It’s probably no surprise that the listerine-coloured soft drinks, radioactive sweets and rainbow-hued breakfast cereals that we see on supermarket shelves are artificially coloured.
But while these are easy culprits to spot, there are other, deceptively natural looking foods whose appearances have also been enhanced through dyes or chemical processing.
Many common and seemingly healthy foods are injected, sprayed, or formulated with artificial dyes and chemicals to make them look fresher, riper, or more appetising, says food scientist and founder of ATM Food Innovations, Dr Adrian Massey. “There are several ways manufacturers influence the appearance of food, including adding colourings, controlling pigments through animal feed, using processing techniques that preserve or change natural colours, and adding ingredients that prevent discolouration”.

How to be more grateful for daily life in five easy steps
The world feels like a difficult place at the moment, and it can feel very hard sometimes to find things to be thankful for; when we are overwhelmed, we have less capacity to notice and reflect on the good things. Yet, ironically, proactively cultivating gratitude is one of the things that can actually help us feel less stressed.
NHS GP dR RADHA

The science
Research has shown that feeling or expressing thanks can actually alter our brain.
- The balance of neurotransmitters change; more serotonin and dopamine (feel good chemicals) are produced.
- This can be long lasting if we make gratitude a regular habit.
- We also get a decrease in our cortisol (stress hormone) levels which helps lower anxiety.
- Being grateful can strengthen the nerve pathways which triggers positive emotion.
How can we build gratitude?

Change your words
Instead of seeing something as a problem, try to see the opportunities within it.
Our brains are very receptive and what we read or write can alter our emotional system.


Express it
This will not only make you feel good, but you will also get a positive response from others.
How can we build gratitude?
Notice more
Throughout your day, try to notice all the things that are going well; has someone opened a door for you, or smiled?


The basics
By being thankful for the small things every day, we are far more likely to be and stay healthy so that we can enjoy them.
What to do
Gratitude can lead to feelings of optimism, lower our blood pressure, and improve sleep quality.
- Write down what potential good aspects there are to the things you don’t feel like doing, or even what could be worse about it.
- Spend a few minutes writing down three things that you are looking forward to that day, or the good things that have happened to you that day.
- Say thank you to yourself for the things you have achieved, or managed to get through and changed that day.
Sales of battery
electric vehicles hit a record high last year.

Starts at £22,995 for the smaller battery
Available with either a 40kWh battery or a larger 52kWh pack, that offers almost 255 miles, the latest, retro-inspired Renault 5 is both a joy to behold and a hoot to drive.
The interior has been lavished with a level of detail that’s typically reserved for more expensive cars.

A champion of EV efficiency

It offers a remarkable 491 mile range on a single charge from the 85kWh battery.
It is a technological masterclass inside with the ability to option screens that span the entire width of the dashboard, including an optional display for the front passenger.
Priced from £37,400

It’s a lot of money to part with, but this is arguably all the car you will ever need.
The £89,000 Macan is a premium SUV that somehow manages to blend Porsche’s reputation for dynamics and sporty driving with everyday practicality.
The 95kWh batteries can go from 10 to 80 per cent in as little as 21 minutes from the fastest public charging outlets.
With the business class-style six seat configuration costing a staggering £76,995, it is by far the most expensive Kia ever made, but it backs up its financial demands with a suite of genuinely useful and impressive onboard technology.


It’s fast, goes a long way between stops and charges relatively quickly but the interior is bland, the onboard technology is infuriating and the experience is devoid of emotion.
All of its gadgetry can’t disguise the fact that performance is weak, even for a typically zippy EV, the ride is fussy at slower speeds and it’s not in the least bit enjoyable to drive on a country road.

- While good value (prices start at £17,935) for the 200-mile max range, there are more interesting options from Hyundai, Citroen and Renault for similar money.

The kitchen gadgets under £25

Victorinox paring knife
It’s comfortable to hold, with a point sharp enough for scoring pastry.
ProCook cast iron pan
For unbeatable searing and heat-retention, cast iron is the top choice.


Tesco chopping board
Priced at just £22, I’ve yet to find another board that matches it for sheer value and quality.
The kitchen gadgets under £25
Pyrex jug
It is the perfect vessel for blending smooth sauces, melting butter, or warming stock. It won’t stain like plastic and the red measurements never fade.


Salter scales
“I’ve had my slim little set of Salter Disc Scales for over a decade, and I’m delighted to see they are still made to exactly the same reliable design today.”
Microplane grater
It uses photo-etched stainless steel teeth that stay razor-sharp for a decade, something the lookalike copycats simply can’t match.
Braun hand-held blender
It’s an essential for everything from making velvety soup to getting the lumps out of white sauce.
Bodum cafetiere
As well as delivering great results, cafetieres are easy to clean and there’s no ongoing filter paper costs or pod recycling to deal with.
The kitchen gadgets under £25
Oxo peeler
What truly sets it apart is the chunky, rubberised handle that absorbs pressure and stays completely non-slip, even if your hands are wet. It is inexpensive and incredibly durable.


Falcon pie dish
Made by fusing porcelain onto heavy-gauge steel for smooth durability, it is dishwasher, freezer, hob, air-fryer and oven-safe.
The golden rules for a happy, secure relationship
Psychiatrist and neuroscientist Dr Amir Levine, author of bestselling book , explains why we behave the way we do in love.

Golden rules for happy relationships
Start with your own behaviours
The foundation of a secure, connected life is being what I call CARRP: that means being consistent, available, responsive, reliable and predictable. All of these qualities can be enacted in small gestures every day.


Express your needs
People need consistency and connection to feel safe. This is not, ‘You hurt my feelings by never replying to me’, it’s more ‘this is the kind of contact that helps me feel secure’.
Golden rules for happy relationships

The appendix ‘inflammation’ rule
If a relationship repeatedly inflames your nervous system, you need to disengage and deprioritise it.
Lean on community
You don’t need hundreds of friends. You need people and places that regularly remind you that you belong.


Stop blaming childhood
Humans are much more complicated than: ‘this happened to you, therefore you are doomed to be anxious’.

Reach for a
secure script
When something unsettles you in a relationship, your first reaction is not always the most accurate one.
If you’re anxious, your brain may jump very quickly to: ‘this is the beginning of the end’. If you’re avoidant, your brain may say: ‘this person wants too much from me, I need to get away’. So one very practical thing you can always do is pause and ask: ‘What would a secure person do here?’
Loneliness elsewhere
When people talk about loneliness, they often assume it means you don’t have enough people in your life. But you can be surrounded by people and still feel lonely if those relationships leave you feeling excluded, ignored or disconnected.

What to do
- Build a community that works for your temperament and gives you regular, reliable moments of connection.
- You can still be kind to people while not treating them as someone who belongs in your inner circle.
- Explain what you need. Sometimes people simply don’t realise how you are experiencing them.
- Check in with people: does this person actually feel that I’m reliable? Do they experience me as predictable? That’s the only way that you can start to become more secure.

Do some foods leave
you feeling hungry rather than satiated? Experts say there are…
Foods that leave you hungrier
A bowl of cereal and glass of orange juice
More refined cereals are digested quickly, and fruit juice, whilst one of your five-a-day, contains less fibre than whole fruit. This might mean you find yourself hungry again within 1-2 hours of eating this breakfast.


Swap the orange juice for a whole orange, the cereal for oats and milk or serve it with Greek yoghurt or a boiled egg. This would increase the fibre and protein content; two nutrients strongly linked with fullness.
Foods that leave you hungrier

These pastries are made primarily from refined flour and butter, and are relatively low in protein and fibre.
Toast and jam


Shop-bought packs can contain a lot of white rice, which is digested quickly, and the protein content is often modest.
Foods that leave you hungrier

Vegetable soup
On its own, it is often very low in protein and calories, so hunger can return quickly.
Unless it’s loaded with veggies, it’s probably pretty low in fibre.


Liquids are generally less filling as they require little chewing which may not trigger satiety signals.
Foods that leave you hungrier

Snack bars
They are ideal for a quick pick-me-up, but if reducing hunger is what you’re after, it’d be better to swap it out.
Low-fat yoghurt
A full-fat plain Greek yoghurt with berries and seeds tends to be much more filling due to the protein, fat and fibre.


On an empty stomach, it can actually increase your appetite.
What to eat instead
Instead of thinking about avoiding foods, think about what you can add to them.
- Add beans, lentils or shredded chicken to your vegetable soup and pasta.
- Thicken your smoothies with Greek yoghurt, chia seeds and oats.
- Apple slices with peanut butter, yogurt with berries and hummus with oat biscuits are better snack options than a pre-made snack bar.
- Have alcohol alongside a balanced meal containing protein and fibre.
How to age well
without pain
Will Harlow, a physiotherapist
for the over-50s and author of Independence for Life, shares
the key signs you’re ageing
badly – and what to do about it.

How to know
Ageing well is maintaining the ability to do what you want you want for as long as you want without needing help. Everyone is talking about longevity but what’s the point in living longer if the last decade is painful and you’re [totally] reliant on people?”

The signs to look out for

- The most obvious early warning sign of bad ageing is pain says Harlow.
- Another is losing confidence in doing daily tasks, which can quickly lead to a lack of independence.
- One call Harlow often receives is people calling after having a fall and struggling to get up.
How to age without pain

Not just stopping
When people retire, they often put their feet up and stop. Your body really is use it or lose it.
Throughout our entire lives, Harlow says we need between seven and nine hours of sleep.


Social isolation
The lack of connection can increase the risk of premature death by
as much as 29 per cent.
Strength training
It really is the proxy for
overall independence.
The more muscle mass you have, the less chance of heart disease, diabetes, falls and even anxiety, depression and dementia.

The brain can be linked to muscle mass too, Harlow says. It’s not just about being able to lift things. It gives you more energy, better sleep and you’ll look and feel better.
How to age without pain
Daily habits
Do short bursts of exercise, between 30 and 60 seconds, in otherwise dead time during the day.


Stretch in bed
Take joints through a full range of motion for five minutes to loosen it before getting up.
Don’t crash diet

How to age without pain

Harlow advises 1.6 grams per kilogram of body weight to stop muscle loss alongside resistance training.
Don’t wait
Harlow finds that many patients put off making a change to their lifestyle until their lives are consumed by pain.


For most people, it’s about reducing the number of times per week you’re exercising, not reducing intensity.
The three ageing tests to do
- Lie completely flat on the floor and get back up to a standing position using any technique. This should take less than 10 seconds.
See how many times you can sit on the chair and stand back up again in 30 seconds. Men should be aiming for more than 14 times and women 12.
The single-leg stand, which involves standing on one leg and balancing for 10 seconds. Everyone should be able to do that and for those under 65, Harlow asks them to do it with their eyes closed.
Despite the job market hiring fewer entry-level roles, employers are still looking for grads…
But you should be prepared to keep an open mind.
We’ve compiled the sectors hiring graduate roles, what degree is required, and what they pay.

The degrees to choose for a career
Hiring in the UK could
finally be on the up
47%
of employers offered entry-level
positions from July.
That is up nearly 15 per cent from the same period last year.
700,000
But graduate unemployment rose to six per cent in 2025 and 700,000 jobless graduates were claiming benefits.
Finance and insurance
- Around 42 per cent of UK finance and insurance employers say they will be open to graduate roles this summer.
- Business loan company Portman Finance Group has taken on 50 graduates over the past four years.

Portman graduates start on £36,000 for the two-year programme and the education you need to apply is a minimum “ABB” of A-levels, and a 2:1 or above university degree. But not in a specific subject.

Trade and logistics
What makes it particularly rewarding is that there’s always something to learn.
Nearly half (47 per cent) of trade and logistics companies will be giving graduates a go this year.
Salaries start at £30,000 with an uncapped bonus, rising to £50,000 plus a company car as a senior account partner.
Public sector, health
and social services
46 per cent of public sector, health and social services organisations are also ready to take graduates, according to a survey by Manpower.

- For example, Police Now runs a graduate programme into policing. They recruit graduates from any degree field, as long as they achieve a 2:2 or above. Starting salaries range from £31,164 to £42,210 depending on location and rising each year.
Can we treat guests without blowing our budget?
According to Waitrose, a dinner party revival is underway led by younger people trying to reduce the cost of getting together.

Always have bread
People will feast on the
ELLA RISBRIDGER, AUTHOR OF THE KITCHEN BOOK – GOOD FOOD FOR EVERY DAY
bread, and then need less fish/steak/expensive whatever. All small plates restaurants know this: this is why the first thing on the menu is always artisan bread and butter.

Use vegetables as centrepieces


Add pantry items
Graham’s recipes include a braised cabbage with a preserved lemon sauce, a roast cauliflower with saffron, and harrisa roast carrots with mango labneh.
How to host on a budget

Improve the everyday
Guests will always appreciate a stellar interpretation of the ordinary. Think lasagna or curry.
Cooking dinner for your guests is spoiling them – you’re being generous with your time, your effort, and your home. So don’t feel the need to go overboard elsewhere.


Ask for help
Ask friends to bring a contribution, be it a nibble or a pudding.
Big platter energy
[Presentation] can be the key to elevating something . Spaghetti and tomato sauce suddenly looks like a feast when tumbled on a lovely big plate, dressed with olive oil and parmesan and placed in the middle of the table.
Food writer and editor Eleanor Steafel

How to host on a budget
Taco party
Have one expensive filling, like shredded chicken, and two cheaper options, like refried beans, says Ella Risbridger.


Shop-bought ice cream is so easily zhuzhed up with the help of handy toppings, says Eleanor Steafel.
Human beings are visual creatures, so appearance is one of the first things we notice about food, says Kate Arnold, a nutrition consultant specialising in gut health. No one wants to eat a bowl of white, monotone cereal. Manufacturers understand this well and will use the psychology of colour to signpost quality, create consistency in batches of food, and exaggerate different flavours, all to influence sales. This isn’t largely a problem, but the issue is “when appearance can become a substitute for nutritional judgement.”
Not all dyes are bad, urges the experts, but some are better than others. Food colourings can be natural or synthetic, and those authorised as food additives in the UK are subject to safety assessments and conditions of use, says Arnold. “Natural pigments include beetroot red, paprika extract, beta-carotene and annatto. However, natural doesn’t automatically mean safer. These ingredients may undergo extraction, processing and concentration.”
There are legitimate concerns surrounding certain synthetic colours, particularly in relation to evidence suggesting behavioural effects in children. Six colours require a specific warning on relevant UK food labels concerning possible adverse effects on children’s activity and attention: Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124), Allura Red (E129).
If a food needs colour adding, it’s usually been heavily processed. Research has associated diets high in ultra-processed foods with increased risks of obesity, type 2 diabetes and cardiovascular disease. “However, it’s still unclear how much of this association is attributable to processing itself, rather than the fact that many ultra-processed products are also high in calories, salt, sugar or saturated fat and low in fibre,” says Arnold.
Here, experts flag the foods that are sometimes dyed and tampered with, and what it means for health.

Salmon has long been revered for being a nutritional powerhouse, and consumers associate deeper pink salmon with better quality, even though colour alone doesn’t establish freshness, nutritional quality or safety.
“Wild salmon’s pink hue comes naturally from eating krill and shrimp, which contain astaxanthin, a pink pigment that also serves as a powerful antioxidant,” says BANT-registered nutritional therapist Becki Hawkins. “Farmed salmon would be greyish without it, so it’s added to their feed. The feed is usually made synthetically, and farmers can even choose the shade from a colour chart.”
Salmon is still one of the best sources of omega-3s and a healthy source of protein. Wild salmon can have a slightly better nutritional profile, so look for wild-caught fish, such as Alaskan Sockeye, Pink, or Keta if you’re concerned.
Imitation crab (seafood sticks)
Imitation crab is exactly that: imitation. Despite its appearance, it’s not usually made from crab, but surimi, a processed white-fish protein paste, often using fish such as Alaska pollock or hake, and the familiar red or orange exterior is deliberately created to resemble cooked crab.
“Manufacturers can use colourings such as paprika extract and carmine (E120), the red pigment extracted from cochineal insects, which is generally considered safe but can trigger anaphylactic shock in sensitive individuals,” says Massey. The key thing to keep in mind is that they are absolutely ultra-processed foods that lack the nutritional value of real seafood.
Ham and processed meats

If there is one category to be wary of and cut back on, all the experts say, it is processed meats. “Cooked pork is naturally greyish brown, and ham stays pink thanks to curing salts called nitrites and nitrates,” says Hawkins. “They help stop harmful bacteria, but they can form compounds linked to bowel cancer, and the World Health Organisation classifies processed meat as a known carcinogen.”
Hawkins isn’t saying we should never have a bacon sandwich, but along with ham, salami, chorizo and hot dogs, “they shouldn’t be everyday foods”.
Wasabi peas
The striking green appearance of your wasabi peas can often come from added colourings. This isn’t always the case but it’s good to take a look at the label. “For example, certain products use a combination of tartrazine (E102), a yellow colouring, and Brilliant Blue (E133) to create the familiar bright green appearance,” says Massey. “Interestingly, E102 is one of the six colourings associated with potential effects on children’s activity and attention.”
From a nutritional perspective, Arnold says we should be more interested in the salt content, the coating ingredients and the portion size than simply the fact that the peas are green.
Citrus fruit

“Oranges and other citrus fruits can sometimes be internally mature while their peel still contains green chlorophyll,” says Massey. So after harvesting, to get that vibrant colour to come out, the fruit can be exposed to “carefully controlled concentrations of ethylene gas, a naturally occurring plant hormone, in specialised treatment rooms.”
This process is called “degreening”, rather than an artificial colouring being sprayed onto the fruit, so it isn’t one to worry about. “I would be cautious about assuming that every uniformly orange fruit has been artificially dyed,” says Arnold. “The UK has specific rules governing which colours may be used in foods.”
But Hawkins says that it’s more important to look out for artificial waxes, especially if using the zest for baking or cooking. “Lots of lemons and oranges are waxed, often with a fungicide, to keep them shiny and help them last,” she says. “If I’m using the zest, I always buy it unwaxed and give it a good scrub.”
Dried fruit, glacé cherries, and flavoured yoghurt
Bright orange dried apricots or fruit have usually been treated with sulphur dioxide to stop them browning, say the experts. “You can buy ‘unsulphured’, untreated ones but they’re not as pretty on the eye,” says Hawkins. “They’re dark brown and sticky. I personally think they taste better. Glacé and cocktail cherries in the UK are one of the few foods still allowed a red dye called erythrosine (E127). The USA has moved this to ‘banned from food’.” So shoppers should keep an eye out on the label.
“Strawberry-flavoured products are not necessarily as intensely pink or red as consumers expect,” says Massey. “Depending on the product and what is permitted, manufacturers may use fruit ingredients, concentrates or added colourings to create a stronger or more consistent colour.”
Mushy peas
Next time you’re craving fish and chips, be conscious of the sides that might go with them. Whether you buy them tinned or from the chippy, dried peas lose their colour in processing, reminds Hawkins. “That vivid green often comes from tartrazine (E102) and brilliant blue (E133). Tartrazine carries a warning for children’s behaviour, so check the label.”
Should we fear food dyes?
Ultimately, expert advice is to read labels intelligently rather than obsessively. “We need to understand what we are buying, not become frightened of every unfamiliar ingredient,” says Arnold.
She encourages consumers to become more comfortable with natural variation. “A slightly irregular apple, a less vividly coloured orange or a brown dried apricot is not necessarily nutritionally inferior to a more attractive equivalent.”
As for shopping exclusively in expensive health-food stores or buying everything organic, there is simply no need. “My practical advice is to compare ingredient lists, check actual fruit content, look at salt and sugar levels, and choose minimally processed foods where practical. When it comes to purchasing fish and meat, buy from reputable retailers, and pay attention to storage and use-by dates.”
“As a nutritionist, I am far more concerned about the overall quality of our diet than the occasional food colouring,” says Arnold. “But consumers absolutely deserve to know when appearance has been engineered to influence what they buy. A balanced diet rich in vegetables, fruit, legumes, wholegrains, nuts and good-quality protein will have a far greater impact on long-term health than worrying about the occasional coloured food.”







