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The evolution of taste: flavours of the past, present and future
Nutrition in pregnancy: foods to eat, foods to avoid and the truth about cravings
How your career could transform the climate crisis
7 plant-based trends and innovations we’ve seen so far in 2022
11 brands’ reformulated HFSS-compliant products
Intensive farming can reach net zero but the solution lies in reducing animal protein consumption
Back to the 80s: with food inflation nearing its highest level in 40 years, is the worst yet to come?
What is protein? We reveal the secrets of protein with Dr Richard MacKenzie
Green Jobs: what does a Supply Chain Manager do?
Rude food: when brand names have a different meaning in other countries
Non-alcoholic gin: here’s everything you need to know
Non-alcoholic wine: what makes it different to grape juice?
Where are they now? Products that have disappeared from the supermarket shelves
Exploring the world’s food and drink museums
Studying a year abroad: finding the perfect exchange programme
The Global Start-up Ecosystem Report names the top 10 cities for innovative start-ups
Green Jobs: what does a Project Coordinator do?
The ultimate guide to setting up your food and drinks brand
Improving British hospital food: why nutrition needs to be part of the cure
Interview: Global Alliance for Improved Nutrition (GAIN) Executive Director Dr Lawrence Haddad