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29 November 2017

Ingredient Spotlight: Jujube – The New Social-Media Superfood

Few words have as much commercial power as ‘superfood’. With the rise and fall of clean eating (driven largely by social media) and greater public awareness around healthy eating in general, it’s easy to see why they’ve become a marketing success story. According to a 2014 survey conducted by YouGov for Bupa, 61% of British… Read more »

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FlavourPublishingRestaurantsRetail
08 August 2016

Press Roundup: The Week in Review

MONDAY 1 AUGUST – SUNDAY 7 AUGUST 2016   TOP TRENDS Single-dish restaurants Authentic Mexican Simple, punchy, full-on flavours Pork neck High-end street food Breakfast bowls and salads Breakfast and brunch Pickling Fruit to accompany fatty meats Barbecue Mindful eating   RESTAURANT REVIEWS H.en, Brighton, Sussex Keith Miller in The Telegraph heads to the seaside eat… Read more »

Flavour
30 November 2015

Fast Feed: Silo in Brighton Announce Pine as a Year-Round Ingredient

Silo, one of Brighton’s most influential and buzzed-about restaurants and the UK’s first zero-waste restaurant, has announced this afternoon that they are adding pine to their list of “Silo Ingredients” of herbs, plants and other produce that they will be including on the Silo menu year-round. They describe pine as ‘hugely overlooked…abundant, wild and with a… Read more »

Flavour
21 November 2017

Ingredient Spotlight: Myoga – Japanese Ginger

Regional food from Japan, Korea and China has been carving out a path for itself in the West in the past few years. Bold flavours are at the heart of its success, and heat is definitely in demand. Myoga is one emerging ingredient that packs the warm, spicy punch that’s key to Asian cooking. A… Read more »