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-
Biggest NPD mistakes brands make
New product development in food and beverage can be extremely complicated and costly. We look at the dos and don'ts for a successful product launch. -
‘Hits that sweet spot between funk and freshness’: the best kimchi, tasted and rated
via theguardian.comOur in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condimentSpicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another comm -
Meera Sodha’s recipe for asparagus lasagne with pecorino
via theguardian.comIn the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagneAs Yotam Ottolenghi once said here before, a lasagne doesn’t have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne. This particular one came about because I was so extremely excited about British asparagus arriving early this year that I boug -
Roasted Jersey Royals with crunchy seasonal salad – recipe
via theguardian.comA big warm, spring salad, where delicious Jersey Royals take centre stage alongside asparagus, barrel-aged feta and a ‘go-to’ creamy tahini dressingJersey Royal season is short so it’s best to make the most of these tasty new potatoes while you can. Known for their nutty flavour and delicate skins, Tesco Finest Jersey Royals are the perfect addition to a spring salad. Here, I’ve roasted them until golden and crisp, and piled them on to a platter with seasonal asparagus, f -
High-protein craze continues but can industry keep up?
The high-protein trend is sweeping the globe but can the food and beverage industry keep up with demand? -
Cocktail of the week: Beach House Falmouth’s the harbour – recipe | The good mixer
via theguardian.comA sprightly, grapefruity number in the manner of a gin sour, and with a dash of Campari to give it an extra grown-up edgeI’m a huge fan of Campari, so am always keen to come up with new cocktails in which it can take centre stage, and this zingy little number is now a firm favourite. We also love working with local Cornish producers, and Caspyn’s dry gin is made in West Penwith, on the southern tip of the county.William Speed, co-owner, Beach House Falmouth, Cornwall Continue reading -
Benjamina Ebuehi’s recipe for Brazilian-style carrot cake | The sweet spot
via theguardian.comBright orange and bouncy, yet cool and moist, with a rich ganache toppingDuring my exchange year at university in Canada, I lived with a few Brazilians and we quickly bonded over our love of food. I’ll never forget the day one of them made me a carrot cake; he couldn’t quite understand the confusion on my face when he presented bright orange slices of cake topped with chocolate frosting. It was, of course, delicious, and arguably more of an actual carrot cake than the spiced version -
Bill Blatch obituary
via theguardian.comMy brother, Bill Blatch, who has died aged 76 of a heart attack, devoted himself joyfully to the wine trade in Bordeaux for 40 years, selling across the world and supplying the influential Southwold annual tastings for the UK wine trade, which he organised each year with the London traders Farr Vintners.Bill – described as “the wine whisperer of Bordeaux” – made Sauternes his life, and played an important role as a bridge between Bordeaux wine houses and their many follow -
Why we shouldn’t turn up our noses at New Zealand sauvignon blanc
via theguardian.comWine snobs can be a bit sniffy about it, but New Zealand sauvignon blanc is one of the most widely drunk whites in the UKBesides Provençal rosé (a column for another day), New Zealand sauvignon blanc has to be one of the most successfully marketed wines of the past century. This grape is, of course, planted around the world, and originally French, but it has become so wrapped up in the identity of New Zealand wine, and so at the forefront of our minds, that several people I know wh -
Could processing actually make plant-based foods healthier?
Processing methods used to make plant-based foods and beverages can enhance nutrients or destroy them. We discover which foods pass the nutrient-enhancing test. -
Why has the attack on UPFs re-intensified?
UPF was the word of 2024 as consumers grew sceptical of certain foods due mostly to media demonisation. -
Rachel Roddy’s recipe for chicken scaloppine with mushrooms and marsala | A kitchen in Rome
via theguardian.comA melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauceThe term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to be borrowed from the old Norse skalpr (“sheath”) or Middle Dutch schelpe (“shell”). This explains the shape, and why the word evolved to describe a slice of meat that has been pounded until it’s the same slimness all over.This week’s recipe is inspired by t -
Acesulfame K declared safe by EFSA
Popular sweetener Acesulfame K has been declared safe by EFSA following a re-evaluation. -
How to turn leftover roast lamb into mouthwatering tacos – recipe | Waste not
via theguardian.comLeftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering, but it can sometimes be hard to carve cleanly, and you end up leaving chunks of meat and flavoursome fat on the bone. These scraps are perfect for turning into succulent, tasty tacos. Cut any meat and fat off the bone, then shred with two forks. I’ve added black beans to bulk out the mea -
How to turn leftover roast lamb inito mouthwatering quesadillas – recipe | Waste not
via theguardian.comLeftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering, but it can sometimes be hard to carve cleanly, and you end up leaving chunks of meat and flavoursome fat on the bone. These scraps are perfect for turning into succulent, tasty tacos. Cut any meat and fat off the bone, then shred with two forks. I’ve added black beans to bulk out the mea -
Industry hit by further calls to cut salt in obesity fight
Scientists push for cuts to salt levels in food as evidence uncovers increased obesity risk. -
AI critical to cutting food and drink labour costs
Artificial Intelligence (AI) must be more rapidly adopted by food and drink businesses to combat rising labour costs -
Price and NPD drive Mondelēz revenues up but volume and profit slide
Mondelez International reveals a good but not great financial report for Q1 2025 -
‘Manosphere’ driving young males to eat more meat
The 'manosphere' and a need to be more masculine is driving more young men to eat meat in contradiction to wider population trends -
Major retailer hit by cyber attack
Marks & Spencer stores left with empty shelves after serious cyber attack. -
UK set to extend sugar tax to milk-based drinks
Milkshakes, RTD coffee and plant-based milk alternatives could soon be covered by the UK sugar tax -
Making green affordable: Tackling the true cost of sustainable food packaging
Sustainable packaging is no longer a niche idea but making it affordable at scale remains a massive challenge. How will the Rethinking Materials Summit 2025 help turn breakthrough innovations in biochemicals and biomaterials into real-world solutions? -
Kraft Heinz hit by tariff volatility as sales slide and forecasts cut
Kraft Heinz outlines a very poor first quarter trading performance for 2025 -
Premiumisation trend captivates food and beverage
The premiumisation trend shows no signs of slowing down, in fact it’s speeding up. So what’s the secret to its success? -
Wanted: new sauces and dressings to jazz up weekday cooking | Kitchen aide
via theguardian.comIf your evening meals are getting a bit samey, our roster of cooks has a bounty of saucy ideas that might just help transform your dinners for goodWhat sauces and dressings can I make to rejuvenate weekday meals?
Sauces and dressings give dinner life, making even the simplest meals taste better. The formula, says Gurdeep Loyal, author of Flavour Heroes (published in June), goes something like this: “You need two things: a really good fat and a really good sour.” Sure, that fat could -
Chicken rendang and rasam: Sugen Gopal’s recipes for Malaysian comfort food
via theguardian.comA simple, fragrant, restorative soup, plus a chickeny twist on the classic Indonesian-Malay aromatic ‘dry’ curryComfort food means different things to different people, and today’s recipes are what do it for me. Rasam is the dish I crave whenever I’m feeling under the weather, because it gives me a boost. This thin, brothy soup is considered to be very good for digestion, so in Malaysia we often serve it at the end of a meal. Rendang, meanwhile, originated in Indonesia be -
Death, divorce and the magic of kitchen objects: how to find hope in loss
via theguardian.comAs they pass through different hands, cooking utensils can magically connect us to loved ones who are no longer with us I have long felt that kitchen objects can have a life of their own. Even so, I found this eerie. One August day in 2020, I was going to fetch clothes out of the washing machine when suddenly a cake tin fell at my feet with a loud clang. It wasn’t just any cake tin. It was the heart-shaped tin I had used to bake my own wedding cake. I wouldn’t have thought much of it -
Best way to eat a chocolate digestive | Brief letters
via theguardian.comBiscuit sandwich | Sticky side up | Co-op croissants | French delight | Gluten-free pastriesAnthony Coulson from McVitie’s is missing a trick (Taking the biscuit: for 100 years we’ve been eating chocolate digestives wrong, 24 April). My wife’s family introduced me to the proper way to eat chocolate digestives – in pairs, chocolate to the middle. I have enjoyed them this way for more than 50 years.
Henry Clay
Petersfield, Hampshire• Despite the advice about eatin -
Will cow-burp supplement spark new backlash?
Scientists have discovered a way to cut methane emissions in cattle - stopping them burping. But will this anger consumers? -
Consumer spending trends dominating 2025
The cost-of-living crisis continues to strain household budgets, leading consumers to think carefully before spending. So where are consumers willing to spend?
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