This study indicates that biological responses to processed foods cannot be explained by processing intensity alone but emerge from interactions among matrix architecture, formulation, processing conditions and host biology. 

In Dubai, Trade Continues on the Front Lines of the Iran War. The flow of food from the Islamic Republic to the restaurants of the Gulf shows the difficulties involved in severing economic ties. 

Stephanie Walton, researcher at the Oxford Sustainable Finance Group, writes in her blog, the Food Ledger, about the five things to keep things moving forward on food systems to not grow despondent or stagnant. So as to remain clear-eyed about challenges but don't succumb to a victim complex or ennui.

This report by Friends of the Earth follows the money to reveal who benefits most and why so much investment continues to support a model that is harming people and the planet. It also looks at what could happen if more resources were directed to those who already nourish much of the world. 

The Agribusiness Atlas 2026 sheds light on the market power of large corporations, from seeds to supermarkets, and shows how politicians and citizens can limit this power – for an environmentally friendly, socially just and sustainable diet.

Food environments are central to debates on food systems transformation but are often conceptualized as contextual determinants of individual choice. This study reconceptualizes food environments as dynamic, relational configurations co-produced through everyday interactions, focusing on youth consumption and food vendors’ selling practices in Addis Ababa and Butajira, Ethiopia. 

This study finds considerable variation in terms of nutritional quality and environmental impacts across manufacturers operating within the same food retail category and within existing F&B product portfolios. For some of the F&B manufacturers assessed, changes to 10% or less of their product line could deliver more than half of the potential gains in nutritional quality or sustainability.

A fungus turns the crop into a carcinogenic time bomb. This Senegalese scientist says he can fix that.

What should children eat and why? How should they eat it, and what should they learn about food? Answers to questions like these have differed over time. This book explores the relationship between children and food in history and considers ways forward.