15 December 2021
Hop plants are largely what distinguish your dark ales from your refreshing pales, and each has its own “terroir”. With changing weather affecting how and where they grow, what does the future hold for brewing and beer?
15 December 2021
We have been making cheese for millennia, but researchers are only now getting to grips with how bacteria, fungi and viruses combine to create its characteristic flavours and textures
27 October 2021
Veganism is typically equated with healthy eating, but today’s factory-produced fake bacon, sausages and burgers could be tarnishing the halo of a plant-based diet. New Scientist investigates
11 August 2021
Milk, egg and other animal products can now be brewed in the lab using familiar fermentation processes, requiring regulators to reconsider what truly makes something "milk" or "cheese"
31 March 2021
There are more than 100 species of vanilla orchid, but we rely on just three in our food. By tapping into this wider array, researchers are not only finding variations tasting of marshmallow or caramel, but may also help avert a crisis facing the crop
16 December 2020
The finest whiskies are left to mature, sometimes for decades, but several companies claim to be creating similarly delicious drams in the lab in just a few hours. We put one to the test
9 September 2020
What is good for us to eat varies so much from person to person that a universally wholesome diet is a fiction. Instead, the science of nutrition is hot on the heels of a new recipe for healthy eating
22 July 2020
We know next to nothing about the vast majority of compounds in our diet. Now researchers are finding ways to study this "nutritional dark matter" – and what it could mean for our health
8 January 2020
From the mealtimes you keep and the speed at which you eat to your choice of dining companions, how you eat has a big impact on your health and waistline
