Food

At its core, this study rewrites a long-standing assumption: that beer drinkers form a homogeneous crowd. Far from it—your audience may fall into flavor extremes. As craft brewers, you now have the tools to tailor your offerings, sharpen your sustainability goals, and deepen consumer engagement.

Caprese salad is seasoned with salt and olive oil, and made lively with basil or aragula. Couldn't be simpler. If you prefer to dribble some good home-made pesto over the salad, even better. Scatter some olives around the vegetables and gently mix them in - better yet.

Here’s a caffeine-free coffee alternative that you can make yourself, from a surprising and inexpensive source: date seeds. Its color is blonder than traditional...

Swapping out animal fats for plant fats might be a helpful dietary intervention for obese patients undergoing treatment for cancer

Raspberries are in full flush now, so take advantage of that abundance to brew raspberry cordial. You can call it a home-brew because the...

The $19 strawberry from Japan for sale in LA shows us the problems with our global food chain.

Located in northernmost Norway, about 2 000 kilometres north of the country’s capital, Oslo, the Svalbard Global Seed Vault maintains a constant temperature of -18°C to ensure long-term seed viability. This Vault holds seed duplicates from around the globe, safeguarding the world’s future food supply.

Researchers found that those on the high phosphate diet showed increased levels of FGF23 protein in their serum, cerebrospinal fluid, and brain stem, and that FGF23 proteins were able to cross the blood-brain barrier, causing high blood pressure both at rest and during physical stress.

This bit of Turkish home cuisine is called Arap Koftesi, and I discovered it in Özlem's Turkish Table. We can call them burgul balls.

Chinese fermented foods have a rich history stretching back thousands of years, forming a core part of traditional diets and medicine. Staples like doubanjiang (fermented broad bean paste), douchi (fermented black soybeans), jiang (soy sauce-type pastes), fermented tofu, pickled vegetables, and rice wines such as Shaoxing wine are not only prized for their deep umami flavor but also valued for their digestive and health benefits.

Even beverages like wine and bottled water—often seen as “cleaner” when packaged in glass—showed measurable microplastic contamination. Water in glass bottles had 4.5 particles per litre, compared to 1.6 in plastic bottles and cartons. Wine sealed with corks contained minimal microplastics.

When Europe’s largest food manufacturer abandons a label it once promoted—and does so in the country where it is headquartered—it sends a clear signal. Industry sees what policymakers are reluctant to admit: that nutrition labelling is a dead end. It does not shift consumer behaviour at scale. It does not support sustainable production, nor does it build public trust.

At Green Prophet, where we’re constantly exploring the beautiful dance of ecology, culture, and innovation in the Middle East and beyond, we spoke to Sandor Katz about the ancient roots and modern relevance of fermentation—especially in water-scarce regions like ours.

The Sumarians’ brewing methods developed over the ages into the beer we know today. Yet making alcohol from bread mashed into liquid has never left people’s minds. We have a funny note on that: jailbird booze.

If you’re a woman in your 40s or 50s enjoying your morning brew, this study gives new reason to sip with purpose. But even more importantly, it underscores a simple truth we often return to: wellness is cumulative. The choices we make today—how we move, what we eat, how we rest, and yes, how we caffeinate—are the building blocks of the decades to come.