The more we know,
the better we eat.
At FoodUnfolded® we help you understand where your food comes from, what’s in it, and how to make choices that are good for you and the planet.
What we eat is shaped by more than just taste
Say what? Your go-to glossary for sustainability and food systems jargon
An essential glossary defining complex terms in food systems, sustainability, and nutrition. Get clear definitions for topics like food security and UPFs.
To eat or not to eat: the truth about food date labels
Clear guidance on labels, storage, freezing, and clever stock rotation.
When it comes to food, not everyone has equal access
Learn about the challenges people face, and how food systems can be made fairer for all.
Got a food question?
Lettuce help. Enter your query to find content related to your query. If the topic is not covered, please let us know.
There’s no one-size-fits-all when it comes to food
Diet vs exercise: which is more important for health?
We analyse the science behind weight management and longevity. Find out whether nutrition or physical activity should be your main priority – let’s untangle what the latest science tells us.
The hidden factors that influence your daily food choices
Beyond hunger and taste, external forces like marketing, social pressure, and convenience secretly shape what you eat. Take back control and develop your food literacy.
Every food has a story to tell
How Panettone is made
Christmas is almost here again, and panettone is back on the supermarket shelves. Somewhere between a cake and bread, you can now find pistachio and caramel versions of the original candied citrus edition. But where did it all begin? Discover more about the 3-day process that gets Panettone on your Christmas table.
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5 winter root vegetables: nutritious varieties and cooking tips
When you think of root vegetables, what comes to mind? Perhaps the usual suspects, like carrots, potatoes, beets, turnips, and onions. They’re the classic staples that show up in countless winter soups, stews, and Sunday roasts. But there’s a whole other world of root veg out there — tasty and nutritious vegetables that are sadly overlooked.
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Early autumn harvest: what’s in season and where it comes from
As summer turns to early autumn, it’s a critical harvest time across Europe. Fields, orchards, and gardens overflow with fruits and vegetables in every colour. Autumn is a season for slowing down, getting cosy, and celebrating the year’s hard work.
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How truffles are grown: the secrets behind truffle foraging and farming
Truffles are one of the most luxurious foods in the world. Chefs call them “the black diamond of the kitchen.” A few truffle shavings can turn a plain pasta dish into something amazing thanks to their rich, earthy aroma and flavour. But truffles are more than just a luxury food. They are rare, hard to grow, and have a fascinating story. They are also a big part of European history and culture.
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How mozzarella cheese is made
Mozzarella is a soft, stretchy cheese that so many of us love. It’s perfect melted on a pizza or paired with juicy tomatoes in a simple Caprese salad. It’s a European favourite and a staple of many Italian dishes. But have you ever wondered how this delicious cheese is actually made? And what’s the difference between that creamy mozzarella di bufala and the shredded mozzarella you get in bags?
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The tale of the modern strawberry
Strawberries feel timeless, don’t they? Whether on top of a summer tart, dipped in chocolate, or eaten straight from the box, these red, juicy fruits are a favourite in gardens and supermarkets across Europe. But the strawberries we know today—big, sweet, and perfectly red—aren’t as old as you might think.
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