Originally published on Eufic.org in January 2019. In the last decade, land area under organic cultivation in the European Union has doubled, while the market has increased four times.1 Farmers, scientists, and policy-makers as well as consumers are interested in improving organic production systems to make them less complex, fairer to small farmers, and more uniform. As a […]
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Originally posted on Eufic.org in January 2019. Until recently, wine could only be labelled as ‘made of organic grapes’. However, after a new legislation was implemented in 2012 within the EU, it is possible to label wine as an organic food product.1 Organic wine, however, still remains a niche product on the European market. The ORWINE […]
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Originally published on Eufic.org in January 2019. Organic food production is often associated with plant-based foods. However, EU legislation also provides detailed guidelines on the production of organic animal-based foods. Meat, fish, milk, eggs, honey, and other products sourced from such animals are considered organic. Breeding and raising organic animals To be called organic, animals have to […]
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Originally published on Foodunfolded.com in May 2020. When the food industry started using palm oil on a large scale in the 1990s, it was meant to be a healthy alternative to animal-derived fats like butter and tallow. Today, palm oil is often synonymous with environmental and ethical issues resulting from intensive production in parts of […]
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Originally published on Foodunfolded.com in August 2020. ‘A soft ball of deliciousness’ is perhaps the most apt description of mozzarella cheese. Or at least that’s the first thing that comes to my mind whenever I eat a good Caprese Salad. Let’s take a look at how this popular cheese is made. WHAT IS MOZZARELLA CHEESE? […]
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Originally published on Foodunfolded.com in June 2020. Almost all life on Earth depends on plants, but it turns out plants are just as dependent on animals as we are on them. The truth is that most plants need a lot of help with pollination in order to be able to reproduce. Without animals to pollinate […]
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Originally published on Foodunfolded.com in May 2020. Today, palm oil is the most widely consumed vegetable oil in the world. To many of us, this may be surprising considering most consumers do not directly purchase it. Let’s take a look at how palm oil is made, where it comes from and how it ends up […]
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Originally published on FoodUnfolded.com in January 2020. A large, spiky, green coloured fruit called ‘jackfruit’ has been making appearances at markets and restaurant menus around the world. In 2017, Pinterest even declared it to be the top food trend of the year. Its fans in non-native countries often get to see jackfruit in the form […]
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Originally published on FoodUnfolded.com in December 3, 2019. The black diamond of the kitchen. The Mozart of mushrooms. The jewel of cuisine. These are some of the labels that the truffle has earned for itself over time. But what makes this reclusive fungus so valuable? What are truffles? Truffles are fruiting bodies (aka spore producing organs) of the fungi family ‘Ascomycota’. Functionally, they are […]
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Originally published on FoodUnfolded.com in November 2019. Chewing gum can be found in the form of a minty treat or perhaps a carelessly discarded cud stuck to the bottom of our shoe. But what exactly is it made of? HOW DID CHEWING GUM COME TO BE? Gum is among the world’s oldest confections. In its […]
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Madhura Rao 