The Pantry Pulse
News and notes from the specialty food world.
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News
What Does a Cocoa Grind Make? Asia Just Set a Record
Cocoa futures rose after Asia's third-quarter grindings jumped a record 29 percent and Europe's grew 3.2 percent against a forecast decline. A...
NewsChocolate Bars
Why Chocolate Makers' Costs Lag the Cocoa Market
Cocoa futures barely moved on Ivory Coast weather risk and a stronger dollar. Lindt's 29 September release, read beside the week's market...
NewsHoney
What Is Creamed Honey? Notes From a Nebraska Honey Harvest
A honey farm near Beatrice, Nebraska, holds its first Honey Harvest Festival this Saturday. One of its specialties, creamed honey, goes back...
NewsTruffle Products
How a Hotelier Made the Alba White Truffle Famous
Alba's International White Truffle Fair opens its 96th edition this Saturday. Behind it is Giacomo Morra, an Alba hotelier who had priests...
NewsPasta
Fashion Is Making Clothes Out of Pasta.
Abercrombie made jeans out of pasta. Victoria’s Secret commissioned pasta underwear. Millions watched. Fashion may have discovered that, in the age of...
NewsHoney
Why Michiana Beekeepers Leave Honey in the Hive for Winter
Michiana's honey harvest has wrapped up, and a South Bend beekeeper says city hives tend to outproduce farm-country hives. A Danish study...
NewsMustards
What Munich Eats at Oktoberfest, and Why the Mustard Is Sweet
Munich's Oktoberfest expected 3.8 million guests by its middle Sunday, and the city's report says bratwurst and half a chicken remain the...
Sicily's Nocellara del Belice Harvest Opens, and What Makes a DOP Castelvetrano
The table-olive harvest in Sicily's Belice Valley runs from the end of September through October. For the protected Nocellara del Belice, the...
NewsOlive Oils
Spain Padlocked Olive Oil in 2023. Now It May Lock Up the Surplus
In 2023 Spanish supermarkets chained olive oil to the shelves. This week Spain publishes its official estimate of the new harvest, with...
NewsFood Industry
California Is Pulling Up Its Vineyards. The Problem Isn’t the Grapes.
California is producing healthy wine grapes that some growers cannot profitably sell. The 2026 harvest shows what happens when consumer demand changes...
When Food Can Engineer Pleasure, What Does Quality Mean?
Crunch, chew, snap and creaminess are becoming product features in their own right. But once the sensory cues we use to judge...
NewsChocolate Bars
The Green Words on Your Food Are About to Get Harder to Use
Organic, single-origin, sustainable, direct trade, carbon neutral and DOP can all appear on the same specialty-food shelf, but they do not mean...
NewsChocolate Bars
Ghana Has the Cocoa. Why Is More of the Value So Hard to Keep?
Ghana wants at least half of its cocoa processed domestically, and it already has enough grinding capacity to do it on paper....
NewsTinned Fish
Spain Just Moved 800 Tons of Anchovy Quota. The Interesting Part Is Why It Can.
Spain has nearly 800 metric tons of Cantabrian anchovy quota that some fishing groups are unlikely to use. That sounds like a...
NewsChocolate Bars
Turkey Raised Its Hazelnut Price 28%. Your Chocolate Is More Complicated.
Turkey is harvesting far more hazelnuts while its state buyer pays producers more. The apparent contradiction explains a lot about how agricultural...
NewsCoffee
The Carajillo Has a Dictionary Entry but No Birthday
Hot coffee with a strong spirit, in the Spanish Academy's own words. What is on record, what the brands say about themselves,...
NewsNuts
Setting the Table for Port, One Style at a Time
The Douro's regulator and its producers publish a full meal's worth of advice on serving port, from white port and almonds before...
NewsTruffle Products
White Truffle Season Opens in Piedmont, and Alba Gets Ready
Piedmont reopens the white truffle hunt on Thursday 1 October, after a September in which no truffle of any species may be...
NewsTinned Fish
Portugal's Sardines Are Fattest Right Now, and the Tin Knows It
An Iberian sardine builds fat from late spring into autumn, peaks in August and September, and spends it on winter spawning. That...
NewsFood Industry
The Restaurant Is Closing. The Economy Isn’t.
A restaurant closes all at once. The economic changes that pushed it there may have taken years. From sticky wages and rising...
NewsTinned Fish
Britain’s Mackerel Aisle Has a Fish Problem
Tins of “mackerel” in British supermarkets can now hold Atlantic mackerel or Chilean jack mackerel, two fish from different genera. The labels...
NewsVinegars
One Word Separates 17,000 Liters of Balsamic From 94 Million
Today in Modena, 500 tasters are marking 60 years of balsamic tradition. The more surprising number is 5,600: roughly how many times...
NewsTinned Fish
There Is a Sardine Shortage in the News
A report that America's tinned-fish habit is about to meet a sardine shortage has been everywhere for a week. The shortage is...
NewsChocolate Bars
Cocoa Is Cheap and Terrified at Once: What It Means for a Bar
The cocoa market spent September holding two opposite thoughts: exchange warehouses are fuller than they have been in two years, and Ghana's...
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