WHAT MAKES A “BEST” FOOD?
While flavour was crucial, we still applied a set of criteria in selecting these products. Foods were chosen with the most protein, fibre, and healthy fats, for the fewest kilojoules and added sugars. Organic products or those with fewer ingredients broke ties. We favoured healthy, unprocessed full-fat foods over reduced-fat or non-fat foods, because they won’t make you fat or contribute to heart disease as once thought. And, of course, taste.