Welcome to my Food Brookes blog, I will be sharing about food, new product design, food processing, packaging, quality assurance, food sustainability, sensory evaluation and nutrition. The quality of food is constantly being assessed from farm to fork. The soils influence micro- nutrients and macromolecules content of plants. The anti- nutrients are toxins the plants produce as a protective mechanism against external attack. Food is processed in most cases to get rid of these anti- nutrients but in some cases they are too integrated into the plant tissues in such a way that they end up in our plates and when consumed the body uses biochemical mechanism to degrade the anti -nutrients. During product design and processing some of the toxins are either eliminated, masked or accepted as part of the peculiar taste of the food. The Food Brookes blog will cover more on these food intriguing topics.