The cost of living crisis may have affected pricing for beer brands, helping brewers save money but it could also be good for people’s health.
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Prime has two offerings: one is marketed as a ‘hydration’ drink, the other as an ‘energy’ drink. But what’s actually in them?
A mix of alcoholic and non-alcoholic beverages that kept people cool in the past.
We still don’t know whether ecolabels are significantly better for the environment than alternatives.
The Trump administration wants to streamline federal food safety efforts under one roof as part of a sweeping new plan to reorganize government.
US firm HeatGenie is hoping to revive a technology that has surprising origins in World War II and beyond.
Shakespeare wrote of the ‘seven ages of man’, and our appetite for food changes as we age too – with implications for our health.
There are some interesting animal studies on kombucha but the jury is still out on whether it’s any healthier than tea.
Principais colaboradores
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Lecturer and Researcher, University of South Australia
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Regents' Professor & Professor of Law, Georgia State University
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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Health Behaviours Researcher, University of Oxford
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PhD in History, University of Bristol
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Professor of Science Communication and Chemistry, University of Hull
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Senior Research Fellow in the Sheffield Alcohol Research Group, University of Sheffield
