Education Hub
Latest research, evidence-based advice & expert tips
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U.S. Phases Out Harmful Food Dyes Due To Health Risks!
Parents and educators are starting to ask harder questions about what’s really in our food. With the U.S. set to phase out petroleum-based food dyes by 2026, there’s growing concern about the chemicals still allowed in products aimed at children. More families are learning how to read labels, spot synthetic additives, and understand how ingredients…
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Ultra-Processed Foods: The Hidden Chemical Threat to Our Health
Ultra-processed foods don’t just lack nutrients, they’re often laced with synthetic chemicals, hidden additives, and microplastics linked to chronic disease. A groundbreaking 2025 Nature Medicine review reveals how these everyday foods are quietly contaminating our diets and harming both kids and adults. This article breaks down the science, the risks, and what every parent needs…
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The Hidden Ingredients Disrupting Your Child’s Health
They’re not sweet, colourful, or sugary but they may be even more harmful. Emulsifiers, thickeners and preservatives like carboxymethylcellulose and polysorbate 80 are quietly added to “healthy” kids’ foods to improve shelf life and texture. But new research shows they can damage the gut lining, fuel inflammation, and affect mood and behaviour. This article uncovers…
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Sorbic Acid and Potassium Sorbate – What Parents Need to Know
Food science education is evolving from rote memorization to hands-on, experiential learning. Modern curricula now incorporate real-world topics such as food waste and microbial spoilage, the safety of genetically modified foods, and the relationship between nutrition and athletic performance. These modules are designed to engage students with practical experiments and group activities, making science both…