Tuesday, October 22, 2019
Hippophae production in Greece is developing at a fast pace, while exports are also in the works.
Dr George Tsangaris and Dr Athanasios Anagnostopoulos examined several types of PDO Feta collected from all across Greece, analyzing the famous cheese’s protein content and determining its nutritional properties and value.
The Greek capital is now home to an innovative hospitality concept: the world’s first ever foodie hotel, offering guests a unique gastronomic experience.
New clinical study finds that the famous Greek olive variety is not only extremely tasty, but also by far the healthiest in the world.
Greece produces a variety of cheeses, with 21 of them holding PDO status, ensuring that no other EU country can produce the same cheese by the same name.
37% of organic farmland in Greece accounts for olive trees, making them the second largest bio cultivation in the country after cereal and rice. Story: Vana Antonopoulou The market of organic food is growing strongly in...
Almost every region in Greece takes great pride in the fact that it produces its very own, local Graviera cheese, while three of them are registered as products of protected designation of origin.
Galaktoboureko, baklava, ravani and so on. Greek oven-baked sweet treats offer their fair share of sinful pleasure not only in local pastry shops, but in delis and stores all across the globe, as well.
With a dream to make authentic Greek yogurt available to US consumers and beyond, Ignatios Vasilellis and his family-owned brand are building the future by borrowing from the past.
Natural, full of flavor and aroma, Greek honey is free of genetic modification and gleaned from vast, uncultivated lands. The result, a top-tier product that surpasses all others.

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