Food & Drink

Justin Roberts, Anglia Ruskin University and Henry Chung, University of Essex Although matcha tea has been around for centuries, it’s

Federico Bernuzzi, Quadram Institute and Maria Traka, Quadram Institute For many people, Christmas dinner is not complete without a side

Rochelle Embling, Swansea University and Laura Wilkinson, Swansea University Edible seaweeds and algae – or sea vegetables – are a

Gunter Kuhnle, University of Reading; Charlotte Mills, University of Reading, and Jeremy Spencer, University of Reading You’ve probably read the

Laura Brown, Teesside University Everybody knows that consuming too much salt is bad for your health. But nobody ever mentions

James Brown, Aston University Sweeteners have long been suggested to be bad for our health. Studies have linked consuming too

Cody Watling, University of Oxford; Aurora Perez-Cornago, University of Oxford, and Tim Key, University of Oxford A growing number of

Manal Mohammed, University of Westminster For decades fermentation was used to preserve foods, enhance shelf life, and improve flavour. But

Laura Brown, Teesside University Everyone wants to live longer. And we’re often told that the key to doing this is

Paul Gill, UCL and Andrew Smith, UCL You’ve probably heard of probiotics – the “good bacteria” that can benefit our