Former Labour Health Secretary Alan Milburn, who is heading it up, said when the inquiry launched that he would approach the issue "with sensitivity".
This doesn't mean every piece of content should become a table or list. It means that when you're presenting information that naturally fits structured formats—comparisons between options, sequential steps in a process, multiple examples of a concept, sets of tips or recommendations—you should use formatting that makes that structure explicit and easy to process.
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
refuse to admit the language is complex
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