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.
The building blocks of a healthy plate
What is salt? Health benefits, risks, and daily intake
Get the facts on salt. Understand its role in muscle function, hydration, and blood pressure. Find out how much is too much.
Facts on fats: understanding good, bad and essential types
Learn which types support your health and which to avoid plus how to make better choices for your heart health.
What you eat powers your every move
From a good digestion to strong bones and steady energy levels, discover how food fuels your body.
Got a food question?
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Looking to eat more sustainably but unsure where to start?
Eating more plants this January: how small changes can support your health and the planet
Start the year strong and eat plants effortlessly by making smart swaps. Embrace the full spectrum of plants, including herbs, spices, tea and coffee.
Simple tips for growing your own food — even in the smallest spaces
Our guide to growing food in small spaces shows you exactly what you need. Start your own mini-garden on a balcony or indoors with these easy steps.
The rich connection between food and culture
Take a journey and discover the food traditions, flavours, dishes and stories that shape what we eat and how we share it.
The ultimate European Christmas food tour
Imagine spending Christmas Day in every European country once in your life. You would discover so many fascinating traditions and taste so much incredible food. In Germany, the air might be filled with the scent of cinnamon and freshly baked pastries. In Portugal, codfish and olive oil might take centre stage. While in a candle-lit Nordic home, you could find hearty casseroles and spiced wine.
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Fermentation explained: behind the science, culture and taste
If you’ve ever eaten yoghurt, crunched into a tangy pickle, or curled up with a cosy hot chocolate, you’ve already met fermentation. You might even have taken part in a form of it at home, like when milk in the fridge went a bit sour.
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Food traditions of Samhain: Halloween’s ancient Irish origins
Imagine an autumnal evening in ancient Ireland, with children playing games, families sharing sweet fruit bread, and the smell of seasonal treats in the air. This was Samhain (pronounced “sow-en”), the Celtic festival celebrated between October 31st and November 1st.1 This ancient festival inspired many of the Halloween traditions we celebrate today. Although movies and TV often make it seem like Halloween began in the United States, its roots are deeply Irish.
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Turkey at Christmas: the origins of Christmas dinner
The holiday season is often a time for coming together, sharing special meals, and making memories. These gatherings are about tradition and connecting us to our past. But have you ever wondered how Christmas dinner came to be?
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Latte, syrup, foam, repeat: how coffee became a dessert in disguise
Caramel frappés. Pumpkin spice lattes. Iced lavender oat milk matchas. Today’s coffee menu reads more like a dessert list than a morning ritual. Once valued for its strong bitterness and minimalism, coffee has evolved into a customisable, sugar-laden experience.
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Hidden food festivals in Europe: 7 authentic culinary events
Europe’s food festivals are a big deal. Some of the most famous include Spain’s La Tomatina, where participants throw over 120,000 kilograms of tomatoes at each other in a massive food fight, and Germany’s Oktoberfest, the world’s largest beer festival.1 But crowds have become enormous at these popular festivals.
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Gastrodiplomacy: how European countries use food to win hearts and minds
They say the quickest way to the heart is through the stomach – and many countries use their food to gain friends and influence. This approach, known as “gastrodiplomacy”, helps shape how nations are seen on the global stage, offering political and economic rewards.
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From common to costly: why certain foods become luxurious
Have you ever wondered why some foods feel special and cost a lot, while others are just part of everyday meals? Why do oysters, which are simple and often served raw, cost so much more than other dishes that take time and effort to prepare? And why do some foods, that were once common or cheap, suddenly become signs of wealth and luxury?
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