Prof Sarah Berry
speaker
966 appearances
5 recordings
1 series
first heard Jun 2026
last heard yesterday
Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.
Appearances
No.
Partially.
Yes.
Absolutely, yes.
So I think it's actually a double-edged sword.
I do think there are some benefits to it.
The things that I'm now seeing on the shelves compared to when I was younger, you know, 30, 40 years ago, there's an enormous new variety that's then exposing us to all different types of fibers, polyphenols, bioactives.
And different tastes.
So I think that's one good side, one good aspect of it.
One other benefit is that by having the variety that we have, we do also have the opportunity to offer different price points according to people's budgets.
The majority of people have very little expendable income left for food.
And so those choices are often based purely on budget.
And we know the heavily processed ones tend to be about fifty-five percent cheaper than the minimally processed.
So yes, we're offering more variety, but I do think therefore we're offering variety of foods that often
A lot less healthy than if we'd narrowed it down to the original types of food.
As an example, let's go back to when I was younger, you had your full fat yogurt, you had your natural kind of low fat yogurt, you might have had a fruit sweetened yogurt.
There wasn't the array that we had now.
So yes, there's some healthier ones, but there's also a lot of incredibly unhealthy ones.
I think it depends on the food category.
We're seeing a real explosion in pulsers, for example, so beans, um, lentils that we just didn't have in the past.
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