![Food trends in China: How health is spurring ingredient innovation [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt38547a20ab1c2604/669fbdb462ea1a925ef3cea6/Spices-flavours-China_shutterstock-Dmitr1ch-1131865490.png?width=300&auto=webp&quality=80&disable=upscale "Food trends in China: How health is spurring ingredient innovation [Report]")
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Content Spotlight
‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]
With a passion for sustainable design and traditional fermentation, Rebecca Ghim founded The Ferm, a UK startup that makes kimchi and Korean pickles using locally sourced, rescued vegetables, such as beetroot leaves, cauliflower leaves, and broccoli stalks.
