2011. Comment sont cultivés les fruits et légumes bio? Chez eux, on dit «la» bio, car les agriculteurs de la Drôme ne parlent pas d’un produit mais d’une manière de travailler différente de l’agriculture intensive dont ils dénoncent les effets sur les sols. Dans ce département, ils sont nombreux à avoir fait le choix de l’agriculture biologique: la Drôme est au premier rang de la bio en France avec 755 exploitations certifiées et 25.940 hectares cultivés sans pesticides ni engrais chimique. L’endroit idéal pour découvrir comment les fruits et légumes bios sont cultivés et constater que «la bio, ce n’est pas planter l’arbre et attendre de ramasser.» De l’homéopathie pour végétaux Changer de raisonnement pour faire équipe avec la nature Ce que tous les agriculteurs bio ont compris, c’est qu’il ne sert à rien d’aller contre la nature.
Les agriculteurs retrouvent le goût du métier Parfois, le passage au bio est difficile: Marc Fauriel a dû se contenter d’un Label rouge pour ses pêches, faute de techniques bio adaptées à ce fruit délicat. Report | US still largest nutraceutical market by 2015, says report. According to US Nutraceuticals Market Analysis, the US constitutes the world’s largest, and one of the fastest nutraceutical markets.The past decade has been revolutionary for the industry and the market expanded dynamically across the country.
Product development in the nutraceutical industry is focused on incorporating generally well known compounds into new value-added products which added fuel to the sector developments and revenue growth. The research revealed that industry will post a 7.8% compound annual growth rate during 2011-2015 and will sustain the US as leader over the global nutraceutical market. All prominent categories including dietary supplements, functional foods and vitamins have contributed significantly to the overall industry developments. Consumers in the US are concerned about improving their health, and are purchasing more nutritious foods, according to the research.
Source: US Nutraceuticals Market Analysis. HOME COOKING ON THE RISE SAY ANALYSTS. July 29th, 2011 The number of home-cooked evening meals has risen by 12% in the past three years as consumers cut food costs, according to the latest research by Kantar Worldpanel. Since 2008 an additional two million people have eaten homemade savoury foods, with pizza, stews and casseroles, and chilli the most popular dishes.
Men aged between 35 and 44 are the main reason for this growth, eating home cooked food on 64 million more occasions in the last year compared to 2008. Jodie Harris, client manager at Kantar Worldpanel, said: “The recession has really made consumers much more aware of the cost of food and it has helped spark a revival of home cooked meals. “With the average cost of an evening meal for four people at approximately £6 it is clear why people are reaching for their aprons. “Consumers are also keen to cut the amount of food that they waste.
While consumers have embraced home cooking for others elements of convenience are still influencing their choices. WORLD’S FIRST FROZEN GOURMET RESTAURANT OPENS IN LONDON. August 11th, 2011 The world’s first gourmet restaurant serving only frozen food was opened by the British Frozen Food Federation in London this week. Opening its doors for one week only – from 8th to the 12th August – the restaurant is serving gourmet cuisine prepared from frozen food, including signature dishes from acclaimed celebrity chefs. The ‘pop up’ restaurant, located within dining rooms on Vincent Square in the heart of London, is serving a main course from twice Michelin starred Atul Kochhar, a vegetarian dish from TV’s Simon Rimmer and a secret recipe dessert from Galton Blackiston – who also has a Michelin star and three red rosettes . Brian Young, director general of BFFF said: “N-ice is one of the courageous and most exciting projects ever undertaken by the BFFF.
“We are going all out to prove that frozen food delivers the same quality and taste as fresh food and have deliberately been audacious in our menu choice. The world’s first gourmet restaurant serving only frozen food. Report | Consumers want plant-based sweeteners, says study. A new white paper has identified a growing consumer desire for a plant-based, calorie-free sweetener as an alternative to sugar and artificial sweeteners. For people who are actively health- and weight-conscious, yet have a sweet tooth, there's always the dilemma of how to balance a desire for sweetness while managing sugars and calories in their diets.
Currently, they can choose sugar, which is natural and tastes great, but impacts the daily calorie allowance. Or they can use sugar substitutes, which are low-calorie or calorie-free, but artificial. A solution to this dilemma is now on the horizon. European regulatory approval is expected later this year, opening the way for the introduction of a completely new type of sweetener derived from the stevia plant. In advance of this ruling, new market research has been conducted in the UK by The Silver Spoon Company in partnership with Cargill, the maker of Truvia sweetener, the first and leading brand of stevia-based sweeteners in the US. CHILDREN DICTATE FAMILY MEALS SAINSBURY’S SURVEY REVEALS. July 5th, 2011 A survey by Sainsbury’s has found that children dictate what the whole family eats, with eight in 10 mums (77%) admitting that their children are the ‘meal maestros’ at dinner time. And while 80% of families find time to sit down regularly for a meal, around 350,000 never eat together as a family.
The study – carried out by Netmums for Sainsbury’s Active Kids Get Cooking scheme – revealed 70% of mums are convinced their children know more about cooking than they did at the same age. Around one in 10 mums admit they don’t teach their children how to cook. When asked what puts them off teaching kids how to cook, 14% of all parents admitted they hate the mess, 32% have no time and 9% admit they don’t have the skills to pass on.
A health and safety conscious 13% – around two million families – say that cooking at home would be too dangerous for children. This traditional option was also number one in their own childhoods. Jat Sahota, Sainsbury’s head of sponsorship, said: Food labels: clearer information for consumers. Under the new rules, the energy content and amounts of fat, saturated fat, carbohydrates, sugars, protein and salt must all be stated in a legible tabular form on the packaging, together and in the same field of vision. All this information has to be expressed per 100g or per 100ml. It may also be expressed per portion. Currently all ingredients (including allergenic substances) must be indicated on the labels of pre-packed foods. In future it will be easier for consumers to see if a product contains allergenic substances, as they will have to be highlighted in the ingredient list.
The new rules also state that information on allergens must be given for non-packaged foods, for example on food sold in restaurants or canteens. Under existing EU rules, the origin of certain foods (such as beef, honey, olive oil and fresh fruit & vegetables) already has to be shown on the label. Meat consisting of combined meat parts must be labelled ‘formed meat’. Source: European Parliament. Audace - Le premier bar éphémère à yaourts selon Danone... Publié le 06 juillet 2011 Le premier Danone Bar vient de débarquer à Rosny 2. Ce concept éphémère sera présent un an au cœur du mall. La marque avait déjà testé le concept de la «Yoghourteria» en Espagne. Après le bar à Danette ouvert en septembre 2010, Danone rééitère l'expèrience en transposant le concept aux yaourts.
En partenariat avec Les centres commerciaux Unibail-Rodamco, ce nouveau concept de distribution a été inauguré à Rosny 2 (14,7 millions de visites en 2010), baptisé avec simplicité: Le Danone Bar. Alertée par un client, la rédaction de INfluencia y a fait un tour. Grâce à cette opération, la marque d’Antoine Riboud peut se rapprocher plus facilement de sa cible (les jeunes actifs et les familles), et aller à son contact pour lui proposer une nouvelle expérience de consommation. Danone reprend ainsi une formule créée avec succès en Espagne et démarrée en août 2010 à l’aéroport de Madrid. Cliquez sur l'image pour accéder au diaporama Raphaël Legrand. CHILDREN DICTATE FAMILY MEALS SAINSBURY’S SURVEY REVEALS.
NEW STUDY SHOWS FOOD PRICES ARE DRIVEN UP BY CLIMATE CHANGE. May 10th, 2011 Undertaken by David Lobell (Stanford University), Wolfram Schlenker (Columbia University) and Justin Costa-Roberts (National Bureau of Economic Research in New York), new research reveals how agricultural production has already been hit by climate change. It reveals that, higher temperatures can affect pollination, crop yield through dehydration, and slower photosynthesis. Commenting on the report, published in Science magazine, Sean Roberts, policy director at the Food Ethics Council said: “This report shows how uncertainty over the future undermines our ability to make the necessary investments now. “It’s a message we are increasingly hearing from food businesses – that there’s an urgent need for government leadership in plotting our path towards a sustainable food system. “But we can’t attempt to address these profound environmental challenges without also addressing social injustice.
“They should be leading the debate in redefining the meaning of affordable food. Top chef Joel Robuchon opens Singapore restaurants. French celebrity chef Joel Robuchon on Wednesday announced the opening of two restaurants at a casino resort in Singapore, his first outlets in Southeast Asia. L’Atelier de Joel Robuchon, a workshop-inspired concept with chefs closely interacting with guests, and the more formal Joel Robuchon Restaurant will open on Thursday at the seaside Resorts World Sentosa complex. Robuchon, 66, has received more stars from Michelin, the leading guide to fine dining, than any other chef in the world with a total of 26 so far. There are 22 restaurants carrying his name, from Paris and other European cities to Las Vegas, New York, Tokyo, Nagoya, Hong Kong, Taipei and Macau.
“Today we are very happy to be in Singapore, especially because when we travel around the world, we meet a lot of Singaporean guests,” Robuchon said. “They are very refined, very elegant, they know their wines very well, they know their food very well. Source: AFPrelaxnews. Report | The top 10 online grocers to watch. IGD's international 'Ten to Watch' research highlights best practice globally within the online grocery channel. The following retailers have been selected because of their unique approach and focus on innovation across four key areas: fulfilment, customer engagement, technology and delivery. FreshDirect (US) – State-of-the-art picking facility, which includes a kitchen, bakery, deli and fresh storage and produce ripening rooms. Photos of the different facilities are posted online to promote freshness and traceability. There's also a tool to rank the quality of fresh food items being delivered each morning.Peapod (US) – Operates out of a combination of centralised warehouse and 'warerooms'; units that are located adjacent or underneath existing Ahold supermarkets in the US.
Continues to make an active contribution to key industry topics, despite being an entirely pure based operator.Walmart (US) – Newly appointed team now at the helm. Source: IGD. Report | Online grocery shopping is forecast to double by 2015. More than a quarter (27%) of food and grocery manufacturers said they would consider building their own 'e-stores' in the future in a bid to engage directly with shoppers online, according to research by food and grocery analysts IGD.
Additional findings from IGD's Online grocery retailing – Building capability for a digital future report include: Size of online channel The value of online grocery shopping is forecast to double by 2015, with sales set to reach £9.9bn – twice its value of £4.8bn at the end of 2010.Sales online continue to grow at a faster rate than any other sector in the grocery market, with growth of 21.4% last year.In 2010, the online grocery market accounted for 3.2% of total grocery spend in the UK and is projected to increase to 5.4% by 2015.
Retailers and manufacturers More than two-fifths (43%) of manufacturers expect up to 10% of their total revenue to come from the online channel by 2015 – more than double the number (18%) currently generating this revenue level. Je Like - Le foursquare de ceux qui aiment manger et partager. Le foursquare de ceux qui aiment manger et partager Publié le 02 mars 2011 En France aussi nous avons nos réseaux sociaux géolocalisés. Et comme chez nous, on ne plaisante pas avec notre sport national: la -bonne- bouffe, Food Reporter, start-up française fondée par 4 gourmands passionnés de technologie, vient désormais chatouiller nos papilles. Après le lancement en version privée il y a trois mois, Food reporter officialise son existence avec une application iPhone Food Reporter (des versions Android et Windows Mobile sont prévues pour avril 2011), qui est arrivée dans nos foyers le 28 février dernier.
Elle repose sur un concept ultra simple: photographiez ce que vous mangez et partagez-le avec vos amis. On vous sert une belle assiette au restaurant? Ainsi, si par exemple vous cherchez à manger une crêpe salée ou sucrée dans votre quartier, Food Reporter affiche les photos des meilleures pancakes à proximité. Food Reporter se définit comme le premier «photo-guide culinaire». Un salon sur les tendances du snack. EFSA reconfirms the safety of aspartame. As part of a continuing review of scientific studies on aspartame, the European Food Safety Authority (EFSA) has issued a statement on two new studies on aspartame. The European Food Safety Authority was asked to provide scientific advice on two studies, namely a carcinogenicity study in mice (Soffritti et al, 2010) and a prospective cohort study on the association between intakes of artificially sweetened soft drinks and preterm delivery (Halldorsson et al, 2010), and to conclude on the need to revise previous evaluations of aspartame or of the other sweeteners authorised in the European Union.
The study by Soffritti et al (2010) is a long-term carcinogenicity study in mice with transplacental exposure to the artificial sweetener aspartame. The authors concluded that, based on their results, aspartame induces cancer in the livers and lungs of male Swiss mice. Halldorsson et al (2010) investigated pre-term delivery in a cohort of 59 334 pregnant women. Innovations | Marks & Spencer launches cholesterol-lowering Super Juice. Opinion | Which label means what, anyway? Next week, the beginning of Fairtrade fortnight (28 Feb-13 March) will draw attention to the role of certification labels in making food more ethical in a number of ways.
Worldwide, there are hundreds of such schemes and initiatives promoting the sustainability of food. That's good news for increased sustainability within the food industry. The complexity involved is, however, a potential pitfall. More than a billion people suffer from extreme hunger. The number of different sustainability initiatives is still increasing. The Roundtable for Sustainable Palm Oil is a good example of such an initiative.
And then there are companies that choose to start their own sustainability initiatives. The multitude of initiatives can also, however, be confusing. Obviously, it would be terrible if these good intentions end up overshooting the mark in such a way. The responsibility for undertaking sustainability initiatives lies with the companies themselves. L'Ile-de-France dans votre assiette. Three-star chef opens New York pop-up restaurant. La cantine a meilleur goût. Livraison panier légumes paris - Bio. Vinaigre de modène-safran du Gâtinais-choux de pontoise - Bio. Livraison légumes à domicile - Bio. Check-in - Check-in Aujourd'hui - Les femmes et l’alimentaire: les tendances 2011. MAGIMIX SALAD & JUICE HOPES TO GET CONSUMERS HEALTHY IN THE NEW YEAR.
Survival and Sustainable Garden to Table | FBWorld.com. "Notre poison quotidien": il y a un "lien entre viande rouge et cancer" Ma rencontre avec un agriculteur bio, heureux et prospère. Culture : Profession : chef cathodique.