From wood pulp in ice-cream to peat in portobellos, science has transformed how we dine. Do you know exactly what’s lurking in the grub we eat?Microbial slime and a side helping of sand doesn’t sound like much of a...
Read MoreEU rules banning terms such as ‘bacon’ for veggie products are problematic, btw cow muscle = steakLast week, European policymakers decided that plant-based foods should no longer be marketed with terms such as...
Read MoreTofu’s close relative can be sliced, smoked, marinated, deep fried, turned into mince, burgers, or ‘bacon’ … and it’s high in protein and other vital nutrients. Here’s how to make the most of...
Read MoreThe former Green MP on patriotism, protest and and why Labour is much less ambitious than its votersIt’s tempting to think of Caroline Lucas as a kind of spirit of place in Brighton. She has arrived first at Food for...
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