Food brands

The trend towards healthy and exclusive food products is again gaining in importance and will soon become a billion-dollar market. Increasingly, consumers are opting for authentic brands that deliver what they promise. We will be presenting a continuous selection of exciting and unique food brands.

Bild/Picture Take Love, Bread, and a Dash of Enthusiasm

Take Love, Bread, and a Dash of Enthusiasm

Charlotta and David Zetterström: "Bread has to be smelled and tasted. These sensations can’t be reproduced in an ad." Continue »

Bild/Picture Bachtellachs ‒ Going against the Flow

Bachtellachs ‒ Going against the Flow

On a small fish farm in a valley by the Bachtel, a modest mountain in the Canton of Zurich, Yves Christian Sacher breeds Bachtellachs, or Bachtel salmon, a fine freshwater fish that is destined for upscale gastronomical establishments. Continue »

Bild/Picture Three Brothers, Three Stars: Joan, Josep, and Jordi Roca

Three Brothers, Three Stars: Joan, Josep, and Jordi Roca

Playful creativity, genuine hospitality, and authenticity are the main ingredients in top-tier restaurant El Celler de Can Roca in Girona, Spain Continue »

Bild/Picture Ticketsbar – Gourmet Cuisine at a Reduced Rate

Ticketsbar – Gourmet Cuisine at a Reduced Rate

Albert Adrià creates one-of-a-kind tapas, making the delights of gourmet cuisine accessible to all. Continue »

Bild/Picture Mutterland: Part German-Style Delicatessen, Part Corner Shop

Mutterland: Part German-Style Delicatessen, Part Corner Shop

"To make something happen you have to give it your all," says Jan Schawe, founder and owner of Mutterland, literally "motherland." Continue »

Bild/Picture Not for the Masses – Oriol Balaguer

Not for the Masses – Oriol Balaguer

The modest master chocolatier from Spain Continue »

Bild/Picture Figlmüller – Home of the Schnitzel

Figlmüller – Home of the Schnitzel

Viennese siblings Hansi and Thomas Figlmüller have never expected success to be handed to them on a platter. A modern approach and traditional values are the key ingredients in their business recipe. Continue »

Bild/Picture Bumbu Bali: Superb tropical cuisine

Bumbu Bali: Superb tropical cuisine

How Heinz von Holzen became the ambassador of Balinese cuisine Continue »

Bild/Picture Le Pain Quotidien – Passion and Providence

Le Pain Quotidien – Passion and Providence

How Alain Coumont turned baking bread into a flourishing business. Continue »

Bild/Picture Peter Brabeck – Elevating brand management to an art form

Peter Brabeck – Elevating brand management to an art form

Nestlé’s chairman and former long-time CEO Peter Brabeck-Letmathe explains how a global concern should be run and what strong brands are made of. Continue »

Bild/Picture Brasserie des Franches Montagnes

Brasserie des Franches Montagnes

Beer maker Jérôme Rebetez – a brand resistant original brews up a storm Continue »

Bild/Picture Dean & Deluca and the gourmet conquest of New York

Dean & Deluca and the gourmet conquest of New York

How Giorgio Deluca transformed New York’s best-known gourmet store into a brand. Continue »

Bild/Picture Grappa Berta - Unlike Brothers Follow in their Parents

Grappa Berta - Unlike Brothers Follow in their Parents' Footsteps

In order to retain as much of the pure, unadulterated flavor, Gianfranco and Paolo Berta process the original product as little as possible. Continue »

Bild/Picture Murray’s Cheese – Class Meets Mass

Murray’s Cheese – Class Meets Mass

Rob Kaufelt navigates what Forbes calls the world’s best cheese shop into the future. Continue »

Bild/Picture Michel Péclard – ascends the throne with a dash of courage

Michel Péclard – ascends the throne with a dash of courage

The unconventional restaurateur transformed the traditional confectionary Café Schober into his own brand. Continue »

Bild/Picture Gelato creations by New York

Gelato creations by New York's best chefs share a common provenance: Il laboratorio del gelato

New York's Lower East Side is home to the ice cream laboratory, il laboratorio del gelato, of over 300 chefs. In Jon Snyder’s venture new gelato flavors are continuously being invented. Tastes range from acacia honey to grapefruit campari. All of it handmade, of course. Continue »


The Brander is a publication of the Branders Group