The Telegraph pick Miso Tasty’s brain’s about the benefits of miso as a superfood with founder Bonnie Chung and our in-house food scientist Malcolm Wilkes . Read the full article here:

“Spend a little while with your ear to the ground around trend-setting foodies, and you’ll almost certainly hear the word “miso” cropping up in conversation. The “new” superfood made from fermented soy beans has been a staple of the Japanese diet…