A strong trend – “and that’s all”

25 October 2024

Even if sweet groceries are synonymous with indulgence, the argument for healthier, more natural and lighter foods is gradually making its voice heard. Consumers continue to buy sweet treats, as long as their impact on health or the environment remains moderate.

Aware of these new requirements, manufacturers are removing additives, colourings and preservatives from their products. For example, the French company Nerver Dy has concocted the recipe for its colouring, preservative and palm oil-free home-made rusks from the leaves of the moringa tree, a tree with many virtues used up to now in cosmetics and, increasingly, in food. "The moringa's success in the food industry started in Southeast Asia and is gradually spreading to European countries and North America," explains Protéines XTC in its 2019 Global Innovation Report.

Be Part of Qatar's Vision for Sports Tourism

14 May 2025

Qatar is positioning itself as a global sports tourism hub, having hosted over 80 major events like the AFC Asian Cup and Formula 1 Qatar Grand Prix, drawing millions of visitors and boosting tourism revenues. The sector has generated $2.3–$4.1 billion in spending and broadcasting revenue, with up to $2.4 billion contributing to GDP. »

Organic and healthy products turn up for the aperitif

25 October 2024

In France, the company N.A! has launched puffed pea snacks to be eaten like crisps. The difference is that these snacks are healthier because they are low in fat. They are also gluten-free and rich in vegetable proteins. For the moment, organic represents only 2% of the potato crisp market in the country (estimated at €568 million in 2019, according to IRI) »

Gluten alternatives

25 October 2024

While pasta is widely appreciated throughout the world, with world production estimated at 14.3 million tonnes in 2016 according to the International Pasta Organization (IPO), it is increasingly available in lighter, healthier and often gluten-free versions. This is particularly the case in the main pasta-consuming countries such as Italy (23.5 kg per person per year) and France (8 kg per person per year). »