From wood pulp in ice-cream to peat in portobellos, science has transformed how we dine. Do you know exactly what’s lurking in the grub we eat?
Microbial slime and a side helping of sand doesn’t sound like much of a meal, but a startling amount of the food we eat today contains ingredients that are, at the very least, unexpected – and, at worst, dangerous, such as heavy metals from polluted soils.
Then there is the thorny question of what ultra‑processed foods in our diets might be doing to us. “While each food additive, so‑called processing aid, fortificant and unrecognisably modified ingredient has been tested individually and declared safe, are they really?” asks Chris Young, who runs the Real Bread Campaign for Sustain, the alliance for better food and farming, and was named joint winner of Slow Food In The UK’s 2025 person of the year award. “The studies are relatively small and short, leaving history littered with additives that we were once promised would not harm us but were later withdrawn or banned on health grounds. What might the long-term effect be of eating such substances, individually or in the cocktails created for each product and across our shopping baskets?”
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