities, meaning a significant leverage over markets where they are produced. How much leverage does the EU have in making sourcing more sustainable? -
Mondelēz is hungry for snacks innovation: What’s its VC arm looking for?
When Mondelēz International searches externally for savoury snack and confectionery innovation, what kinds of start-ups is it looking for? -
Could tea help to prevent COVID?
Tea has been recognised for its health benefits for centuries. It boasts links to everything from aiding cardiovascular health to boosting the immune system, but could tea also help to prevent COVID-19? -
Plant-based meat alternatives don’t appear to offer cardiovascular health benefits for Asians – RCT
Plant-based meat alternatives donât appear to lower cardiovascular risks for Asians, prompting the need to relook at the nutrition profile during product formulation, say researchers. -
Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup, hake and radishes, and baked apricots
via theguardian.comVivid colours and powerful fresh flavours to welcome the brighter days of early MaySorrel, asparagus, radishes: at last, some strong colours and flavours. After I’ve doused asparagus spears with melted butter at least once I’m up for something new, so we’ve been eating British asparagus with lemon-spiked gnocchi. The mellow of the cream and soft white fish underwrites the pepper of the seared radish in a quick and sustaining supper. Sorrel adds its vivid splash of green to a fr -
Public House, Paris: ‘A calamitous experience’ – restaurant review
via theguardian.comWith a famed pie maker on board, the new ‘British brasserie’ in Paris ought to be glorious. Instead, it’s a huge disappointmentPublic House, 21 rue Daunou, 75002 Paris, France (+33 1 77 37 87 93; publichouseparis.fr). Starters €8.50-€19.50; mains €19.50-€36.50; desserts €9-€15; wines from €28It was a simple plan: hop on the Eurostar to Paris and go for dinner at Public House, a new and audacious restaurant in the 9th arrondissement by pie king -
A cut above: Austria’s exciting modern wine scene
via theguardian.comIn the right hands, there’s diversity and much to love about grüner veltliner, the signature Austrian white grape, and other local dropsFunkstille Grüner Veltliner, Niederösterreich, Austria 2023(from £12.49, Hay Wines) It’s taken a while, but it does seem as if Austrian wine, a long-neglected part of the classical European vinous repertoire, is finally getting something like its due attention in British wine shops and supermarkets. The country’s wines have -
Meera Sodha’s vegan recipe for Joy’s quick green pasta | The new vegan
via theguardian.comThis vibrant green pasta, inspired by a friend, is creamy, savoury and has a deliciously tangy edgeA lot of ideas are passed on from cook to cook, and this dish is no exception. I met Joy in January at Pastaio, a central London pasta restaurant. While we were chatting, she told me about a magical sauce that her vegan boyfriend makes weekly in a blender and that they love eating over pasta. After hearing about it, I became filled with single-minded zeal to try making something similar, and here a -
Suzie Lee’s easy crispy chilli, egg and noodle bowl – recipe
via theguardian.comWhat could be quicker and tastier than a bowl of instant noodles topped with a frankfurter ‘octopus’ and a crisp fried egg? This makes a feast of a meal for one or many. I’ve given quantities for a solo dinner, but it’s very easy to scale up according to how many you’re feeding. It’s also easily adaptable, because you can top the noodles with all manner of things. It’s a bowl of midweek home comfort for me, and something I eat with my own family all the -
Ask Ottolenghi: what’s the best way to use and store spices?
via theguardian.comUse them liberally (and within a year), keep them in a dark place and don’t be afraid to experimentIf you were an amateur cook (me), would you buy spices whole or ground? Would you keep them for a month or a year? And how would you use them? Add them at the beginning or mainly at the end? Merci beaucoup!François, Paris, FranceBonjour! The short answer is: all of the above, not least because spices are so easily available, and a very economical way of adding layers of flavour to your -
Italian-style sardine pie and smoked oyster pasta: Yotam Ottolenghi’s tinned fish recipes
via theguardian.comAdaptability and ease is the order of the day for this tinned fish crostata with chermoula topping and conchiglie with smoked oyster sauceMy cupboards are rarely without a tin or two (or three) of tinned fish. Sardines, anchovies, tuna, smoked oysters: they’re all usually on standby, and I’m crazy about all of them. I find them very reassuring, too, because they mean I’m never more than about two minutes from a meal, whether they’re just spread on toast, or mixed with a l -
How to make a fridge-raid dinner salad – recipe | Waste not
via theguardian.comHearty, nutritious and a thrifty way to give unused fruit and veg some loveSophie Gordon’s inspirational book The Whole Vegetable is full of inventive, plant-based recipes. Her fridge dinner salad, for example, turns tired vegetables into a luscious and exotic pink salad by serving them with a tart rhubarb dressing. In today’s take on the original, I’ve added legumes to make it more substantial and upped the umami factor by putting some optional white miso in the dressing. Cont -
Cocktail of the week: Nathaniel Smith’s Jamaican Guinness punch – recipe | The good mixer
via theguardian.comA Jamaican-style grown-up’s milkshake featuring Guinness, Nurishment and white rumIf there’s one thing Jamaican people do well, it’s make punch, and this one is sweet, creamy, addictive and easy. It takes me down memory lane – I remember begging my nana to let me have some and always being told no, because of the alcohol. Eventually, though, I got to an age when I was allowed a tiny glass with Sunday dinner. It’s like a Jamaican adult milkshake, but better.This is a -
Benjamina Ebuehi’s recipe for double chocolate and mascarpone traybake | The sweet spot
via theguardian.comA big slab of lush, chocolate heaven with a velvety crumb and mascarpone icing, and just made for sharing and showing offI almost never say no to chocolate cake. I’m a sucker for them all, from super-fudgy, flourless ones to intensely dark tortes. But this is the chocolate cake I’ll make for a crowd. It’s an easy, one-bowl bake with a velvety crumb and a milk chocolate mascarpone frosting that brings a luscious, creamy texture. Casual yet decadent.Discover this recipe and many -
Kellanova’s return to ‘full commercial activity,’ debut of Netflix’s Unfrosted movie promise strong results for full year
Kellanovaâs ramped up commercial activity is paying off â helping the snack giant drive higher volume and sales amid challenging macro and industry conditions, which in turn helped convince retailers to accept price hikes, smaller pack sizes and other revenue growth management strategies, executives reported yesterday during the companyâs first quarter earnings call. -
Where have all the wine bargains gone? | Fiona Beckett on drink
via theguardian.comValue for money is harder to find these days, but here are a few pointersWhile we all hunker down in the winter, these warmer days and lighter nights are an invitation to be more sociable, and to just drop in on family and friends, outstay our welcome and drink all their wine. Which used to be OK(ish) when a decent bottle of wine cost between £5 and £10, but is less acceptable now when, unless it’s on special offer, it will more often than not set you back more than £10.N -
Poppies, London W11: ‘It’s fine, but only fine’ – restaurant review | Grace Dent on restaurants
via theguardian.comIf the Italians sitting near me looked confused at their pricey plates of sepia stodge, I can’t blame themI am just a lone woman, eating a pickled egg and asking Poppies to love her. Yet, from my table in the new Portobello Road branch, the love is not reciprocated. Solo dining is one of my specialist subjects, and my advice for lone wolves hoping for a walk-in anywhere is to turn up slightly earlier than the rush, when the staff are likely to be less fractious and dismissive of you turnin -
From the environment to AI: Disruptive forces in the food and beverage industry
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry? -
Why is the price gap between private labels and national brands narrowing?
Price has always been a key appeal of private labels compared with national brands. Now, because of factors such as inflation, commodity pricing, and sustainability investment, this gap is narrowing. -
How AB InBev tackles stigma in non-alcoholic beer
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the worldâs largest brewer working to overcome this hurdle? -
Global wine consumption continues to fall - but which countries are bucking the trend?
The latest data from the International Organization of Vine and Wine (OIV) estimates world wine consumption in 2023 declined 2.6% compared to the year before: continuing a steady downwards trend. But a few markets are seeing growth.
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