Why do chemists decide what we eat?
Why do we eat petroleum-derived products? Why are chemists making our food so often nowadays?…
A scientific argument for imperfect food
From terraced vineyards to permacultures to perfectly imperfect natural colourants There is a quiet (r)evolution…
A case against the global trade: the price of distance
The recent Mercosur–EU trade agreement has been presented to European consumers as a victory for…
The power of “natural” and the politics of vagueness
Few words exert as much gravitational pull on consumers as natural. The term radiates implied…
Making wine on shifting sands: how regulatory volatility reshaped Moldova’s wine sector
A story of market and regulatory transition… Abstract This article examines the evolution of wine…
Non-Alcoholic Wines: A New Frontier for Moldovan Winemaking
Non-alcoholic wines are still a novelty in Moldova. Many consumers don’t even know they exist….