The more we know,
the better we eat.
At FoodUnfolded® we help you understand where your food comes from, what’s in it, and how to make choices that are good for you and the planet.
Food traditions, flavours, dishes and stories that shape what we eat
The ultimate European Christmas food tour
Discover the diversity of European Christmas and celebrate the shared joys that bring us together.
Fermentation explained: behind the science, culture and taste
Explore how this ancient technique goes beyond preservation to enhance both flavour and nutrition.
Simple tips, techniques, and time-saving hacks
What’s the best family meal recipes? How can you batch cook like a pro? Make cooking easy and stress-free.
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Explore the roots, history, and how food’s grown, processed and prepared
The future of food is already here
Urban farm projects: 7 ways Europe’s cities are changing
From rooftops and abandoned warehouses to forgotten lots and shared gardens, urban farming is transforming Europe’s cities. These green spaces don’t just grow food – they connect communities, tackle environmental challenges, and turn underused corners of the city into creative hubs.
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The future of coffee: Lab-grown beans and greener brews
Do you love your morning cup of coffee? You’re not alone. People around the world drink about two billion cups every day.1 Coffee is more than just a drink. It's a big part of our routine, a reason to meet friends, and (for some) a crucial start to the day. But this beloved beverage is facing some big challenges, mainly because of climate change.
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Precision fermentation: the technology that could transform our food system
Microbes have long helped us make fermented foods like yoghurt, sauerkraut and alcoholic drinks. Now, a high-tech version of fermentation can create foods that are exactly the same as animal products – just without the animals.
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The future of protein: insects, algae and cultivated meat
Many people are interested in trying new proteins – for health, environmental, or ethical reasons. This guide introduces some of the most talked-about alternatives in Europe and explains how they compare in nutrition, sustainability, and everyday use.
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A beginner’s guide to cultivated meat
Imagine you’re walking past the meat aisle at your local supermarket, eyeing the usual cuts of beef and chicken. Only this time, nestled between them is something different. It looks like meat, smells like meat, even cooks like meat. But it didn’t come from a slaughterhouse. In fact, no animals were harmed in making the product.
You’ve discovered a new kind of food: cultivated meat.
The future of food: 4 sustainable food trends changing what (and how) we eat
Burgers made with pea protein, lentil pasta, and even energy bars packed with insects are just some newer products you might find as you shop the aisles. The types of food we eat are changing fast, and so is the way we produce them. This shift is driven by growing demand for healthier foods and the urgent need for more sustainable food production.
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The novel foods already on your plate
Have you ever tried a protein shake after a workout, added chia seeds to your breakfast, or picked up a snack bar containing baobab fruit? These ingredients might seem pretty ordinary now, but they’re all classed as novel foods.
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