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Food intolerances and sprouted brown rice

4 December 2019 | By

Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.

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Antioxidants in honey and chocolate

28 November 2019 | By

In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.

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Insects, no longer a taboo?

12 November 2019 | By

With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.