AGP Executive Report

Food and Health: In an eight-week controlled study, adults over 65 who cut ultra-processed foods to less than 15% of their calories saw improvements in blood sugar, insulin sensitivity, cholesterol and inflammation—even without extreme dieting. Global Trade: Pakistan’s first rice festival in Hungary introduced basmati to importers, chefs and food businesses as the country seeks new export markets. Seafood: Chef Andrew Zimmern says oysters can taste strikingly different even when harvested close together, shaped by local water and seabed. Culinary Culture: Indian chefs are giving Navratri fasting dishes a creative makeover, using ingredients such as pumpkin and roasted makhana to build flavor without onion or garlic. Dining Out: Rising costs and changing appetites are putting the traditional oversized restaurant entrée under pressure. Food on Air: BBC Radio 4’s The Kitchen Cabinet heads to Inverness, where its panel will explore local ingredients and answer audience questions.

Food & Health: In an eight-week controlled study, adults over 65 who cut ultra-processed foods saw improvements in blood sugar regulation, cholesterol and inflammation, even without changing nutrient targets. Food Safety: Karnataka officials warn that used cooking oil may be resold to small eateries; they want rules directing it to biodiesel producers instead. Sustainable Kitchens: Melbourne’s Future Food System showed how an urban home could grow its own food, generate power and turn human waste into cooking gas. Restaurant News: Cedar 1905, a modern British restaurant near Evesham, has earned a Michelin Guide mention just six months after opening. Food Heritage: The National Trust planted 232 fruit trees at Gloucestershire’s Ebworth estate to help preserve rare regional varieties, including local apples. Changing Tastes: Pizza is Mexico’s most-ordered delivery dish, topping the list in 24 of 32 states, according to a new DiDi Food report; younger users also show strong interest in Chinese food and sushi.

Dining Out: Seattle Restaurant Week runs Oct. 18–28, with special menus at a range of prices and a spotlight on local, sustainable seafood. Hong Kong’s Wine & Dine Festival follows Oct. 29–Nov. 1, with citywide food events continuing through November. Food and Health: In an eight-week controlled study, adults over 65 who cut ultra-processed foods to less than 15% of their calories saw improvements in blood sugar, insulin sensitivity, cholesterol and inflammation. Cooking Fuels: Benin’s government is urging households to consider gas as charcoal prices climb, citing both household costs and pressure on forests. Pizza: America’s pizza scene is embracing tradition and experimentation in a market worth $49.5 billion; a new survey found consumers rank toppings above crust, sauce and cheese. School Meals: A northern Italian province plans to replace pork dishes on many school menus with options such as curry, prompting debate over accommodating pupils’ religious needs while preserving culinary traditions.

Food & Health: In an eight-week controlled study, adults over 65 who cut ultra-processed foods to under 15% of their diet showed improvements in blood sugar control, cholesterol and inflammation. Clean Cooking: Experts in Pakistan are urging investment in affordable electric stoves and local manufacturing; just 51% of the population has access to clean cooking. Food Supply: Sysco reached an agreement with two Teamsters locals, ending a strike that disrupted foodservice deliveries in the Los Angeles area. Food Business: Nestlé India reported 20.5% sales growth, driven by strong volume across product groups, despite rising food inflation. Dining & Community: Binghamton Restaurant Week returns October 20, with 26 restaurants offering set menus and proceeds supporting a regional health network. Cuisine & Culture: Nigeria is seeking global recognition for its indigenous cuisines, as a returning Nigerian food tour draws strong demand in Saginaw.

Food and Health: A controlled study found that adults over 65 who cut ultra-processed foods for eight weeks improved blood sugar control, cholesterol and inflammation, even without extreme dieting. Industry Watch: Germany has approved a draft sugar tax on soft drinks from July 2027, with levies based on sugar content if parliament backs the plan. Restaurant News: Australia’s first Michelin Guide awarded stars to 11 restaurants, while London’s Aba-Ra plans a second site in Soho with Georgian dishes and wines. Food Safety: A warning from Ghana says adding paracetamol to meat to speed tenderising can expose diners to dangerous, uncontrolled doses; the medicine should never go in a cooking pot. Global Flavours: Priya Mani’s new cookbook explores 340 recipes from 100 countries through 50 spices. Belfast pizzeria Flout! is bringing American pizza styles to Northern Ireland, and Nairobi chef Kennedy Okall shares how he rose to lead a top hotel kitchen. Sustainability: Cyprus’ school recycling programme has turned more than 1,200 tonnes of used cooking oil into biodiesel, raising €770,000 for environmental projects.

Nutrition Research: In an eight-week controlled study, adults over 65 who cut ultra-processed foods to less than 15% of their calories improved blood sugar regulation, cholesterol and other health markers, even without extreme dieting. Restaurant Honors: Richmond, B.C.’s Baan Lao was named North America’s best restaurant at the 2026 World Culinary Awards, becoming the first Canadian winner; it also took Canada’s top honor for a third year. Thai Culinary Feat: Bangkok’s Anantara Siam Hotel set a Guinness record with 101.15 metres of mango sticky rice, made with visiting chefs and its culinary team. Chef Spotlight: Cory Barrett, owner of Barrett’s Quality Eats in Coralville, Iowa, won the Iowa Restaurant Association’s Chef of the Year award. Local Food Scene: Shreveport’s Food Prize paired local chefs with celebrity talent for a sold-out tasting competition, while Popeyes UK reported 50% revenue growth in 2025 and plans to expand to 150 locations.

Food and Health: A controlled eight-week study found adults over 65 who cut ultra-processed foods to less than 15% of calories improved blood sugar regulation, cholesterol and inflammation—even when their diets met the same nutrient targets. Holiday Tables: Rising food costs are reshaping Canadian holiday shopping, while familiar traditions adapt to changing tastes and demographics. Global Dining: Cumbria’s L’Enclume ranked joint second worldwide on La Liste’s 2026 list, making it the UK’s highest-rated restaurant. Recipes Online: Recipe developers are pushing back as AI-generated recipes flood the internet. Food Education: Louisiana schools are exploring winter squash through growing, tasting and cooking activities for National Farm to School Month.

Food & Health: An eight-week controlled study found that adults over 65 who cut ultra-processed foods saw improvements in blood sugar control, insulin sensitivity, cholesterol and inflammation, even without extreme dieting. Restaurant Awards: Middlesbrough’s Balti Hut won North East Takeaway of the Year, while Wareham’s B. Curtis Farm Shop took a national award for its homemade Purbeck black pudding. Food Culture: Indonesian chefs are showcasing regional dishes—from rendang to nasi goreng—at a food festival in Colombo running through October 17. Seafood Traditions: A study of 1,192 British magazine recipes found seafood choices narrowed sharply from the 1970s, with cod, haddock, salmon, tuna and prawns dominating mentions. Kitchen Safety: A study warns that gas cooking can expose commercial chefs to dangerous levels of air pollution. Beverage Business: Big Zuu’s canned-water company Drip entered liquidation with more than £9 million in debts, including £86,000 owed to Tottenham Hotspur.

Healthy Eating: An eight-week controlled study found that adults over 65 who cut ultra-processed foods to less than 15% of their diet improved blood sugar control, cholesterol and inflammation—even without extreme dieting. Blood Sugar: New research suggests eating olive oil before carbohydrates may blunt a rapid rise in glucose. Ocean Sustainability: Farmed salmon’s green credentials face scrutiny: much of the industry relies on feed made from wild-caught fish, adding pressure on ocean stocks. Food Culture: Korean temple-food series Monks in the Kitchen is heading to Italy for its second season, bringing monks’ recipes and traditions into conversation with Italian cuisine. New Flavors: A Washington, D.C., pastry chef is selling protein ice cream with about 40 grams of protein per pint, alongside her regular flavors.

Food and Health: A controlled eight-week study found adults over 65 who cut ultra-processed foods to less than 15% of their calories improved blood sugar regulation, insulin sensitivity, cholesterol and inflammation—even when their diets matched on calories and nutrients. Food Culture: A study of more than 1,000 British magazine recipes found seafood choices have narrowed since the 1970s: cod, haddock, tuna, salmon and prawns now dominate, while oysters, herring and flatfish appear less often. Culinary Tourism: The Philippines’ tourism department and FEATR are spotlighting Michelin-recognized restaurants and chefs to promote Filipino cuisine. In Busan, a pork-soup festival on Oct. 16–18 will offer tastings from 11 local restaurants. Clean Cooking: High costs continue to keep many Kenyan households reliant on charcoal and firewood, despite the country’s progress in renewable electricity. Biomass accounts for 95% of indigenous energy production.

New on the Menu: Domino’s Malaysia has launched limited-time steak-and-cheese pizzas, with beef or chicken toppings and loaded fries, priced from RM18.90. Brand Shake-up: Conagra is discontinuing Chicago-rooted Celeste frozen pizza, citing low profitability as it simplifies its portfolio. The brand has been sold for about 60 years. Campus Dining: The University of Houston has added a customizable ramen station after students named Asian food their top cuisine preference. Restaurant News: Lafayette’s Creole Kitchen & Bar has opened at Philadelphia International Airport, serving gumbo, po’boys and owner Toyin Alli’s signature bread pudding. Food & Health: A Harvard-led study linked a Mediterranean-style diet during pregnancy—and seafood in particular—with lower rates of colic and eczema in infants. Kitchen Access: Cooking-gas shortages have drawn long queues in Kathmandu, where distribution points are operating ahead of Dashain. Industry Loss: Michelin-starred British chef Ian McAndrew has died. His five-decade career included two Michelin-starred restaurants and three cookbooks.

Food Safety: Oregon health officials are investigating a multistate Salmonella outbreak, with no source or case count announced. Providers are being asked to check for recent exposure to eggs, unpasteurized milk, animals and restaurants. In Bhopal, 13 students were hospitalized after suspected food poisoning at a residential school; a lizard was allegedly found in a meal. Kitchen Fuel: Cooking-gas scarcity has forced outlets to close in Maiduguri, while new depot prices are emerging across Nigeria—raising concerns for households and food businesses. Rice Trade: Thai jasmine rice faces growing competition: cheaper Cambodian exports could win over US buyers, and a US-developed aromatic variety is targeting commercial sales in 2027. Foodservice: Sysco says it and striking Teamsters in Los Angeles have agreed on wages and benefits, but a dispute over strike-related contract language is still disrupting service. Home Cooking: New ideas for school lunches include a bean-packed pasta salad and a chickpea-and-roasted-pumpkin filling for wraps.

Restaurant Pressures: Japan’s labor shortage is squeezing small eateries, with some unable to find part-time staff and forced to turn away customers; labor-cost pressures contributed to a record 240 business bankruptcies in the first half of the fiscal year. Cooking Costs: Nigerian depot prices for cooking gas range from ₦980 to ₦1,170 per kilogram, while the average retail cost of a 12.5kg cylinder climbed to ₦17,617 in September. Food Heritage: Sharjah’s Al Dhaid Date Festival spotlights local date varieties, date molasses and Emirati sweets, connecting growers and home-based food businesses with buyers. Japanese Flavors: The OC Japan Fair returns to Southern California Oct. 16–18, with festival food and live tuna-cutting demonstrations. African Cuisine: Michelin-starred chef Aji Akokomi is championing African food as a global mainstay, sharing a plantain-chip recipe with aubergine yassa dip.

Food Supply: Black Sea port strikes are disrupting India’s sunflower-oil imports ahead of festive demand. A 20,000-tonne shipment was cancelled and 60,000 tonnes delayed, pushing buyers toward palm oil. Airline Dining: Qatar Airways will introduce premium menus by Australian chef Ross Lusted on flights departing Australia from February to July 2027, including slow-cooked lamb and macadamia-dressed chicken. Vietnamese Flavors: A small Hanoi restaurant is drawing crowds for southern-style hu tieu, sourcing ingredients from across southern Vietnam to preserve the owner’s childhood flavors. Irish Food Businesses: Co Down restaurant group Balloo Inns is planning a Belfast expansion, while Indie Füde’s shops showcase more than 700 products made across Ireland. Festival to Shelf: South Korea’s CU will bring a Gimcheon gimbap contest winner to stores nationwide: a spicy pepper-and-pork roll with perilla leaves and egg.

Food Safety: Scotland warned consumers and caterers not to eat or serve Ukrainian eggs bearing code 3UA1012066 after Salmonella was detected. Restaurant News: Thomas Straker opened his first New York restaurant on Oct. 10, bringing his London brand to a former SoHo fixture. In Singapore, caterer Gourmetz was fined S$13,000 over lapses linked to a school gastroenteritis outbreak. Chef Honors: Yorkshire chef Ruth Hansom won National Chef of the Year, becoming the award’s first female winner in 50 years. Local Dining: The Noble Goose in Coggeshall earned two AA Rosettes within four months and is now setting its sights on the Michelin Guide, with local sourcing at the heart of its menu. Salmon Arm’s monthlong ChamBURGER challenge is also drawing diners to 13 restaurants to vote for creative burgers. Industry Loss: Ryo Uchimiya, a longtime Nobu Malibu sushi chef and father of two, died in a car crash aged 51.

Restaurant Trends: Mumbai’s Tavora Smokehouse is bringing African braai traditions to an 18-seat neighbourhood spot, with wood-smoked meats at the centre of its menu. Food Safety: Virginia has closed part of Lower Machodoc Creek to oyster and clam harvesting through Oct. 29 after a sewage release; shellfish from the affected waters may be unsafe to eat. Drinks Culture: Kolkata’s cocktail scene is expanding beyond classic pours, with new bars experimenting with ingredients such as fish sauce and date-palm jaggery. Curry Recognition: Evesham Balti has won a national Curry Life Award for the second time, adding a fresh accolade for the UK’s Indian and Bangladeshi dining scene. Food and Culture: Samin Nosrat, who signed a 2023 pledge to boycott Israeli food products, appeared with Israeli chefs at a San Francisco event celebrating Jewish and Israeli food.