What was once an indulgence in a bag of chips is now a daily serving of roasted nuts. Snacks have become an undeniable part of

It happens all the time—a pinch too much, a little slip of the mind, and a dish is suddenly too salty and seemingly beyond saving.

What puts the ‘delicious’ in what we eat and drink? Flavour, of course. But it goes beyond what we taste or what makes us nod

It’s often said that we eat with our eyes first, and colours play a vital role in this experience. The psychological impact of food colour

Breakfast – probably the most understated and modest meal of the day has undergone a makeover in recent years. Gone are the days of adding

While the world grapples with sustainable food trends and options for its growing population, solutions often lie in innovating age-old traditions. Plant-based meat—mock meat, vegan

Whether it’s that morning cup of energising coffee or a summer-day ice cream, there’s plenty to thank the dairy industry for. Its evolution has been

Among the questions food manufacturers and suppliers try to answer, how to increase the shelf life of food products might be at the top of

Here’s a question: What goes well with regional favourites like idli, dosa, naan, and practically every other meal from the Indian subcontinent? And, in other

Thinking of how to get the right colour for your Gouda? The answer probably lies in, well, turmeric. Indeed, several foods owe their vibrant colour