411: Following the green - sustainability investment trends for 2023
410: Food as preventative medicine, with Dr Rupy Aujla
411: Passover - telling stories with food
409: A joint approach? Exploring the links between nutrition and arthritis
408: The secrets behind mankind's fascination with fermentation
407: Are we on the cusp of a mushroom renaissance?
406: The spice of life - the surprisingly varied world of ginger flavours
405: Spotlight: Wageningen University's alt-protein research
404: Exploring the links between nutrition and Irritable Bowel Syndrome
400: The secrets within - how the potato is reshaping the food industry
403: Sustainability v the cost of living - is it one or the other?
399: Study: Could whey protein slowdown muscle loss in later life?
402: From nutrition to nappies - the truth about diet and fertility
401: How influential is the influencer? Nutrition and diet in the social media age
398: The future of food marketing
397: Mind over matter? The role of sensory science in our eating experience
396: How TRIP became one of the world's fastest growing drinks brands
395: What's feeding the future of the nutritionist?
394: What's the best food industry innovation since sliced bread?
393: A surprisingly un-British story - the history of fish and chips
392: What is the future of New Product Development?
389: Innovation and tradition - the changing face of dairy
390: "Of Ice and Men" - how the cold stuff has shaped our culinary history
391: Green jobs in a changing world
388: Aphrodisiacs - is anything really up to the job?
387: Brexit's impact on the food industry in Ireland
386: What role can nutrition play in the health of your bones?
385: How do we get children engaged with nutrition?
384: Net Zero emissions by 2045 - is Scotland on track?
383: Michelle Berriedale-Johnson - the UK's free-from fighter
382: Post-Brexit trade - the opportunities and pitfalls
381: Investment trends - where's the smart money heading in the food industry?
380: The ingredients for launching a successful coffee brand
379: Shift work and nutrition - a marriage of inconvenience
378: Is plant-based always better for you - and the planet?
376: How you could help fix the global food system
377: How can we get more fibre into our diets?
375: Can recycling habits be transformed using nudge theory?
374: Charles Michel - putting the philosophy into food
373: A new dawn for plant-based alternatives?
372: Caring for your kidneys - the crucial role nutrition plays
371: Meet the man dreaming of a world without industrial farming
370: What impact can precision nutrition have on our health?
369: Could AI solve our meat alternative challenges?
368: You are what you eat - the link between nutrition and stress
367: Freya Cox - Blazing a trail in vegan baking
366: Is red wine good for you?
365: 2022 year in review - a good vintage or a turkey?
364: Having a HECK of a time making sausages
363: Why everyone's talking about nutrient use efficiency
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