Food

GDI Executive Chef Kevin Ashbrook focuses on seasonal, regional and fresh attributes instead of food trends. In the video interview he talks about his perfectionism, future and the culinary skills of his grandmothers.

What are the current key issues for restaurants? At this year's European Foodservice Summit (EFSS), innovators and thought leaders discussed the industry’s future.

For thousands of years we have been changing our food through selection and crossing. Nevertheless, genetic modification of organisms is a controversial issue. Fears - for example of multi-resistant pests – characterise the discourse. But genetically modified organisms could also change the world in a positive sense.

Our body, our mind and our diet interact in a very complex way. The diversity of nutritional doctrines and teachings shows: We are not yet anywhere near understanding these interaction processes in their entirety. The graph taken from the GDI Study "European Food Trends Report" presents an overview of the most common nutritional doctrines.

We used to get our vegetables fresh from the market, warm bread from the local baker, and meat from our own cow – if at all. Now, mass producers and major operators dominate. What will happen tomorrow?

Increasing health awareness, the demand for more transparency, rapidly-changing developments: These three megatrends in consumer behaviour were identified in the fourth and last part of the trend report «Fresh Produce Trade 2025».