February 4, 2020

Retrouvez Cuisimaniac demain, mercredi 5 février 2020 à 15 heures au salon Agecotel Palais des Congrès à Nice, pour une conférence sur la qualité dans le cadre du programme de formation VALE.

En 30 ans, le contenu de notre assiette a profondément changé.  Les aliments parcourent de nombreux kilomètres avant d’être consommés, la nourriture est excessivement transformée, souvent des plats avec trop de graisses, de sel et de sucre, les produits sont déconn...

August 11, 2019

For more than 50 years, intensively reared animals have been the main source of protein for consumers worldwide, and a major ingredient for multi-billion-dollar brands like Burger King, McDonald’s and KFC.

However, the success of today’s dominant industrialised system of livestock and fish production has come at a cost. The industry is a key driver of antibiotic resistance and is the world’s largest user of freshwater resources. It is also the primary c...

April 23, 2019

From an island in Singapore to an all-inclusive eco-stay in Mexico, here are 10 top sustainable places to holiday this Earth Day

Every April 22, the world celebrates Earth Day and while travel and sustainability don't always go hand in hand, it's a sector of the travel market that's rapidly expanding. The travel experts at Expedia have analysed thousands of customer reviews to put together a report that details the top 10 sustainable places to stay around th...

December 10, 2018

As we say so long to 2018—and all the food trends that came with it—we're sharing 19 new ones you should watch out for.


Let's all say a collective Thank u, next! to 2018 and all the tired food trends we're ushering out come December 31. Goodbye forever, unicorn foods. So long for eternity, unrealistic smoothie bowls. Meat-flavored chips, we'll see you when we see you. The new year is upon us and so are 19 new culinary crazes...

December 4, 2018

 (dessin de Julie Gauthron, artiste et décoratrice)

A l’occasion de l'édition 2018 du salon EquipHotel qui vient de fermer ses portes, Alimentation Générale, la plateforme des Cultures du goût et Cuisimaniac, l’agence de conseil en concepts culinaires innovants et durables ont organisé des conversations croisées autour des nouveaux enjeux alimentaires contemporains auxquels font face les professionnels de la restauration.

Chaque vidéo est consultable en ligne...

November 14, 2018



 (dessin de Julie Gauthron, artiste et décoratrice)

Place: TheDIGITAL ROOFTOP Studio 18 - HALL 7.3
EQUIPHOTEL - 11-15 November 2018

Parc des Expositions de la Porte de Versailles 
1, Place de la Porte de Versailles 
75015 PARIS·

Sunday, 11 November, 16h30-17h
Vegetables rule: the trend towards veg-centric cuisine and showcasing plant products (sweet or savoury) on the plate. 

At a time when consum...

October 30, 2018

Whether it’s fine-casual dining, vegan burgers, or diners Instagramming everything, certain food and restaurant trends are here to stay.

As we celebrate the Best of Vancouver, we asked a few of our favourite chefs and restaurateurs about what current crazes they think really deserve to last.

No-waste cooking

“I want to live by a waste-never philosophy when it comes to my food,” says Ned Bell, whose résumé just keeps getting longer; the Ocean Wise ambassa...

October 10, 2018

This story is from The Food Porn Business, an episode of Business Daily presented by Elizabeth Hotson for the BBC World Service. To listen to more episodes, please click here.


The red carpet is out and hundreds of smartphone camera bulbs go off. But the centre of this photographic melee isn’t a famous singer or reality TV personality. It’s a pizza.

Pizza is the most tagged food on Instagram, with around 35 million hashtag mentions....

September 25, 2018

The choice between ‘fast food’ and ‘slow food’ is a question of “ethics and sustainability”, European Commissioner for Health and Food Safety Vytenis Andriukaitis suggests.

Source: food navigator.com - Full article here

September 17, 2018

SAN FRANCISICO, Calif. — The global food system is getting its moment in the spotlight at the Global Climate Action Summit, with several funding announcements signaling a new focus on an industry that accounts for about a third of global greenhouse gas emissions.

This comes amidst a debate about the future of meat and how to meet growing demand — consumption of meat and dairy is expected to increase 60-70 percent in the next three decades — while also meetin...

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