#Food20

20 Feb 2026

Some processed foods may be addictive

Researchers say many ultraprocessed products — like snacks, sugary drinks and fast food — share addictive qualities with tobacco. The study urges a shift from blaming individuals toward policies that hold companies accountable for engineered, habit-forming foods.

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Photo by Ishaq Robin, Unsplash

21 Jan 2026

Family Makes Yanbian Water Tofu (tsodibi)

On December 28, 2025, a visitor joined the Lee family in Helan village, Yanbian, to make tsodibi, a local water tofu also called sundubu. The article describes the traditional, multi-step process and the family ritual around it.

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20 Jan 2026

Chef Filip Ondrušek: food, memory and tradition

Filip Ondrušek is an Austrian‑Slavic chef and ecologist based in São Paulo. He connects cooking with national history, works with biodynamic seasonal ingredients and has cooked in many top restaurants worldwide.

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25 Dec 2025

Photographer Reimagines Local Fruit

Trinidadian photographer Marlon Rouse has posted a new series of fruit photographs that present produce as specimens rather than food. He explores light, form and memory, and plans to continue sharing and publish a book.

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22 Dec 2025

Engineered bacteria produce tagatose sweetener

Tufts researchers engineered Escherichia coli to make tagatose, a rare sugar that can substitute for table sugar. They used a slime mold enzyme and another enzyme to convert glucose, producing higher yields; tagatose is low‑calorie and FDA‑recognized as safe.

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18 Dec 2025

Expert warns about synthetic food dyes

A Syracuse University expert explains health concerns about synthetic food dyes like Red Dye 40. Companies have guidance to phase them out by 2027–28, but removing color may cause other changes to products.

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18 Dec 2025

Fermentation makes seaweed spreads tastier

A study tested whether fermenting brown seaweed can improve taste and texture in everyday spreads. Fermented seaweed gave milder flavour, firmer texture and scored highest in a consumer test of cream cheese spreads.

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5 Dec 2025

Saving Palestinian Seeds and Stories

Vivien Sansour founded the Palestine Heirloom Seed Library to save seeds, crops and memories that link Palestinians to their land. The project preserves local varieties and shares knowledge amid farmland loss and threats in the region.

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28 Nov 2025

Sorbitol can become fructose and affect the liver

Researchers found that sorbitol can turn into fructose in the liver and may harm the organ. The study used zebrafish and was led by Gary Patti; the results raise questions about some sugar substitutes.

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24 Nov 2025

Cannabis smoking and processed-food diets raise heart risk

A lab study found that smoking hemp plus eating a processed, seed‑oil–rich diet may weaken the immune system and increase inflammation and heart damage. Researchers saw cannabis compounds build up in several organs.

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1 Nov 2025

Artist Steven Tang draws Hong Kong food

Steven Tang, a 26-year-old self-taught artist in Hong Kong, draws local dishes with coloured pencils and posts them on Instagram. He began in 2018, has over 45,000 followers, and plans a solo show next September.

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22 Oct 2025

Kurt and Sheep’s Milk: A Vanishing Kazakh Tradition

A report on how butter and kurt, a dried cheese from sheep’s milk, were once common across Kazakhstan and how a small number of villagers in southern Kazakhstan still make them today.

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10 Oct 2025

Potatoes regain importance in North Kivu, DRC

Government, NGOs, researchers and farmers are expanding potato farming in parts of North Kivu. Improved seeds, training and better soil practices aim to raise yields despite bad roads, crop diseases and degraded soils.

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