Fat replacers have the potential to mitigate the global obesity challenge.
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Many have looked to Asia for lessons on successful pandemic management. However, recent COVID-19 outbreaks in Thailand and nearby countries also offer warnings about what not to do.
The 40-day Lenten season, when many Christians observe fasting, began in mid-February. A scholar explains how the practice may have emerged around the fifth century.
Reports from baby food companies show questionable levels of arsenic, lead and other heavy metals. Here's what parents need to know.
Cities have long resisted the public demand for street food vendors, but the pandemic may reverse those restrictions for good.
Research suggests that the name of a product affects our perceptions of it – before we have even tried it.
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That's been good for shareholders, but not for consumers.
Closer political ties between Joe Biden and Justin Trudeau likely means a more constructive and co-operative approach to solving challenges between the two countries in the agri-food sector.
Food farmed in tropical and Mediterranean climates comes at a higher cost to biodiversity than that grown elsewhere.
Of the five cuisines examined, packaging from burger meals was responsible for the most emissions.
Chemicals found in food and solar cell technology have an interesting history – as my own research shows.
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren't all bad, which is why they're undergoing an image makeover.
Your local ducks (and other wild birds) will thank you.
There are some factors you can't change about your metabolism. But there are things you can do to influence how much energy your body uses over the course of the day.
The Christmas holidays can sometimes feel a little unhealthy but the ingredients that makeup a Christmas pudding are pretty nutritious.
COVID-19 showed us we can't necessarily have anything we want at any hour of the day, or in any season.
Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Biblical texts contain many references to food, reflecting the complex symbolism in the preparation and sharing of food.
The most eco-friendly way to cook your meals revealed.
Kontributor teratas
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Professor of Food Policy, City, University of London
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor, Hospitality Management, Colorado State University
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Senior Teaching Fellow, Aston Medical School, Aston University
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Senior Lecturer in Geography, University of Sheffield
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Lecturer in Food Systems, The University of Melbourne
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Research Fellow: Food and Urban Systems, University of Helsinki
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PhD Candidate, Queensland University of Technology
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Professor, Creative Industries, CQUniversity Australia
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Researcher in sustainable food systems, The University of Melbourne
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
