Food industry: cellular meat, promises and many unknowns January 9, 2022 Charles Duchemin, the demanding gastronomic critic played by Louis de Funès in Wing or thigh, would not recover. The so-called “cellular” meat, designed in… Continue Reading
“Inedible”, “tasteless” … In the hospital, meals do not satisfy the sick December 6, 2021 Meals in the hospital? From “Everything pale, colorless, tasteless”, says a surfer on Twitter, supporting a photo of a beige dish. “Inedible”, castigates another,… Continue Reading
Vegetalize our plates: a positive and optimistic trend May 30, 2021 A study by the Observatory of Popular Kitchens underlines a trend that seems to be taking hold: the greening of our plates. Vegetables steal… Continue Reading
Insect-based nutrition is advancing at an ant’s pace April 18, 2021 The little beast that goes up… On April 13, the French start-up Ynsect bought out its Dutch competitor Protifarm. His business? The breeding of… Continue Reading
Strategy: the appetite of agricultural giant InVivo January 24, 2021 InVivo, the leading French cooperative group, will get its hands on the Soufflet group, one of the world’s leading grain traders, as powerful as… Continue Reading
The Nobel Peace Prize awarded to the World Food Program October 9, 2020 “Global problems must be solved by global efforts. The current pandemic shows that we are all in the same boat ”. In a context… Continue Reading
