Author: Helen Osborne

Honey has antimicrobial and antioxidant properties and a lower glycaemic index than refined sugar

Food additives that conform to EU food safety standards are assigned an E-number

Sausages are a staple of the Full English Breakfast, but should you eat them every day?

Traffic light labelling provides an at-a-glance guide to fat, sugar and salt. But is it enough?

Find out which chocolate is genuinely healthy, what the big brands have quietly changed, and what to look for on the label

Few foods can match the egg when it comes to raw nutritional density. With protein, iron and vitamin B12 it’s often seen as a superfood

Ultra processed foods, known as UPFs, are industrially-formulated food products that are highly modified from their counterparts.

It’s one of Britain’s favourite foods, but which types of cheese are the healthiest?