Scientific breakthrough could reduce food waste and make it easier to add the fruit to prepackaged food

It is the bane of every fruit bowl: sliced banana that turns brown before it has reached the table. But such woes could soon be a thing of the past, with gene-edited bananas that keep their freshly peeled colour now one step closer to reaching British shoppers.

According to Tropic, the Norwich-based agricultural-biotechnology company that developed the fruit, the bananas have the same taste and texture but stay “fresh, yellow and appetising long after peeling and slicing”.

Customers seeking greens at one Berlin outlet are dealing with some very local supply chains indeed

Walking into the Felix Thomas REWE supermarket in Lankwitz, Berlin, customers are immediately presented with a choice of greens: romaine, rocket, iceberg. But last month, a new option joined the selection: Lankwitz loose-leaf lettuce. A combination of head lettuce, romaine lettuce, Lollo Rosso, and dark green easy leaf lettuce, its yellow packaging makes it stand out in a row of green. But it’s not just the flashy packaging that makes it distinct. Unlike its neighbouring lettuces, which come from regional farms or all the way from Italy, these greens were grown just a few metres away – or rather, a few metres up. “Frisch Vom REWE Dach” or “Fresh from the REWE roof”, the bags read.

Rooftop farms are nothing new: in cities such as Paris, Hong Kong, Copenhagen and New York, similar farms supply food to adjacent food retailers or even restaurants. This model has the potential to reduce greenhouse gas emissions from transportation (and its associated costs), minimise the urban heat effect, make use of dead space and perhaps even improve the relationship between buyers and their food.

From wood pulp in ice-cream to peat in portobellos, science has transformed how we dine. Do you know exactly what’s lurking in the grub we eat?

Microbial slime and a side helping of sand doesn’t sound like much of a meal, but a startling amount of the food we eat today contains ingredients that are, at the very least, unexpected – and, at worst, dangerous, such as heavy metals from polluted soils.

Then there is the thorny question of what ultra‑processed foods in our diets might be doing to us. “While each food additive, so‑called processing aid, fortificant and unrecognisably modified ingredient has been tested individually and declared safe, are they really?” asks Chris Young, who runs the Real Bread Campaign for Sustain, the alliance for better food and farming, and was named joint winner of Slow Food In The UK’s 2025 person of the year award. “The studies are relatively small and short, leaving history littered with additives that we were once promised would not harm us but were later withdrawn or banned on health grounds. What might the long-term effect be of eating such substances, individually or in the cocktails created for each product and across our shopping baskets?”

Bringing food back to life is a great kitchen skill. No, you can’t just microwave it

There is nothing lovelier than seeing a cook do their thing. By “doing their thing”, I do not mean just going about kitchen work – that is often excruciating to watch (why are they cutting onions like that?) I mean doing their thing: their culinary equivalent of a Mastermind subject, that one dish or process that they do so well, and with such evident pride, that the most crotchety backseat cook is forced to shut up.

Take my partner’s method for making fish-finger sandwiches, which involves frying the fish fingers in butter, then creating an in-pan sweatbox to melt artisanal cheese on to them and custom blending condiments. It creates, on average, as much washing up as a full cooked dinner. Others have a special pancake hack or carrot cake recipe, and people tend not to let these things go unnoticed – it’s always my salad dressing, possessive, but we forgive their hubris, because each of us has “A Thing” of our own.

Google, Microsoft and Amazon among companies using algorithms and AI to influence what crops are grown and how, say critics

Tech companies and industrial agriculture are “playing with the food system” by using AI and algorithms to undermine farmers in choosing what the world eats, leading food security experts have warned.

Companies such as Google, Microsoft, Amazon, IBM and Alibaba are working with industrial agriculture firms to influence what crops are grown and how, according to a report by the thinktank International Panel of Experts on Sustainable Food Systems (IPES-Food).

Online influencers are soaking and spraying their fresh produce, but experts say the ‘number one rule’ of food hygiene has nothing to do with special sanitisers

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You know the cost-of-living crisis is biting when videos of influencers unpacking their grocery “hauls” are viral on TikTok. Chewing through millions of views, fruit and vegetables are aesthetically plopped into a sink filled with water, piece by piece. “Sanitising” products are then added, ranging from the fizz of baking soda and vinegar to specialised vegetable soaps (“Amazon link in my bio!”). There are even expensive electronic purifiers, which shake, shimmy and bubble away in the basin, supposedly removing any nasties.

But is ASMR deep-cleaning your fresh produce really necessary? And is it all too late for those of us who can barely remember to rinse our pears?

Scientists in Kansas believe Kernza could cut emissions, restore degraded soils and reshape the future of agriculture

On the concrete floor of a greenhouse in rural Kansas stands a neat grid of 100 plastic plant pots, each holding a straggly crown of strappy, grass-like leaves. These plants are perennials – they keep growing, year after year. That single characteristic separates them from soya beans, wheat, maize, rice and every other major grain crop, all of which are annuals: plants that live and die within a single growing season.

“These plants are the winners, the ones that get to pass their genes on [to future generations],” says Lee DeHaan of the Land Institute, an agricultural non-profit based in Salina, Kansas. If DeHaan’s breeding programme maintains its current progress, the descendant of these young perennial crop plants could one day usher in a wholesale revolution in agriculture.

Test your knowledge in eight questions to prove you know your onions from your emulsifiers

A major global report released this week linked ultra-processed foods to harm in every major human organ. For people in the US, the UK and Australia, these foods make up more than half the calories they consume each day.

But it’s not always easy to tell which foods are ultra-processed.

Group one: unprocessed or minimally processed foods including whole fruits and vegetables, milk, oats and rice.

Group two: processed basic ingredients used in cooking including salt, sugar and vegetable oils.

Group three: processed foods made by adding items from groups one and two. Includes canned legumes, bread and cheese.

Group four: ultra-processed foods which are commercial products made from extracts of foods, often with added chemicals, flavours and other ingredients you wouldn’t find in a home kitchen.

With thanks to Dr Priscila Machado from the Institute for Physical Activity and Nutrition at Deakin University for checking this quiz for accuracy