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Thinking beyond the bar: Hershey enters the hot cocoa market
In its latest brand extension, Hershey is hoping some consumers like it hot. Here's what's behind the move -
Timeline: Olive oil crisis
Olive oil prices are spiralling out of control, leaving manufactures and consumers wondering how much higher they can possibly go. But how did the crisis start, where is it headed, and whatâs next? -
Sierra Leone readies to become big food exporter. But is it possible?
Through investment, Sierra Leone plans to build critical infrastructure to upscale its agricultural production to mitigate food insecurity and expand exports. -
NPD Trend Tracker: From spooky treats to Christmas sweets
Discover the latest product innovations in the world of food and beverages. -
How is AI helping to unlock hidden opportunities for the food and beverage industry?
From farm to fork, Artificial intelligence is impacting every aspect of food and beverage. But are the changes greater than previously understood and what's next for the technological revolution? -
EUDR disaster awaits as industry ‘underprepared’
Europe is ill-prepared for and faces catastrophe if the European Union Deforestation Regulation is implemented as planned on 30 December, with the economy set to take a major hit. -
Ham hock, Guinness bread, grilled mackerel: recipes from the Cafe Cecilia cookbook
via theguardian.comDishes from the acclaimed London restaurant including its famous deep fried bread and butter pudding. Plus chef Max Rocha on the pressures of sudden success The great fear of the first-time restaurateur is that your big opening will be a bust. A lesser concern is how you’ll react if it’s an instant, massive hit. That’s the situation Irish chef Max Rocha found himself in after opening Cafe Cecilia in August 2021, in a white-walled space next to the Regent’s Canal in east L -
Scissor-cut, stir-fry and ‘a hug in a bowl’: six great noodle recipes
via theguardian.comVersatile dishes with prawns, shrimp and pork, all packed with punchy Malaysian flavoursScissor-cut noodles became a viral sensation a while ago. They’re simple and fun to make, great for vegans and an excellent dish for introducing kids to cooking. This recipe is incredibly affordable and versatile, and perfect for a variety of dietary preferences and ingredient adaptations. Plus, it’s a fantastic way to get creative with leftovers. Continue reading... -
Rahel Stephanie’s secret ingredient: pandan
via theguardian.comFrom sweet to savoury dishes, the chef behind Indonesian supper club Spoons loves to use the leaf for its fresh green colour and flavourPandan, thought to originate from Indonesia’s Maluku Islands, is used across south-east Asia. It has a vanilla-esque aroma, notes of rose or coconut, and fresh leaves have that grassiness you get with matcha. You can get it fresh from south-east Asian grocers, and it freezes well.It’s a trending ingredient in desserts and drinks. But in Indonesian cu -
Nigel Slater’s recipes for lemon and passion fruit choux, and lamb steaks, marsala, apricots
via theguardian.comJuicy fruits, lamb steaks and crispy buns bring lingering joy as summer wanesThe smell of baking still lingers. Toasty and warm. On the table, a tray of choux buns, small, crisp and walnut brown. I have already eaten three and I really shouldn’t, because guests are coming to tea. The buns are more crisp than usual, baked at a high heat to give them a shell that contrasts with the softly whipped clouds of lemon curd cream inside. There’s passion fruit in the filling, too, because it i -
Tharavadu, Leeds: ‘It’ll make you profoundly happy’ – restaurant review
via theguardian.comWith real friendly warmth and great cooking, this Keralan place in Leeds is putting itself on the mapTharavadu, 7-8 Mill Hill, Leeds LS1 5DQ (0113 244 0500). Starters £6.95-£13.95, mains £9.95-£21.75, desserts £4.75-£6.25, wines from £19.95, beer from £3.75The deep-varnished, wood-panelled interior of Tharavadu, a delightful Keralan restaurant in Leeds, is rich with illustrated maps of the Indian state. There’s even a long one across the ceil -
More than malbec: the diverse wines of Argentina
via theguardian.comFrom more unknown red-wine grapes to great bottles of white wine, there’s interest to be found in Argentine wineAltos Las Hormigas Colonia Las Liebres Mendoza Bonarda Clasica Mendoza 2023 (from £12.49, Shelved, Hay Wines, Fenwick) For food and drink producers, there are certain benefits to working in a region world-renowned for doing one thing very well. Whether the product in question is parmesan, jersey royals or champagne, it means a lot of marketing has been done on your behalf b -
Anna Jones: ‘Giving up meat and fish was the opposite of hard. You can be more creative’
via theguardian.comThe cook and author recalls the huge family gatherings at her nan’s and the meals for her own family that informed her own recipes and cookingI think I was born with a food brain. Just like someone like Jamie Oliver, someone likeNigel Slater, someone likeNigella. I’m not putting myself in the same company as them – they just popped into my head – but when I see a plate of food, when I take that first taste, there are thoughts and things happening because I’ve got th -
The Habitat chicken brick is back – but what’s the best way to roast a bird? | Rachel Cooke
via theguardian.comWhen even free-range, organic chicken doesn’t taste as good as it used to, Simon Hopkinson has the answerThough I can’t remember it myself – I’m 43, and have been for some years – I know that 1964 was pretty groovy, culturally speaking. Top of the Pops was broadcast by the BBC for the first time, the Beatles released A Hard Day’s Night, and at the cinema, audiences flocked to see Goldfinger; it was also the year Jackie was born, a magazine my mum would later b -
Who ate all the falafels? The changing face of football’s match-day menus
via theguardian.comFrom Brentford’s butter chicken to Hull City’s katsu curry and Forest Green Rovers’ all-vegan offerings, football food in England is now in a different league from the pies of oldThe New Lawn, home of Forest Green Rovers, is not your average professional football stadium. It’s not in the heart of a post-industrial town or city but perched on a hill with views across the Cotswolds. Nailsworth, where it is based, is the smallest town to have hosted an English football leagu -
Meera Sodha’s vegan recipe for angel hair spaghetti upma | The new vegan
via theguardian.comA comforting pasta bowl featuring the distinctive south Indian flavours of curry leaves, ginger and green chilliWhen it comes to brunch, I’m usually in a south Indian groove. If the family and I are heading out, I like to go to Saravanaa Bhavan in East Ham, London, buy a round of dosa and wash them down with mango lassi. We sit knee to knee with other families, the women usually with fresh jasmine in their hair from visiting the temple. At home, however, I make a simpler favourite, this se -
Ask Ottolenghi: what’s a good substitute for citrus?
via theguardian.comTry the citrus-averse on tamarind, pomegranate molasses, vinegars of all varieties, and spices such as sumac and dried mango powderMy partner is a fussy eater, and doesn’t like the taste or smell of citrus. There’s a lot of it in your cooking, so I was wondering if there’s any good substitute?
Manon, LancasterThere are loads, so I hope he won’t object to other sharp, fruity flavours, because they’re my go-to. One of my favourites is tamarind. I prefer the sort that -
Curried omelette and courgette eggs: Yotam Ottolenghi’s brunch recipes
via theguardian.comTravel the world on an egg: Levantine-style olive-oil courgettes and eggs with potatoes, and a Goan ros curried omelette with tomato salsaAround the world, around the table is a game I often play with my kids: they choose a place they want to go and we “travel” there with a meal. Breakfast and brunch are particularly good ways to get there. This might be because their enthusiasm levels tend to be at their highest mid-morning, but, more universally, it might also have something to do -
How to turn nuts and seeds into ‘butter’ – recipe | Waste not
via theguardian.comGot a glut of nuts and seeds in that cupboard? Quickly roast them, then blend them to make a nut butter – and have fun with the flavouringsThe first recipes in my cookbook Eating for Pleasure, People & Planet are for seed and nut butters. Peanut butter is delicious, yes, but homemade mixed seed and nut butters can be nutritionally superior and just as yummy; they’re also a great way to use up store-cupboard ingredients. In the book I include recipes for hemp, pumpkin and brazil n -
Cocktail of the week: Salvatore Calabrese’s spicy fifty – recipe | The good mixer
via theguardian.comOne of the top bartender’s greatest inventions, in which chilli spice is cooled with lime and vanillaAn intriguing journey of flavours: sweet, sour and with a warm, spicy finish.Velvet by Salvatore Calabrese, London SW1 Continue reading... -
Peach and burrata bruschetta – recipe
via theguardian.comBring a touch of Italian sunshine to your table with this sweet and creamy toasted appetiser, packed with luxurious flavours. It’s perfect for any time of the daySweet and creamy, this Italian-inspired appetiser combines peach with a luxurious cheese from Puglia to create a bruschetta you can enjoy just about any time of day. For the bread, we’ve used Tesco Finest white sourdough, which expert bakers take 24 hours to carefully craft. Its perfect crispness adds a wonderful crunch.Prep -
How is the EU supporting innovation in food and beverage?
Climate change is threatening the future of food security making innovation to protect it more important than ever. So, how is the EU working to kickstart creativity and encourage investment? -
Ravneet Gill’s recipe for apple fritters | The sweet spot
via theguardian.comThese spiced fruit fritters in a maple syrup yoghurt might just be the ultimate September sweet treatThese strike the perfect balance between something refreshing and decadent, without being too sweet. My husband and I devoured these fritters for brunch, and even offered a few to our baby (who we are happily weaning – he loved grabbing and mushing them in his mouth). They are quick to pull together, and the recipe easily multiplies, too. The key is to squeeze out the juice from the apples, -
Hair of the dog? Our pick of the premix brunch cocktails
via theguardian.comAre there any combos that can beat the bloody mary?In 1895, a British journalist called Guy Beringer made a case for brunch, a new meal that was “a corruption of breakfast and lunch”. He was referring to his portmanteau of the words “breakfast” and “lunch”, of course, but I love the idea of brunch as a corruption. It is, after all, a meal with an edge; a louche late start made possible by the weekend, and the acceptable face of drinking before noon.Beringer ma -
Noah’s, Bristol: ‘One of the nicest restaurants I’ve come across in years’ – restaurant review | Grace Dent on restaurants
via theguardian.comIt promises glorified fish and chips but delivers so much more…Noah’s is on Spike Island. That’s Noah’s the fish restaurant, not the builder of the biblical ark, and that’s Spike Island in Bristol, not the Spike Island in Cheshire that was taken over by the Stone Roses back in 1990. It’s important to clear these things up. Spike Island in Bristol is an old harbour area with working boatyards, art spaces, a museum and several pubs.If people tell you that Noah& -
How climate change is impacting food commodities
How is the food and beverage industry responding to the need to make its supply chains more sustainable? Find out at Climate Smart Food 2024. -
Why is Danone removing Nutri-Score?
After a change in Nutri-Scoreâs algorithm, Danone has announced it will remove the front-of-pack labelling from some of its products. Why? -
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain. -
SME manufacturers ramping promotional strategies to grow
The number of small and medium-sized food and drink manufacturers bolstering their promotional giveaways to boost sales has rapidly increased â and itâs working â new data has suggested. -
Industry breakthrough in the fight against fake foods
Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and itâs using science to do it.
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