Seven out of ten women say they want to improve their nutrition. The problem isn't knowledge or even willingness, it's time, mental bandwidth and a food system that makes consistently hitting…
GLP-1 medications are not a silver bullet. That's not a controversial statement, but it is one that tends to get lost in a media narrative that swings between miracle cure and moral panic. The more…
In the UK, around a third of the soft drinks market reformulated before the sugar levy even came into force. Most of the change happened in anticipation of the law, not in response to it. So does that…
Twenty years ago, roughly eight scientific papers a year were being published on the gut microbiome. Scientists barely knew it existed. Today it is one of the most actively researched areas in all of…
Neil Rankin applied for a job at Pret after the 2008 financial crisis closed his sandwich business. He didn't get it. What followed was seven years in professional kitchens, a Michelin-level career…
Most food manufacturers are running their product development on spreadsheets. Nutritional values in one file, allergen data in another, recipes in a shared drive, submission forms being manually…
Consumers say they want natural. But do they want it enough to accept a less vibrant colour, a shorter shelf life, or a higher price? And when regulation forces the change anyway, how do you bring…
Only 4% of UK adults meet the recommended 30 grams of fibre per day. The average intake is 16 grams, which is barely half the target. And this isn't a new problem. It's been consistent for years,…
A chilli con carne for four people carries a carbon footprint of 6kg. The same meal, made with upcycled sunflower protein and plant-based seasoning, comes in at seventy grams. In this episode of the…
Salted caramel spent roughly 50 years travelling from a Parisian chocolatier to a British supermarket staple. Nduja took a decade. Kimchi felt like an overnight success, but it wasn't. So when a…
