The food industry is full of buzzwords: "fresh," "natural," "artisan," "hand-crafted." Some mean something, many don't. Meanwhile, certain foods get demonised while others get a health halo they don't deserve.
These guides give you the insider perspective - how the industry actually works, what those labels really mean, and how to make genuinely informed choices about what you eat.
Articles in This Section
Chef-Prepared vs Factory: What's the Difference?
An honest look at how food gets made at different scales - and why it matters (or doesn't).
Ultra-Processed Foods: Facts vs Fear
The science behind the headlines. What UPF actually means and when you should (and shouldn't) worry.
How to Read Nutrition Labels (Honestly)
What those numbers actually mean, which ones matter, and the tricks manufacturers use.
What "Fresh" Really Means
The surprisingly loose definition of "fresh" - and why frozen or chilled can be just as good.