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• Who stole all the cheese? The inside story of the boom in luxury food heists

  13-04-2025 07:01 via theguardian.com
  
  Who would steal 22 tonnes of posh cheese, or £37,000 of smoked salmon? A rise in fraudulent orders for luxury foodstuffs has rattled the UK industry, leaving artisan producers with unpaid bills and a truckload of questions… One day in October 2024, Chris Swales, 54, a smoked-salmon producer with a confident demeanour and a stubbled jaw, stood at the gates of an industrial estate in east London staking out the units. There were teenagers loitering about, knackered cars, XL Bullies; e
  
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• Is the world heading towards a bird flu pandemic?

  25-04-2025 16:19 via foodnavigator.com
  
  Global fears over bird flu (H5N1) grow as deadly virus is found in dairy cattle for the first time.
  
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• Regulatory ‘deadlock’ stalls edible insect progress

  25-04-2025 15:04 via foodnavigator.com
  
  The UK’s edible insect industry has been left in a state of uncertainty since 2020 due to regulatory deadlock as safety reviews continue to stall, public investments continue unchecked, and industry representatives remain curiously quiet.
  
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• Cocktail of the week: Bar des Prés’ margarithai – recipe | The good mixer

  25-04-2025 14:00 via theguardian.com
  An intriguing, lemongrass twist on the classic margaritaAt Bar des Prés, Cyril Lignac’s menu of Franco east-Asian flavours translates into our drinks list, which also combines ingredients from far and wide. The infused tequila here can also be used in a more classic margarita or in a tequila soda.Sascha Angelucci, bar manager, Bar des Prés, London W1 Continue reading...
  
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• Ravneet Gill’s recipe for apple souffle and hazelnuts | The sweet spot

  25-04-2025 07:00 via theguardian.com
  
  Here’s a showstopper pudding for you: a scooped-out apple shell stuffed with apple souffle and topped with nutsTake souffle to the next level by baking it inside an apple. This retro dessert is easy and a bit of fun, too. The result is a soft, tender apple shell filled with light, airy souffle, perfect with lashings of vanilla ice-cream (which will hopefully form a delightful puddle when served with the hot pudding). Ideal for entertaining – it’s like eating the filling of an a
  
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• Taking the biscuit: for 100 years we’ve been eating chocolate digestives wrong

  24-04-2025 17:32 via theguardian.com
  McVitie’s reveals chocolate side should be down to fire up taste budsWhether dunking, nibbling or munching a chocolate digestive, it seems common sense to keep the biscuity side down.But we are getting it all wrong, according to Anthony Coulson, general manager of the McVitie’s factory in Stockport, Greater Manchester. Continue reading...
  
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• Scientists sound alarm on vegan diet

  24-04-2025 13:11 via foodnavigator.com
  
  Researchers are warning of the potential dangers of ‘restrictive’ vegan diets. We explore the research and discover which foods are best to boost nutrient levels.
  
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• The nut shortage caused by a chocolate trend – how bad is it?

  24-04-2025 12:05 via foodnavigator.com
  
  The Dubai chocolate craze reached fever pitch this spring as the TikTok phenomenon from Fix Dessert Chocolatier, which combines pistachio withknafeh, has resulted in many copycats and a run on pistachios.
  
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• Chocolate and coffee fuel Nestlé sales growth

  24-04-2025 10:33 via foodnavigator.com
  
  Food and beverage giant Nestlé reveals strong organic sales and positive growth forecast despite challenging market.
  
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• Unilever’s sales dip but shares rally in new CEO’s first Q1

  24-04-2025 09:25 via foodnavigator.com
  
  Unilever's Q1 2025 sales have dipped in new CEO Fernando Fernandez's first trading update as company head. Despite the setback, shares rallied and rose 11 points
  
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• Could eating broccoli cut diabetes risk?

  23-04-2025 16:33 via foodnavigator.com
  
  Scientists have discovered that a compound in broccoli could help to lower the risk of developing type 2 diabetes.
  
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• Is food and beverage industry failing women?

  23-04-2025 13:31 via foodnavigator.com
  
  Women are underrepresented in food and beverage manufacturing. So what is the industry doing to change this? We look at the changes being made and opportunities missed.
  
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• UPF backlash against plant-based must stop or risk public health

  23-04-2025 13:01 via foodnavigator.com
  
  Questions are swirling about UPFs in meat and dairy alternatives, and headlines are decrying stabilisers in plant-based milks as the latest health hazard. Yet, it’s striking that processed meat products rarely face the same level of scrutiny.
  
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• Kraft Heinz packaging solutions comp finalists revealed

  23-04-2025 10:33 via foodnavigator.com
  
  Kraft Heinz has announced the three finalists for its global innovation challenge seeking food packaging solutions of the future.
  
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• Nestlé and OFI enter into global partnership

  23-04-2025 10:00 via foodnavigator.com
  
  Food and beverage giant Nestlé, and food ingredient supplier OFI, have launched a global agroforestry partnership.
  
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• A cheesy bean gratin, plus asparagus with a nutty relish: Anna Shepherd’s spring vegetable recipes

  23-04-2025 09:00 via theguardian.com
  Spring into action with new season asparagus in a punchy hazelnut dressing, and a quickfire cheesy gratin with white beans and vegetablesComing as I do from a family with a colourful array of dietary requirements, I can verify that these veg-forward dishes seriously perform on both the texture and flavour fronts, as well as being achievable crowdpleasers. British asparagus swoops in around now, offering bright green relief from winter’s hardier vegetables, while the jarred and frozen veg i
  
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• Why it’s time for producers to dig into regenerative agriculture

  22-04-2025 19:46 via bakeryandsnacks.com
  
  Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
  
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• What’s the secret to the perfect spring breakfast? | Kitchen aide

  22-04-2025 15:00 via theguardian.com
  Our panel of early risers have some sprightly suggestions for a springtime breakfastBreakfast normally means porridge, but what are the alternatives in spring?
  It’s a truth universally acknowledged that most breakfast binds can be solved with oats. But when porridge doesn’t float your boat, it’s got to be bircher muesli or overnight oats. “I have always been a bit rude about overnight oats,” says Will Bowlby, co-founder of Kricket, whose Shoreditch arm recently laun
  
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• Precision fermentation’s space jaunt will boost scope for earth

  22-04-2025 14:04 via foodnavigator.com
  
  The first experiment of its kind will help to inform how different kinds of yeast and bacteria can be manipulated into food production in space
  
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• Nigel Slater’s recipe for almond and marzipan biscuits

  22-04-2025 13:01 via theguardian.com
  A tasty little Easter treat with distinctive Italian notesA last-minute sweet treat for Easter. The lemon zest and toasted almonds lend an Italian note. These will keep for a fortnight in a biscuit tin (that is, if they’re not all eaten today). Continue reading...
  
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• Is industry finally ready for EUDR?

  22-04-2025 12:14 via foodnavigator.com
  
  Resistance to EUDR implementation has been strong but what it’s designed to prevent is the bigger threat. We discover how climate change, fuelled by deforestation, is endangering food security.
  
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• Dubai chocolate craze causes global pistachio shortage and scams

  22-04-2025 11:56 via foodnavigator.com
  
  The rave Dubai chocolate trends has sent the confectionery industry and consumers into a spin as they try to cash in on and get a taste of the latest chocolate trend
  
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• The extraordinary rise of bakery tourism: ‘People travel from all over the world. It’s mind-blowing!’

  22-04-2025 11:00 via theguardian.com
  
  Beer crawls are out and bakery crawls are in, with people arranging whole days, weekends or even holidays around the search for the perfect loaf or croissantJust one day into a 225-mile hike across the width of Scotland last August, Dan Warren was feeling the burn, his old trail shoes wearing painfully thin. But neither sore feet nor swarms of midges would stop the librarian and his scientist wife, Dee Johnson, from reaching their goal: the promise of pastries at the Bakehouse in the west coast
  
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• Georgina Hayden’s recipe for spring onion flatbreads with smoked salmon

  22-04-2025 09:00 via theguardian.com
  Once you learn how straightforward it is to make these flatbreads, they’ll be in your culinary arsenal for ever – perfect for lunch topped with smoked salmon and cream cheeseYoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way t
  
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• Rukmini Iyer’s quick and easy recipe for roast hake with tomato and chilli sambal | Quick and easy

  21-04-2025 14:00 via theguardian.com
  
  A light and fresh Indonesian chilli tomato sauce makes a feisty topping for this weeknight dinner that’s ready in about 40 minutesThis is a lovely, fiery variation on my favourite weeknight dinner, namely “any fish topped with harissa”. Hake is my new go-to white fish: it’s sustainable, it has a lovely texture, it roasts beautifully and it’s the perfect foil for a spicy topping. My sambal pays homage to the Indonesian versions made with tomatoes and chilli – i
  
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• Rachel Roddy’s homage to Anna del Conte and Vincenzo Corrado’s fennel with pistachio, lemon and anchovy sauce | A kitchen in Rome

  21-04-2025 12:00 via theguardian.com
  
  An ancient recipe for a sprightly side dish or salad with an eccentric ingredient combination that surprisingly works a treatI am looking after a pile of cookbooks at the moment. They belonged to the late cook and teacher Carla Tomasi, who wanted them to be useful, so gave them to the Latteria cooking studio. However, until the studio has more shelves, I have 15 of Carla’s 60 books sitting by my desk. They are a well-loved pile, but five in particular stand out as having been used and used
  
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• ‘It was very difficult to hold on to’: are Michelin stars a blessing - or a curse?

  21-04-2025 06:00 via theguardian.com
  The esteemed restaurant guide has struggled to stay relevant, with some leading chefs even barring reviewers or asking for their stars to be removed. Is this the end of fine dining?Time was, the ultimate honour for any ambitious chef was to gain a Michelin star or two. Better still, three. But these days, the world of fine dining is in a state of flux. Far from going to any lengths to schmooze critics or diners, restaurateurs are taking them on, from publicly berating customers who don’t s
  
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• From kumquats to lime caviar: UK foodies embrace a whole new world of citrus

  20-04-2025 16:00 via theguardian.com
  Chefs, home cooks and supermarkets are discovering exciting new varieties that come in all shapes and sizesWhen life gives you pithy cedro lemons and sweet Tacle mandarins, what exactly do you make with them?British chefs and home cooks are increasingly embracing new and unusual varieties of citrus in recipes, with supermarkets and greengrocers offering a rising number of speciality fruits. Retailers like M&S now offer punnets of kumquats, while Waitrose has reported a 27% rise in sales of y
  
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• Nigel Slater’s recipes for fettuccine with mussels and dill, and lemon Swiss roll

  20-04-2025 11:31 via theguardian.com
  
  Combine classic pasta and a favourite old cake for a spring lunch full of bright colours and vivid flavoursMussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. I sometimes fill a puff-pastry case with such an assembly or present it in a white porcelain dish with a splodge of creamy potato in the retro style of coquille St Jacques. (And when exactly did I last see that on a menu?) The mixture of shellfish and cream is one of my favourite pasta sauces, especially wh
  
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• Notes on chocolate: elegant treats for when the Easter eggs are gone

  20-04-2025 10:01 via theguardian.com
  
  There’s still time for a little sweetness after the big dayIt’s Easter and this seems the right time to be talking about Christmas. Only joking! I’ll not be eating very much chocolate today because, see past columns and just how much Easter chocolate I have tested.My big weakness at the moment is Luisa’s Sicilian Orange. Although for Easter this came in a flat egg or bunny shape (both were £10.50), it’s the bijou bar I really love, £5.25. It&rs
  
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