Inside Our Food

Food is part of everyday life - but how well do we really understand what’s in our food, how it’s made and how it affects our bodies? Find out the things you never knew you never knew about your favourite foods.

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How Did GMOs Become So Controversial?
Article The Future

How Did GMOs Become So Controversial?

Silvia Lazzaris

It's hard to find an issue as politicised and polarised as genetically modified organisms (GMOs).…

Why Ultra-Processed Foods Are So Hard To Resist
Article Inside Our Food

Why Ultra-Processed Foods Are So Hard To Resist

Lauren Lewis

Ultra-processed foods (UPFs) are everywhere—affordable, convenient, and always within arm's reach.…

Ancient Cravings in a World of New Foods
Article Inside Our Food

Ancient Cravings in a World of New Foods

Andrei Mihail

Around 97% of us have had some form of food craving in our lifetime. But our cravings are far from…

What You Need to Know About Ultra-Processed Foods
Article Inside Our Food

What You Need to Know About Ultra-Processed Foods

Inés Oort Alonso, Gavin Wren

Traditional food processes like cooking, fermenting, and preserving have been a part of our culture…

Why Diet-Related Disease Isn’t as Simple as “Unhealthy Choices”
Article Inside Our Food

Why Diet-Related Disease Isn’t as Simple as “Unhealthy Choices”

Dr Caroline Wood

Most of the world’s population now live in countries where overweight and obesity kills more…

When Does Food Processing Go Too Far?
Article Inside Our Food

When Does Food Processing Go Too Far?

Anne Reshetnyak

For millennia, humans have been processing raw food through grinding, cooking and preserving to…

AquAdvantage Salmon, The Only Genetically Modified Fish On The Market
Article The Future

AquAdvantage Salmon, The Only Genetically Modified Fish On The Market

Maria Pinto

The AquAdvantage salmon grows twice as fast as its wild counterpart, and is already being sold…

Blue Zones: How Much Does Food Affect Life Expectancy?
Article Inside Our Food

Blue Zones: How Much Does Food Affect Life Expectancy?

Lauren Lewis

Over the last couple of centuries, world life expectancy has doubled. In the quest to live a long…

Cheddar Reborn: The Revival of an Artisan Cheese Industry
Article Inside Our Food

Cheddar Reborn: The Revival of an Artisan Cheese Industry

Dr Caroline Wood

You might know Cheddar cheese as a mass-produced commodity, useful for slicing into sandwiches or…

Mercury in Seafood | Should We Really Be Concerned?
Article Inside Our Food

Mercury in Seafood | Should We Really Be Concerned?

Madhura Rao

With its low melting point, high density, and excellent conductivity, mercury has several industrial…

Tempeh | How It’s Made
Article Inside Our Food

Tempeh | How It’s Made

Anne Reshetnyak

You might have seen tempeh on the supermarket shelves alongside tofu, on the menu of a veggie café,…

Microplastic in Our Food
Article Earth First

Microplastic in Our Food

Madhura Rao

From packaging material to disposable cutlery, today’s food system is no stranger to plastic. In…

What Are Antinutrients?
Article Inside Our Food

What Are Antinutrients?

Annabel Slater

Antinutrients are found commonly in a range of our foods and can block our body’s ability to…

E-numbers | Could We Live Without Them?
Article Inside Our Food

E-numbers | Could We Live Without Them?

Claudia Parms

There’s a lot of mystery around E-numbers. You might have found yourself wondering, what exactly…

Food and Place | Does Where You Live Influence Your Eating Habits?
Article Human Stories

Food and Place | Does Where You Live Influence Your Eating Habits?

Luke Cridland

Where food is sold is not decided randomly, and many factors go into determining where you can buy…

How Does Texture Affect the Way We Eat?
Article Inside Our Food

How Does Texture Affect the Way We Eat?

Dr Caroline Wood

Crispy, slimy, gooey, velvety—there is a whole lexicon of words to describe the different textures…

Are We What Our Mothers Eat?
Article Human Stories

Are We What Our Mothers Eat?

Marieke van Schoonhoven

What happens in the womb does not stay in the womb. What a mum eats - or doesn’t eat - during…

Allergens in food
Article The Future

Allergens in food

Madhura Rao

What do prawns, celery, peanuts, soybeans, and wheat have in common? They can cause serious allergic…

The Price of Saffron
Article Inside Our Food

The Price of Saffron

Claudia Lee

As the most expensive spice in the world, saffron is an extremely lucrative product. With limited…

What is Ghee?
Article Inside Our Food

What is Ghee?

Madhura Rao

As South Asian recipes gain popularity among food enthusiasts beyond the subcontinent,…

Food Deserts | Why Do They Exist?
Article The Future

Food Deserts | Why Do They Exist?

Madhura Rao

Income inequality is on the rise in many parts of the world today. Even in countries that are…

The Rise of Eating Alone
Article Inside Our Food

The Rise of Eating Alone

Silvia Lazzaris

For millennia, humans have shared meals together with their communities. The social aspect of eating…

Eating Disorders: Rekindling Our Relationship With Food
Article Human Stories

Eating Disorders: Rekindling Our Relationship With Food

Lynn Liu

Like many who suffer from an eating disorder, mine started when I was an adolescent entering my…

The Global Nutrition Epidemic of ‘Hidden Hunger’
Article Inside Our Food

The Global Nutrition Epidemic of ‘Hidden Hunger’

Dr Dora Pereira, Isabella Stelle

Historically, the World Health Organisation defined malnutrition as a lack of caloric or protein…

The Ethics of Foie Gras
Article Inside Our Food

The Ethics of Foie Gras

Claudia Lee

A symbol of "haute cuisine", the story of foie gras began in Ancient Egypt. Produced by gavaging…

Titanium Dioxide in Food | Is It Safe?
Article Inside Our Food

Titanium Dioxide in Food | Is It Safe?

Kelly Oakes

You might not have heard of titanium dioxide, but you’ve probably eaten it – it’s…

Oat Milk | How It’s Made
Article Earth First

Oat Milk | How It’s Made

Inés Oort Alonso

If you have ever had a go at making oat milk at home, you might have found some stark differences…

Are Microwaves Safe? | Debunking Molecular Myths
Article Inside Our Food

Are Microwaves Safe? | Debunking Molecular Myths

Luke Cridland

Microwave ovens are a convenience dream, making meals in minutes and keeping washing up to a…

What Are Soba Noodles?
Article Inside Our Food

What Are Soba Noodles?

Samanta Oon

There’s lots to love about soba noodles. They’re light but hearty, flavourful yet mild,…

Should We Bring Back The Buffet?
Article Earth First

Should We Bring Back The Buffet?

Dr Caroline Wood

Lavish, all-you-can-eat spreads are often a key feature of parties, weddings, hotel stays and…

Alternative Protein Sources
Article Inside Our Food

Alternative Protein Sources

Annabel Slater

Many of us traditionally think of meat, fish and dairy products as being excellent sources of…

What Are Rice Noodles and How Are They Made?
Article Inside Our Food

What Are Rice Noodles and How Are They Made?

Samanta Oon

Rice is one of the most important grains in Asian cuisine. It is so important that in several Asian…

Quinoa | A Climate Proof Food
Article Earth First

Quinoa | A Climate Proof Food

Merel Deelder

Due to the effects of climate change, producing enough food for our growing world population is…

Sustainable Protein Powders | Whey vs Plant-Based Protein Supplements
Article Earth First

Sustainable Protein Powders | Whey vs Plant-Based Protein Supplements

Aran Shaunak

Whether for health reasons or to improve athletic performance, many people turn to protein…

How Cheese is Made
Article Inside Our Food

How Cheese is Made

Melissa Vanderheyden

Cheese is one of the many products we owe to bacteria: they are responsible for the formation and…

How Yogurt Is Made | Ask The Expert
Article Inside Our Food

How Yogurt Is Made | Ask The Expert

Carolina Moyano , Silvia Lazzaris

Ever wondered how yogurt is made? Here at FoodUnfolded, we wanted to know not only how yogurt is…

Microalgae | Health & Environmental Benefits
Article Inside Our Food

Microalgae | Health & Environmental Benefits

Melissa Vanderheyden

While seaweed is becoming more renowned as the food of the future, its microscopic relatives, the…

Should We Avoid Refined-Grain Foods? | Ask The Expert
Article Earth First

Should We Avoid Refined-Grain Foods? | Ask The Expert

Silvia Lazzaris, Camilla Bendinelli

We might have heard that whole-grain foods are better for us than refined-grain foods. But does this…

Tony’s Chocolonely: More Than Just Chocolate
Article Human Stories

Tony’s Chocolonely: More Than Just Chocolate

Jane Alice Liu, Paul Schoenmakers

Tony's Chocolonely isn't your average chocolate company. Behind each of their chocolate bars is a…

Frozen Yoghurt: How It’s Made
Article Inside Our Food

Frozen Yoghurt: How It’s Made

Claudia Parms

Frozen yoghurt is a sweet and delicious alternative to ice cream. But how is frozen yoghurt made,…

How is Instant Coffee Powder Made?
Article Inside Our Food

How is Instant Coffee Powder Made?

Madhura Rao

It's cheaper, quicker, and involves far less cleaning up than regular coffee. For anyone looking to…

Caffeine: How Much is Too Much?
Article Inside Our Food

Caffeine: How Much is Too Much?

Samanta Oon

If a caffeine kick is part of your morning ritual, you’re not alone — around 80% of us…

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