Sugar reduction figures paint ‘mixed picture’
Public Health England's 2020 sugar reduction progress report, released this month, shows some promising signs in some sectors but there is still a long way to go.
Vegetarian source of omega-3 successfully trialled
Omega-3 fats usually found in oily fish could be available in a genetically modified vegetable oil, a new study has found. Researchers from the University of Southampton and agricultural research group Rothamsted Research genetically modified a seed oil crop to contain eicosapentaenoic acid (EPA) and docosahexaenoic
‘Added sugar’ labels could improve health
The US is to introduce a new nutrition label highlighting sugar added to food and drink, which could make big health and economic improvements.
Q&A: Fany Gerson of La Newyorkina
"What inspires my flavours? What I see in the markets, by memory and nostalgia."
Mouth vs food
Eating piping hot food often has the devastating side effect of impairing your mouth, thanks to our perpetual impatience.
Hot sauce and law suits – the Sriracha story
The recent Sriracha lawsuit captured the hearts and minds of chilli lovers everywhere. Christina Wong reports on the suit that broke the City's back.
The thrill of the heat
Competitive chilli contests are gaining traction in the UK with festivals, world records and medical waivers. Are you one of the heat geeks?
Coming soon to a kitchen near you
The heart of the home is set to become a re-imagined heart of technology. Make way for talking fridges, recipe-led ovens and automatic ordering.
The (lost) art of seasonal food
Has the knack for seasonal eating been overwritten by modern day methods?
For the love of crispy food
The love of crispy food is surprisingly innate and is something we've been working on for millions of years.