Use of food banks is rising, but so are levels of obesity. Has it become impossible to eat cheaply but well? BBSRC Strategy and Policy Officer Valerie Nadeau tucks in.
This educational resource outlines food security activities you can try out at home. How can the structure of food make it healthier and tastier? Scientists are working to understand the mechanisms that control the viscosity and texture of emulsions, so that fat content of food can be reduced while maintaining the taste.
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