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Hochdorf Inside

Flexitarians – the path of compromise
Vegetable proteins are not just of interest to vegans and vegetarians but increasingly popular with people who belong to...
Vegetable protein reduces the risk of mortality
Even a small increase in vegetable protein is enough to improve our chances of a long and healthy life. Over a 32-year...
Protein-rich vegetable flours – the healthy alternative with a bright future
The demand for protein-rich plant-based foods is on the rise – and not just from consumers following a vegan or vegetarian...
An insight into the exciting world of Baby Care
Interview with our Nutrition Marketing Manager Janny Vedder...
Tomatoes on tour – pack some Apulia sun
Tomatoes are real sun worshippers; they love the warmth and the south – and are not so keen on rain. It’s only when the...
Infant and young child formula in organic quality
 
A growing number of young parents are opting for a natural diet and food obtained from organic farming – especially...
What makes Swiss milk so special
 A yoghurt for breakfast, a little milk chocolate once in a while, creamy pasta for your evening meal: we consume milk in...
Apricot kernels: packed with goodness
Whether they are produced from rapeseed or olives, high-quality cooking oils are now a fixture in our kitchens. But nature...
Felice Fauxpas in France
I had never been to Paris before. Then I received an invitation to a symposium in the French capital last October. I was...
Milk fat – better than its reputation
Milk fat has been classed as unhealthy for several decades. But we now know that this conclusion was wrong. Milk fat's bad...

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