More than just nutrition – what keeps us healthy and looking attractive for longer The key findings A holistic approach is proving increasingly important. For companies, but in terms of customers' mindset too. Combining nutrition, health and beauty is the key to long-term success. T... Food Health Society Jun 27, 2025
From Kimchi to K-Beauty: Korean culture goes global K-culture and the Korean Wave: What exactly is Hallyu, and what does it include? Jieun Kiaer: The Oxford English Dictionary defines Hallyu — the Korean Wave — as the rise in global interest in South K... Food Health Retail Society May 15, 2025
The Future is Wellbeing The food, health and beauty sectors are converging. Are you geared up for the future of the wellbeing market? What were previously clearly distinctive sectors are now converging to create a dynamic ec... Food Health Society Apr 14, 2025
The skin eats too We tend to think of the microbiome as being in a completely different part of the body. The term actually refers to all microorganisms that inhabit our bodies and mainly crops up in relation to the gu... Food Health Apr 10, 2025
Future without ageing: David Sinclair talks about longevity at the GDI What if age were just a number and not an inevitable fate? Dr David Sinclair, a leading scientist in the field of genetics and ageing, is working on precisely this vision. The Harvard Medical School p... Food Health Society Mar 25, 2025
Toby Clark on the Ozempic effect and its implications Obesity is one of the major health issues of the 21st century. World Health Organization figures indicate that 43% of adults worldwide are overweight and 16% are obese, which means their BMI is over 3... Food Health Society Mar 13, 2025
Five start-ups – peptides, proteins and the perfect complexion From functional foods and science-based beauty products to personalised prevention concepts – food, healthcare and beauty are converging to create a new market worth billions. This transformation, dri... Food Health Technology Feb 26, 2025
GDI study on food culture and innovation: no cap of rump for aperitif GDI: Mrs Schäfer, sauerkraut is eaten in the north, foie gras in the west and the ‘Röstigraben’ – the divide between German and French-speaking Switzerland – lies in between - don’t our regional tradi... Food Society Dec 3, 2024
"The concentration of market power is the first thing I would change" Marta Messa believes that the concentration of market power is a key problem. She says that a handful of large corporations control the majority of food production, processing and distribution. This l... Food Health Aug 15, 2024
Rethinking standards: "Normal or with meat?" GastroJournal: Our food culture is changing. How good a match are innovation and tradition when it comes to food? Christine Schäfer: Traditions can often be a hurdle for innovation. In Switzerland, pe... Food Aug 7, 2024
Nick Buettner: "Healthier lifestyles are also possible in our fast-paced societies." "In a lot of our cultures, we segment our communities instead of working together to promote healthy eating," he says. This often leads to unhealthy behaviour becoming the norm. In the so-called Blue ... Food Sustainability Jul 17, 2024
GDI researcher Christine Schäfer: "People are trying to eat healthier and more sustainably." Martina Graf, LID: What are you currently working on at the GDI? Christine Schäfer: I'm currently working on a new study on food culture: how it influences us, how it affects our consumer behaviour an... Food Jul 16, 2024