by Olivia Tutill | 05/06/26 | Fork It - Post
You don’t have to ditch meat entirely, one swap a week is doing more for the planet than you’d expect. I think we’ve all seen the growing influx of meat-free products decorate our shelves in recent years. From picnic eggs to vegan pepperoni, these alternatives have...
by Sam Burton | 04/06/26 | Fork It - Post
To many people, honey is simply a sweet, uniform, amber-coloured condiment. But away from the supermarket shelves, there is a diversity to honey that brings an array of flavours, aromas, and colours. Everything from geographic location and the weather, to the type of...
by Isabel Dennett | 01/06/26 | Fork It - Post
A scientist from Cambridge University discovered how Greggs could double the sales of its Vegan Sausage Roll overnight – without changing a single ingredient. No recipe tweaks. No new 3D printed meat. The secret? Protein marketing and labelling. In a 2025...
by Fleur Tortice | 01/06/26 | Fork It - Post
To most of us, an olive is a savoury snack you fish out of a martini or throw on a pizza. But to a food scientist, an olive is a freak of nature. It’s a fruit, but while apples and oranges load up on sugar as they grow, the olive decides to do something completely...
by George Stanton | 29/05/26 | Fork It - Post
Today, 29th May, Forkful celebrates National Biscuit Day! Few foods are as comforting as biscuits. Whether it’s chocolate digestives with a cup of tea or a pack of custard creams scoffed in one go. The earliest forms of biscuits were nothing like they are today....
by Kate Nicholls | 28/05/26 | Fork It - Post
How many pasta shapes do we actually need? Apparently, more than 350. From the classic spaghetti bolognese to the penne alla vodka, pasta has become less of a food and more of a personality type. But does shape really change flavour, or have we all just been...
