With the UK currently set to crash out of the European Union on 31 October, Britons are particularly worried about their food supplies .

There is an old tradition in many cafés in Naples, Italy: it’s called "caffè sospeso", in Italian “ pending coffee ”.

Food keeps us fueled up and healthy, but it’s also about culture and tradition.

More than the 70 percent of the protein sources required by animals bred in the European Union are imported from non-EU countries . Soybean dominates the protein supply for animal feed .

Choosing between wild and farmed fish is often a dilemma for consumers.  Wild-captured fish cost twice as much as their farmed counterparts ; a difference that many believe is justified by their better taste and nutritional properties.

Whenever you eat strawberries, does your throat start to swell and itch? Do you also get a burning or prickling sensation in your lips, gums, tongue or inside your cheeks? Or perhaps drinking milk ...

Fat, sugar and salt - these ingredients are often used by the food industry to enrich their products and provide us with the perfect sensual experience. Now, scientists in France are trying to reverse this trend.

The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.

It is not obvious when examining a wrapped lettuce or a microwavable bowl of Chinese soup. But plastic food packaging is made of multiple layers designed to act as a barrier for oxygen or bacteria .

It all started when the  Irish Food Standard Authority  realised, mid-January, that some of the burgers sold in the country (and in the UK) contained about 29% of equine DNA, upon testing.

A French veterinary surgeon and former researcher at the Toulouse National Veterinary School , Philippe Baralon is the founder of Phylum , a consultancy specialised in food safety working for the food industry.

Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.

British porridge, Dutch pea soup snert, Italian risotto or Spanish paella are only a small sample of the diversity of diets across Europe .

Using state-of-the art genomics to predict whether a piece of beef will be tender enough may sound excessive.