If there’s one thing neurogastronomy can teach us, it’s that when it comes to food, sometimes it’s better to rack our brains.

It seems reasonable to assume that all containers labelled as ‘bio-based’ can be thrown away with our green waste. Sheer fallacy or a good habit?

The salt in our supermarkets now comes from far and wide, but whether pink, blue or black, it is no ‘healthier’ than traditional white salt.

The English startup IntelligentX uses artificial intelligence and user feedback to create new beer recipes.

Nature hands us a whole spectrum of rich and varied colours, literally on our plates! Not only do we eat pigments and molecules, but we use some of them as colouring agents. Red, yellow, pink and green are just some of the rainbow of colours in our food.

 
When discovering the world outside of the womb, newborns are not in unfamiliar territory. In fact, they have long become accustomed to and prepared for becoming not just part of the human race, but part of a particular social group, which they have been able to study at their leisure by using their mothers as a source of data and sound box, developing one sense after the other and finally all of them together.

Our digestive system is like a biochemical factory. The pancreas sends enzymes to the mouth, the stomach and the gastrointestinal tract to break down the foods we eat and liberate their nutrients which will in turn feed our bodies and brains. Unused food residues leave our body via the colon as faeces.