The current challenges organic is facing
The COVID-19 pandemic hit us all hard but gave many people the opportunity to rediscover and reconnect with local and organic food during lockdown....
The internationalization of quality Spanish organic products and the Biofoods from Spain group
The Spanish Federation of Food and Beverage Industries (FIAB) has represented the Spanish food and beverage industry, the leading industrial sector in the country...
Organic cocoa, the “food of gods”
Cocoa is a widely used raw ingredient, loved by many for one of its popular derivatives called chocolate. Its history dates back in 1519,...
Import Promotion Desk presents great organic variety from developing and emerging countries at BIOFACH...
Dried exotic fruits from Madagascar, macadamia nuts from Kenya, dates from Tunisia, cocoa products from Ecuador and birch water from Ukraine – these examples...
Riboflavin: a key point in chicken nutrition
Processes based on genetically modified organisms (GMOs) are not allowed in organic farming. However, some essential substances for animal feed are nowadays largely produced...
Trend-Food from the sea: healthy and organic?
Seaweed has been conquering health food menus worldwide for quite some time. But why is it so popular – and is organic seaweed better?...
«BEING ORGANIC in EU»: boosting organic consumption in Italy and Germany
«BEING ORGANIC in EU - Choose the European Organic Leaf for a better world» is a promotion campaign proposed by FederBio in collaboration with...
The future of brand loyalty
Together with futurologist Max Thinius, the trade fair duo consisting of BIOFACH, the World’s Leading Trade Fair for Organic Food, and VIVANESS, the International...
International V-Label Awards 2022: meet the winners
Following months of anticipation, the Virtual Ceremony of the second International V-Label Awards took place on the 3rd of November, ringing in World Vegan...
Local exotics: the resolution of a culinary paradox
For over 25 years, Austrian trend researcher, nutritionist and health psychologist Hanni Rützler has been analysing the transformation of food culture by examining food...
