The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
South Korea’s STX Corporation is launching a new brand – Méshil – in the French market. The brand’s founder, Donghyun Won, says they want to bring this traditional Korean plum-based beverage “to the world”.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.