Vegane Ernährung: Von Subkultur zum Supertrend? Strikt vegan ernähren sich zwar immer noch weniger als 1%, doch ihr Anteil steige stark an, meint GDI-Researcherin Christine Schäfer in der Sendung «SRF Puls» . Der Trend sei noch lange nicht vorbei. ... Food Health Society Sustainability Mar 3, 2023
Nutrition and depression: new evidence "You are what you eat" - the aphorism attributed to the "gastrosopher" Brillat-Savarin has recently been further substantiated. Researchers have long suspected a connection between our diet and our me... Food Health Feb 3, 2023
«Veganuary»: Hype oder sinnvoller Verzicht? «Veganuary» ist ein Kofferwort aus «vegan» und «January» (Januar). Die gleichnamige Organisation in England rief die Kampagne 2014 ins Leben. Sie will Menschen dazu ermuntern, einen Monat lang vegane ... Consumption Food Health Sustainability Jan 19, 2023
Will this become the new agriculture? Conventional agriculture is increasingly criticised. Too much farming land, too much water consumption and too harmful pesticides. Three Israeli start-ups from the food tech scene want to take a compl... Food Sustainability Technology Jan 19, 2023
How food makes people mentally ill – or sane When they want to optimise their diet, most people are concerned with weight loss, fitness, heart health and longevity. But what we eat doesn't just affect our bodies, it also affects our brains. Rece... Consumption Food Health Jan 6, 2023
The Protein Transformation: Which industries are affected? Animal proteins do not have to disappear completely from our diet to ensure a sustainable food system. There will continue to be wildlife populations that need to be regulated and land that can only b... Food Health Self-Optimisation Sustainability Dec 5, 2022
The Protein Transformation: Pathways to an Animal-Free Diet Increasing global consumption of animal proteins, related environmental pollution, and climate change are forcing us to act. All over the world, scientists, companies, and start-ups are working on sol... Food Nov 10, 2022
GDI-Podcast: Wir brauen die Zukunft der Ernährung Plant-based Food ist angekommen, unzählige Unternehmen engagieren sich bereits mit dieser Herstellmethode, Qualität und Vielfalt steigen. Noch nicht alltäglich ist hingegen die zellbasierte Lebensmitt... Food Technology Sep 16, 2022
How a delivery service conquered Lebanon and Iraq "Reliable suppliers are key to a good customer experience," says Tamim Khalfa, CEO of Toters(( https://www.totersapp.com)). The technology company focuses on on-demand delivery and is active in two di... Economy Food Retail Sep 16, 2022
Hospitality expert Chris Muller: These are the most important food trends GDI: Which food innovations are we not talking about enough? Chris Muller: Packaging will be a major concern as we will increasingly need to figure out a way to put food in shelf-stable and sustainabl... Food Aug 11, 2022
How Fabris Peruško led the reconsolidation of a CEE retail and food production giant GDI: Fortenova Group is a giant in CEE’s retail world, yet it is relatively unknown in the rest of the continent. What does this tell you? Fabris Peruško: Our significance and impact on the region's e... Food Aug 10, 2022
Anastasia Krivoruchko: "You can’t create a delicious product without delicious fat" "Basically, we engineer yeasts to take in sugars and convert them into fats. Similar to brewing beer or wine," says Anastasia Krivoruchko. At the GDI's second International Food Innovation Conference,... Food Aug 5, 2022