Food Innovation Quarterly

The scoop on the evolving food ecosystem, changing consumer preferences, global food innovations and more.

Every quarter we choose a topical theme which is central to the contents of the release. These contents vary from articles on current matters to food consumption scripts, from interviews of key industry figures to insights from elaborate studies by subject matter experts and so on, often unveiling blind spots and indispensable takeaways from the theme.

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CITY PORTRAIT : NEW DELHI

A Delhicious Fusion

by Arunima Kumar

NEW DELHI: The abundantly multicultural foodie capital of India has been the hub of proliferation for many niche cuisines. A native millennial takes you along on her food chronicles as she uncovers the past, present and future of a beloved street food with a bewildering history.

INTERVIEW

Vanessa Kimbell: ‘The Joy of Baking’ for the gut

The author’s ‘The Sourdough School’ was dubbed as the most important book of the year in 2018 for its revelations around gut friendly bread. Its sequel, ‘The Sourdough School: Sweet Baking’, was published in 2021, laying down a foundation for understanding the relationship between the gut microbiome and physical & mental health. This interview is a conversation on her learnings and contributions to the world of sourdough.

FOOD SCRIPT

Bulking Up!

The bulk aisle can no longer afford to be the neglected corner of the supermarket that has long resisted a transformation. It is time for grocery’s most unwieldy section to shine as a standalone show.

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