Year: 2026

A case for decay

And against zombie food When I was in the first year of my food science and technology programme, one of my lecturers told us that food is such a biochemically active material that it behaves more like a living organism than an inert material. Years later, I still find myself wondering how many people, including […]
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Why do chemists decide what we eat?

Why do we eat petroleum-derived products? Why are chemists making our food so often nowadays? From synthetic food colourants to ultra-processed flavour systems, from emulsifiers to stabilisers and texturisers, modern food increasingly resembles an industrial chemistry project more than an agricultural product. And while chemistry is absolutely fundamental to food science, somewhere along the way […]
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A scientific argument for imperfect food

From terraced vineyards to permacultures to perfectly imperfect natural colourants There is a quiet (r)evolution waiting to happen in food science. Not a (r)evolution of louder claims, shinier technologies, or thicker regulatory folders, but a biological one. I started admiring permacultures since I was a child. As children, we would always get our cherries from […]
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A case against the global trade: the price of distance

The recent Mercosur–EU trade agreement has been presented to European consumers as a victory for free trade, lower prices, and economic efficiency. What has been discussed far less is the cost of this efficiency: the steady erosion of the European consumer’s ability to understand, influence, and ultimately control what enters their food system. As supply […]
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