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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.

Forget your average tourism experiences of the past. Anita Zachou, agronomist and founder of Mykonos Olive Oil Tasting, is here to help you discover a new facet of gastro-tourism: olive oil tourism...

Whoever said that the words “Greek” and “truffles” are incompatible, is gravely mistaken. Pavlina Kladopoulou, a truffle connoisseur and owner of Troufa Plus, a brand of truffle-based products, is educating us on what our corner of the world has to offer regarding the prized fungi.

With both feet firmly planted in the Mediterranean and Austrian food cultures, his thoroughly modern and imaginative cuisine holds two Michelin stars! Interview: Vana Antonopoulou With...

How do you say “Greek yogurt” in Japanese? Up until 20 years ago, the term –together with Feta, Kefalograviera and other products of Greek origin– was completely unknown...

The vast and diverse Chinese market offers significant opportunities for trade growth across a wide range of brands and companies. When it comes to...

Forget elaborate diet plans. A new study published in the British Medical Journal concluded that the world-famous Mediterranean diet is indeed the most effective for long-term weight loss, not to mention for reducing the risk of heart disease.

Japan is a country where retail sales in the food and beverage market are estimated at a whooping 400 billion euros, while its low food self-sufficiency makes it a major importing destination.

The Chairman of HAPO, Mr. Apostolos Touralias, talks to Ambrosia Magazine about the future of the aquaculture in Greece.

As 2025 has already begun, Greek food & beverage products have a bright opportunity to shine –once again– in international markets. The Greek Secretary...