The Nigerian government has enacted a new industrial standard for bouillon which includes a provision for adding vital micronutrients. The new standard specifies the inclusion of iron folic acid and vitamin B12 on a voluntary basis in nationally produced and imported bouillon cubes to reduce malnutrition and child mortality including researchers from the University of California worked with the government of Africa’s most populous country to model the public health benefits of fortifying bouillon cubes a staple in West African cooking. While fortification standards for foods like wheat flour and edible oils are in place these foods have limited impacts on dietary quality because they are either not consumed frequently or in sufficient amounts by those most in need are a popular ingredient in West African cooking consumed by the vast majority of households regardless of socioeconomic status or location offering a more equitable pathway for impact The policy change has the potential to save over 57,000 lives of children under the age of 5 in Nigeria between 2023 and 2030 Micronutrients are essential dietary elements that help regulate the physiological functions of cells and organs — supporting healthy growth and development during critical phases of life Micronutrient deficiencies are widespread in West Africa In parallel, the researchers from UC Davis, in collaboration with the University of Ghana, conducted a community-based study to test the acceptability of multiple micronutrient-fortified bouillon cubes with different levels of iron folic acid and vitamin B12 by women and their households All formulations were well-liked by more than 90% of the respondents suggesting that a broad array of formulations of the micronutrients can be used for further research and to test the impacts of the bouillon cubes on nutritional status and other outcomes.  The team followed this work with a randomized controlled study in the same region to gauge the impact of the multiple micronutrient-fortified bouillon on micronutrient status and related outcomes. Results of this study, supervised by UC Davis researcher Sika Kumordzie “This was the first field-based study undertaken to measure the impacts of multiple micronutrient-fortified bouillon It therefore provides an important ‘cornerstone’ of evidence needed to understand the impact of fortification of bouillon in contexts where the condiment has broad and equitable reach,” said Engle-Stone Using the MINIMOD tool in three countries (Burkina Faso this study showed important gaps in the availability of nutrients in the household food supply to meet dietary requirements for children zinc and vitamin A show the highest inadequacy levels In collaboration with Johns Hopkins University the Lives Saved Tool was used to estimate the impacts of fortification with selected micronutrients (vitamin A folic acid and zinc) on child mortality.  According to national household data from Senegal, based on food intake alone, 92% of women of reproductive age nationally have dietary inadequacy of folate. Adding fortified bouillon to the existing wheat flour fortification program would decrease national inadequacy to 23% Researchers also suggest that bouillon fortification would substantially decrease inadequacies among children in vitamin A with modest gains for vitamin B12 and minimal impact on iron inadequacy.  Reductions in folate inadequacy among women of reproductive age, and in vitamin A and zinc inadequacies among children, could lead to significant reductions in child mortality, according to previously published studies by the team “We’re pleased to see the government of Nigeria implement these new standards,” said Vosti “We hope these models will support discussions and policy changes needed to tackle preventable health problems throughout West Africa and more broadly.”  The research is supported by a subaward to UC Davis of a grant to Helen Keller Intl by the Bill & Melinda Gates Foundation The project is part of the larger West Africa Bouillon Initiative which includes Country Working Groups in Nigeria and representatives of the international and national private sector The Institute for Global Nutrition is a special research program within the Office of Research whose mission is to advance human nutrition research training and outreach to improve the lives of vulnerable people worldwide The institute conducts interdisciplinary research on issues of human nutrition through a lens of equity; provides technical assistance to national governments and international agencies concerned with food and nutrition policies; and fosters collaborative exchanges of students and faculty between UC Davis and research and training institutions abroad University of California, Davis Copyright © The Regents of the University of California This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page and he preceded her in death on January 17 after 68 years together who she dearly missed every day.  Kailee (Justin) Scherger; great grandchildren She was also preceded in death by her parents; son Evelyn was a member of All Saints Parish and the Rosary Altar Society She attended Upper Sandusky High School and as a young lady grandmother and great grandmother.  Evelyn and Paul took pride in raising their family in the Catholic Church Her faith in God became stronger after losing her son and husband her family was everything.  She enjoyed gardening and spent many hours knitting for her family over the years.  Her Mass of Christian Burial will be on Tuesday Friends may visit with the family from 3:00-7:00 P.M at Hoffmann-Gottfried-Mack Funeral Home & Crematory The family wishes to express their appreciation to Evelyn’s caretakers from Heartland Hospice who showed her love Memorial Contributions may be made to All Saints Parish Condolences may be sent and the guestbook signed at www.hgmackfuneralhome.com Many households in Nigeria have limited access to nutrient-rich foods due to rising costs and the impact of climate change on agriculture and food systems Nigerian authorities are introducing regulations to fortify bouillon cubes with essential vitamins and minerals poses for a photograph inside her house in Ibadan buys onions to prepare a pot of soup at a market in Ibadan buys cowhide to prepare a pot of soup in Ibadan Workers collect bouillon cubes packages at the Sweet Nutrition factory in Otta A worker checks bouillon cubes ahead of packaging at the Sweet Nutrition factory in Ota Workers package bouillon cubes at the Sweet Nutrition factory in Ota a nutrition expert at Hellen Keller International speaks during in an interview with The Associated Press in Ota Idowu Bello leans over a gas cooker while stirring a pot of eba the thick starchy West African staple made from cassava root Kidney problems and chronic exhaustion forced the 56-year-old Nigerian woman to retire from teaching and she switches between cooking with gas or over a wood fire depending on the fuel she can afford Financial constraints also limit the food Bello has on hand even though doctors have recommended a nutrient-rich diet both to improve her weakening health and to help her teenage daughter on the menu today is melon soup with ponmo an inexpensive condiment made from dried cowhide vegetables and even milk are costly these days,” Bello “Regardless of economic situation or income level everyone uses seasoning cubes,” Bello said as she unwrapped and dropped one in her melon soup leading to inflation making it difficult for the people to access foods including animal-based proteins,” Augustine Okoruwa a regional program manager at Helen Keller Intl highlighting the link between malnutrition and climate change a New York-based nonprofit that works to address the causes of blindness and malnutrition has partnered with the Gates Foundation and businesses and government agencies in Africa to promote food fortification recent economic policies such as the cancellation of gasoline subsidies are driving the country’s worst cost-of-living crisis in generations further deepening food hardship for the low-income earners who form the majority of the country’s working population nearly 3 billion people are unable to access healthy diets according to the World Health Organization The large-scale production of fortified foods would unlock a new way to “increase micronutrients in the food staples of low-income countries to create resilience for vulnerable families,” the Gates Foundation said Bouillon cubes — those small blocks of evaporated meat or vegetable extracts and seasonings that typically are used to flavor soups and stews — are widely consumed in many African countries nearing 100% household penetration in countries like Nigeria That makes the cubes the “most cost-effective way” to add minerals and vitamins to the diets of millions of people No Nigerian manufacturers already include the four micronutrients at the recommended levels started adding iron to some of its products in 2017 Marketing manager Roop Kumar told The Associated Press it was a “voluntary exercise” to contribute to public health “But we are taking trials and looking at further fortification” with the launch of the new regulatory framework a Nigerian company that produces table salt and seasoning cubes currently does not make products with any of the four micronutrients quality control manager Josephine Afolayan said fortification is a priority that would mean that the fortified bouillon seasoning cubes in so many Nigerian dishes would also contribute to improving the micronutrient content of the dishes in my country,” Ladidi Bako-Aiyegbusi the director of nutrition at Nigeria’s Ministry of Health and Social Welfare The Associated Press receives financial support for news coverage in Africa from the Bill & Melinda Gates Foundation and for news coverage of women in the workforce and in statehouses from Melinda French Gates’ organization Despite the promise of enriching a product that most people have in their pantries One is the “campaign of calumny” in a region where science-led interventions in the food sector have sometimes faced resistance from interest groups Educating people about the benefits of fortified products may help counter any possible disinformation campaign the head of the food group at the Standards Organization of Nigeria the government regulator for consumer products There is also the need to make fortified cubes affordable for struggling households like Bello’s where a pile of firewood she uses to cook outdoors on an open flame is stacked against a wall “What we can do is to influence the government and industry on rebates on the importation of raw materials as a public health intervention,” Mohammed said Most of the salt consumed in the country is iodized cooking oil and sugar are fortified with vitamin A by law But the requirement for adding the four vitamins and minerals to bouillon is the most comprehensive fortification regulation to date Although Nigerian companies do not have to enrich their seasoning cubes yet experts think setting standards that producers must follow if they choose to will make a difference A working group involving representatives from companies research groups and development organizations is in place to accelerate voluntary compliance we will make the bouillon fortification mandatory after seeing the acceptance of the voluntary regulations in the industry,” Mohammed said Unilever GlobalChange location At a glance We are a global consumer goods business with strong fundamentals and differentiated capabilities Our strategy Our strategy begins with a purpose that places consumers at the heart of everything we do: Brighten everyday life for all Our leadership Our international leadership team drives our company Innovation and R&D at Unilever Innovation is at the heart of everything we do within R&D at Unilever. Press and media See the very latest from our press desk Sign up for alerts from Unilever Be the first to hear about our press releases, features and articles. our brands are meeting consumers’ daily needs from household staples to premium indulgence What's in our products? Discover the ingredients in our home, beauty and personal care products. Nature We’re committed to contributing to the protection and regeneration of nature Plastics Given the size of the plastics challenge we’re using our innovation capabilities to find new Livelihoods We’re working to improve the livelihoods of people in our global value chain Responsible business Our progress and reporting on issues such as human rights, equity, diversity and inclusion and safety. Partner to Win Our Partner to Win programme is taking our partnerships to a whole new level Our people plans Together with our partners we’re helping to provide decent livelihoods and supporting inclusive economic growth Supplier Climate Programme We're collaborating with key suppliers to reduce emissions from raw materials, ingredients and packaging by 2030, which will help us progress towards our net zero ambition. are driving growth by leveraging taste trends delivering locally relevant innovations and tapping into new audiences Knorr leads the $13 billion global bouillon market authentic rich flavours and a deep understanding of top consumer dishes are key growth drivers for the brand Knorr has become Unilever’s newest €5 billion brand thanks to three years of remarkable growth And with 600 cubes sold globally every minute bouillons are a key ingredient in the brand’s growing success Nearly two centuries after the pioneering launch of the brand’s first dried soups jellies and cubes can now be found in about 60% of the world’s home kitchens as well as in the pantries of professional chefs what makes the bouillon a global bestseller it’s all about keeping pace with food trends and consumer needs and tastes Knorr’s range of bouillon products is available in over 90 countries while its professional range has been delivering consistent growth in over 65 And as the leader of the world’s $13 billion bouillon market,[a] Knorr prides itself on being a global brand with a powerful local touch anchored in regional top dishes,” says Frank “This deep local knowledge allows us to design products that meet the needs of people all around the world.” Superior products that match consumer tastesAnd this ‘glocal’ approach is delivering growth In Latin America, where Knorr’s innovation and marketing is focused on popular local dishes, like red rice, the brand grew double digit in the first half of this year the superior taste of Knorr’s chicken bouillon has made it the optimal ingredient in chicken tinola – one of the country’s favourite dishes In areas where local micronutrient deficiencies are widespread Knorr’s bouillons are given an extra nutritional boost by being fortified with specific vitamins and minerals where one in two people suffer from zinc deficiency Knorr relaunched stock cubes fortified with zinc we launched a product fortified with vitamin A that is perfect for making shiro wat – a chickpea stew that is a national staple Innovations such as these used to take months or even years to get to market but AI has sped up the process exponentially “When the brand was creating the Knorr Zero Salt Cube the use of digital modelling allowed scientists to analyse millions of flavour combinations in days rather than months,” explains Frank This ability to stay true to its core values while innovating to meet new consumer needs at a global and local level has made Knorr a €5 billion brand and a key fixture in everyday dishes around the world At the heart of all these innovations is undoubtedly convenience Home cooks all over the world are eager to achieve authentic flavours that would usually take hours to create and Knorr delivers these in a matter of minutes This convenience has also proved to be very valuable in professional kitchens where Knorr’s Professional bouillon and seasonings category saw an underlying sales growth of 15% They may constitute a small portion of the overall dish cost for chefs, but it is the reliability of Knorr’s bouillons, both in terms of taste and performance, which make them such a favourite with food professionals – 55% of whom said that delivering consistent quality of ingredients, preparation time and authentic tastes were the top challenges they were facing today.[b] “Knorr bouillons provide chefs facing labour and inflation challenges with solutions that allow them to craft bold signature flavours and ensure that every dish on the menu is a showcase of exceptional taste,” says Frank They also offer a convenient way to access hard-to-achieve flavour combinations and new culinary trends offers an easy way to achieve complex flavourings such as Caramelized Umami or Deep Smoke Created using authentic culinary processes like smoking these bouillons can be used across the whole cooking process from marinating to seasoning Knorr’s bouillons also have a starring role in Unilever Food Solutions’ Future Menu Trends report which for the last two years has showcased how they can be leveraged to create trending recipes Reframing bouillon for a new generationKnorr bouillon’s promise of instant flavour is also playing a key role in keeping the brand relevant for a new generation it is our job to recruit a new generation of home cooks with cooking recipes that are delicious “Knorr’s bouillons are the perfect flavour hack, allowing even novices to create quick and nutritious meals that echo the culinary trends being fuelled by the current, entertainment-driven food culture,” he adds, referring to recent research that shows that 67% of young consumers look for food inspiration on social media.[c] the brand launched its Taste Combo campaign in the US leveraging the support of celebrities to highlight the benefits of delicious home cooking American rapper Cardi B’s nutritious and more affordable hack on the viral dish Marry Me Chicken won the brand 2.6 billion earned impressions and the highest dollar share in three years This year’s campaign looks set to do even better with rapper and actor Ludacris’s healthy take on Lemon Pepper Chicken hitting 2.3 billion impressions and counting “From a cupboard essential to the unmissable flavour hack we are reframing the image of bouillon for this new generation of consumers,” says Frank “This ability to stay true to its core values has made Knorr a €5 billion brand and a key fixture in everyday dishes around the world.” November 2022: Global UFS e-panel (internal source) How Hellmann’s is tapping into the flavoured mayo trend19 June 2024 there’s a growing appetite for flavour in the mayo market We look at how Hellmann’s portfolio of flavoured mayonnaise is delivering growth for the brand Menu trends to spark inspiration and sales in professional kitchens26 March 2024 Unilever Food Solutions' Future Menu Trends Report 2024 is a key driver in the business’s growing success story We look at how UFS is leveraging its powerful market insights and cutting-edge product portfolio to attract Behind the brand: Knorr – the global taste sensation with the local touch 25 August 2023 From bouillon cubes to plant-based meat-hacks, flavour has always been the magic ingredient in Knorr’s culinary creations. We take a closer look at this 185-year success story. We're always looking to connect with those who share an interest in a sustainable future. Get in touch with Unilever PLC and specialist teams in our headquarters, or find contacts around the world. AbilityNet (()=>{var e=async t=>{await(await t())()};(self.Astro||(self.Astro={})).load=e;window.dispatchEvent(new Event("astro:load"));})(); Have you got a few minutes to complete a survey We would love to hear about your experience using Unilever.com Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInLAKE CHARLES (KPLC) - In the high school indoor track season St Louis Catholic track star Hannah Bouillon accomplished a remarkable feat by running the fastest 400 meter in Louisiana girls track and field history with a time of 55 seconds Bouillon now moves ahead of fellow Lake Charles sprinter Barbe’s Kennedi Burks who held the No.1 ranking after running a 55.87 at last year’s Division I State Indoor Meet “I didn’t even realize that I ran a 55 I feel like I ran pretty fast but once he told me (coach Giordano) the time I was super surprised because I was not expecting to run that fast but when I ran 55 I was like oh my gosh this is so exciting because the fact that I ran that (time) proved to myself that I can run better later on,” said Bouillon Johnny Giordano has seen the progress she’s made from freshman to her senior year he says her work ethic and passion for the sport have allowed her to rise to the top “Her freshman year the first meet she ran 66 seconds in a 400 so it’s been a journey from 66 to 55 and I don’t think you can get that or obtain that without putting in a lot of work She has dedicated herself and made tremendous sacrifices as all of our team has done which is another reason she and we have enjoyed our success,” said Giordano Bouillon is a 2-time class 3A outdoor state champion in the 400 meter and holds the state title in the Division II indoor 400 meter which she’ll be looking to defend this season “I actually understand how to run it now and I’ve had so many races that it’s easier for me to run it instead of freaking out about how to run it because I’ve ran it so many times,” said Bouillon When it came to breaking the all-time state record she didn’t think I went a lot faster than I usually do and for longer because usually I tell myself I need to settle but this time I just ran,” said Bouillon This season Bouillon is ranked #5 in the nation for the 400-meter and will be running at UL-Lafayette in the fall of 2025 Please press and hold the button until it turns completely green If you believe this is an error, please contact our support team. 147.45.197.102 : 0eed6291-2b11-47b3-a080-cb85fea5 For those concerned about the salt content, grab one of the low-sodium varieties of Better Than Bouillon, which contain one-quarter less salt than the regular. Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless  If you fall in love with the product like I did, the best value when buying Better Than Bouillon is at Costco. The retailer is selling a 21-oz. jar for only $8.99 (at least in Birmingham, Alabama, where Southern Living is based), and it happens to be on sale for $6.99 through November 24, too. Emily Monaco The 19th-century dining room at Bouillon Chartier is flat-out impressive thanks to the golden hat racks floating above the banquettes and quicker-than-light servers scribbling orders on the paper tablecloths Here you can get a perfectly fine three-course meal for €10—just about enough to make up for the interminable lines and service that borders on downright unpleasant here’s the plan: Join the queue no later than 6:30pm and say oui to the €1 sangria or vin chaud during your half-hour wait a stewed beef dish that’s been on the menu longer than Paris has had a métro before finishing with the house special profiterole coated in sticky chocolate sauce A guide to distinguishing between the dining types—and choosing where to go based on the vibe you want French 11th Arr. but this bistro in the 11th is still an institution to experience at least once 9th Arr. Le Bon Georges is a maximalist bistro in the 9th arrondissement that delivers big flavors Emily is an American journalist based in Paris All 5 Releases Issues with signing in? Click here Need help signing in? Etienne tells us about her spiritual home in Brooklyn and why use of the word 'alpha' in private markets sometimes gives her pause Your email address is already registered with us. Click here to receive a verification link and login. Don't have an account? Click here to register A verification email is on its way to you. Please check your spam or junk folder just in case. Not for publication, email or dissemination The global Bouillon Cube Market is experiencing significant growth and is projected to continue expanding in the coming years the market size was valued at approximately USD 5.5 billion and it is expected to reach around USD 8.7 Billion by 2033 growing at a compound annual growth rate (CAGR) of 4.7% from 2024 to 2033 This growth can be attributed to the increasing demand for convenient and easy-to-use cooking solutions worldwide which are used to enhance the flavor of soups have gained popularity due to their convenience With busy lifestyles and the growing trend of quick meal preparation consumers are turning to bouillon cubes as a reliable and easy way to add rich flavor to their meals rising disposable incomes in emerging economies and the growing popularity of processed and ready-to-cook food products are further driving market demand The market also benefits from expanding distribution channels which are making bouillon cubes more accessible to consumers globally The rise of health-conscious consumers is also creating opportunities for product innovation and vegetarian options to cater to diverse dietary preferences there is potential for new entrants to capitalize on these trends contributing to the continued growth of the bouillon cube market in the foreseeable future Flavor their meals without the need for extensive preparation the increasing preference for home-cooked meals driven by both health-conscious consumers and those seeking cost-effective alternatives to dining out is further fueling the demand for bouillon cubes the expansion of the bouillon cube market is also driven by the growing availability of a wide range of flavors and variants catering to various dietary preferences such as vegetarian This product diversification has opened new opportunities for market players to tap into niche consumer segments the increasing adoption of bouillon cubes in both household kitchens and food service establishments presents substantial growth opportunities The Bouillon Cube Market continues to experience growth driven by convenience and increasing consumer demand for healthier and sustainable options While traditional meat-based cubes remain popular there is a significant shift toward plant-based and low-sodium alternatives to cater to changing dietary preferences Companies have an opportunity to innovate by introducing regional flavors Despite challenges like high sodium content and environmental concerns the market offers substantial growth potential for brands that adapt to consumer needs and trends Aboli More We provide 24/7 support and customize the report to meet your requirements © 2025 Market.us News Louis Catholic’s Hannah Bouillon had quite a successful outdoor track season bringing home two individual state titles in the 400 and 200 meters as well as being a part of the 4x200 and 4x400 that also proved to be victorious “I don’t think you can have a better day and in the process of doing what she did she also became the class 3A record holder in 400 meters anytime you run faster than anybody in classification history you’re obviously in rare company,” St Bouillon has now won the 400 in back-to-back years but even she was a bit surprised by her winning performance “It was very exciting because I was blown away that I even ran 54 seconds because I thought I was going to run well but that was just beyond my expectations and I was just really excited for that,” Bouillon said Her coach Johnny Giordano says Bouillon always rises to the occasion no matter how big the moment is “I think her greatest attribute is whenever the race is most important which is the state meets the championship meets she’s basically undefeated so to speak so when it matters most she steps up she has the confidence to believe she’s going to perform and obviously that’s more than half the battle and she’s done it each every time shes raced at the championship level,” Giordano said The state champ says she’s glad she accomplished her goals and having her family by her side helped relieve some of that pressure come race day “All of my family was there and I was really excited they were there for me because when your family is there supporting you you wave to them and everything and it just calms me down and make sure I can see them and know they’re there and that they’ll support me even if I did good or bad,” Bouillon said Monday World Subscribers only Montreal's springtime potholes are becoming political 2018."> World Subscribers only Rapper Diddy's trial for sex trafficking begins World Subscribers only Far right clinches overwhelming victory in first round of Romanian presidential election World Subscribers only Kenneth Roth: 'Human rights can be defended without the US' World Subscribers only Founder of Sant'Egidio community fears next pope could undo Francis's legacy Opinion Subscribers only 'Russian gas and Europe is an old story that ended badly Economy 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Magazine Subscribers only Tracking down the pianos taken from French Jews during the Nazi Occupation Magazine Subscribers only Eve Rodsky the American helping couples balance the mental load Magazine Subscribers only Desecration or more glory Joan Didion's private diaries are revealed Magazine Subscribers only For Jewish cartoonist Joann Sfar 2025."> Pixels Subscribers only Golden Owl solution is revealed but leaves players of 31-year hunt disappointed Pixels Subscribers only Secrets of decades-long Golden Owl treasure hunt to be revealed Lifestyle Inside Chanel's French leather workshops Culture Subscribers only The marvelous bronzes of Angkor on display at the Musée Guimet in Paris the criminal lawyer specializing in women's rights and domestic violence compiles a typology of the different types of rape from predatory to opportunistic and re-appropriatory Interview by Claire Legros Defending women victims of rape for over 20 years recounted the "fight of [her] life" in a committed book Une Vie à Plaider pour Elles ("Women's Affairs: A Life Advocating for Them") she describes the different types of rape she has encountered I have observed empirically that this crime can have different functions reflects the usual stereotype of the deviant rapist but it is far from being the most frequent pattern Re-appropriatory rape is much more common and follows the same logic as femicide usually when the victim is in the process of escaping is carried out simply because the opportunity arises a situation much more frequent than one might imagine A recurring pattern is the rape of a woman who is asleep and has had too much to drink I frequently meet people who could be our neighbors or brothers and who have committed rape saying it was "because she was there and I wanted to." It's the student who collapses onto a sofa where a girl has fallen asleep after a party disinhibited through alcohol and a desire for sex he raped this woman because she offered no resistance he explained that he "didn't think it would bother her." He may not be aware of it but he has the distorted perception that women's bodies are at his disposal You have 29.76% of this article left to read Lecture du Monde en cours sur un autre appareil Vous pouvez lire Le Monde sur un seul appareil à la fois Ce message s’affichera sur l’autre appareil Parce qu’une autre personne (ou vous) est en train de lire Le Monde avec ce compte sur un autre appareil Vous ne pouvez lire Le Monde que sur un seul appareil à la fois (ordinateur En cliquant sur « Continuer à lire ici » et en vous assurant que vous êtes la seule personne à consulter Le Monde avec ce compte Que se passera-t-il si vous continuez à lire ici Ce dernier restera connecté avec ce compte Vous pouvez vous connecter avec votre compte sur autant d’appareils que vous le souhaitez mais en les utilisant à des moments différents Nous vous conseillons de modifier votre mot de passe Votre abonnement n’autorise pas la lecture de cet article merci de contacter notre service commercial The following is a capsule review of the Montreal restaurant Bouillon Bilk. To read the 2025 Montreal Restaurant Guide, please click here. Bouillon Bilk is all about nuance, precision and finesse. Having recently moved to a new location, they’ve only dialled things up. This is a highly skilled, highly technical team putting out beautifully intricate dishes. Seems ripe for a Michelin Star. View this post on Instagram A post shared by Bouillon Bilk (@bouillon_bilk_) For more on Bouillon Bilk and to make a reservation, please visit their website. For more on the food and drink scene in Montreal, please visit the Food & Drink section A new report by Freedom House has named Canada the fifth freest country in the world Focusing on the roots of the rebellion against the Empire Andor (now in season 2) taps into a timely revolutionary spirit we mentioned the imminent opening of Bouillon Bilk at its new address Two months after being destroyed by a fire this resurrection has been applauded by everyone “That’s true; it’s actually very short but not overwhelmed,” explains Mélanie “We immediately thought about what we would do and where we would settle And what about this new address? “We immediately contacted the owners, and everything was arranged very quickly and on the best terms. We made a few changes and improvements to the space [note: the former Accords Bistro, in the Vitrine Culturelle] to reflect who we are, and our clientele seems to appreciate it. On their part, our team has adapted well to the new kitchen, and the staff working in the dining area seem happy.” It’s true that the decor evokes the former location, and you can feel the same gourmet atmosphere here as in the Bouillon Bilk of the past. Some details, though minor, will certainly be addressed, but we already thank the management for choosing to focus on what’s on the plates rather than beneath them; no tablecloths, but exciting plate compositions instead. On the evening of our visit, the attentive and caring work of Éric and Annie contributed to our happiness. “We feel good in the neighborhood, and our clients who go to the Place des Arts are even closer and even happier to eat with us before or after the show,” the owner adds with a smile. Lunch and Dinner: Still Eating Well at Bilk And how about your plates? “We’ve kept our dishes and tasting menus. We know very well that we couldn’t remove certain offerings. For example, the scallops with zucchini, shiitake, and brown butter, or the hiramasa with yuzu kosho, grapefruit, and fennel are among the customers’ favorites. You can also come to us for one or two dishes, at lunch or dinner.” For a restaurant of this quality—awarded a star by Tastet since its inception—the prices remain surprisingly reasonable. Given the care taken in the kitchen and the delicacy of the service, the five-course tasting menu at $105 or the eight-course tasting menu at $135 are excellent deals. Additionally, the very intelligent work of Minh Doan, the house sommelier, enhances the experience at this address with consistently relevant suggestions. We wish everyone here to remain happy in what they do and to continue bringing joy to their customers. On the menu for over twenty years, Joe Beef’s famous lobster spaghetti is one of the most iconic dishes in Montreal. Here’s the recipe! Pizzaiolo Mirko D’Agata from No.900 pizzerias took 1st place at the International Pizza Challenge in Las Vegas Connaissez-vous Jean-Philippe Tastet ?! Le critique culinaire de renom a 30+ ans d'expertise et est l'inspiration derrière Tastet. Jessica Noël, co-chef and co-owner of Mon Lapin and Rôtisserie La Lune — meet one of the most exciting chefs to discover! Janice Tiefenbach is the head chef at Elena, named the third best new restaurant in Canada by En Route magazine. Snow crab season is here! We’ve put together a list of all good spots where you can find it to enjoy at home or in a restaurant. Did you know we have a weekly digest? We send it to your inbox every Saturday! There are tens of thousands of restaurants in Paris, but an overwhelming choice makes it all the more difficult to find the best ones, says destination expert Anna Richards I would like to be emailed about offers, events and updates from The Independent. Read our Privacy notice It is possible to eat really badly in Paris Perhaps it’s because the number of tourists means that substandard restaurants get footfall regardless of their reviews it’s also possible to eat so well that expletives burst from your mouth and you begin shouting “ooh la la” like a true Parisian You don’t have to fork out a fortune either if you know where to go Although leaps and bounds ahead of much of the country, Paris is still dismally behind London for vegan and vegetarian food Those with dietary restrictions should call ahead of time: even the most carnivorous of restaurants will usually rustle up something if given a day or two to prepare Here’s how to stretch your jeans during a few days in Paris Read more: Bourgeois beverages and the best coffee in town – where to drink in Paris many of the viennoiseries here are what purists would call “bastardised” croissant-muffin hybrids that are crispy on the outside and gooey on the inside with sugar granules that crunch between your teeth Hungry breakfasters should get the Kouign Amann a Breton pastry made with so much butter that a regular croissant looks light but when you’re in the pastry equivalent of a Wonka factory thefrenchbastards.fr Read more: Best hotels in Paris 2025, reviewed The oldest covered market in France always has a vibe but it’s best in good weather when you can eat al fresco Choice isn’t a problem; you can get anything from Moroccan to Japanese The stand which always draws the longest queue is Alain Miam Miam a build-your-own sandwich shop often voted the best in Paris quite possibly the biggest sandwiches in Paris Save room for cod fritters from the Creole restaurant Corossol No website; check paris.fr for opening times Read more: Inside the six Paris neighbourhoods you should know before visiting Everyone should visit a Parisian bouillon at least once Good value restaurants serving classic French dishes and benches rather than traditional tables to allow them to serve large numbers of customers at once Le Bouillon Pigalle is more modern than most but with the same long tables that leave you bumping elbows with your neighbour with classics like steak-frites) are excellent value bouillonlesite.com Read more: The best things to do in Paris, France book the seven-course dinner service in the speakeasy part of the restaurant In a backroom which looks straight into the open-fronted kitchen the chefs mingle with diners between courses to explain each dish The chargrilled tenderstem broccoli with a lemony sauce was excellent you never know exactly what you’re going to get bonaloi.com Read more: Tracking the footsteps of Victor Hugo’s secret Paris Who knew that silken tofu could make me weep with joy Hanabi takes any ingredient that risks being a little bland and turns it into a culinary masterpiece this tofu was the consistency of panna cotta marinated in white sesame oil and served in a salty but delicate broth Even creamier was the cacio e pepe udon noodles with sea urchin and you can snoop on the kitchen team as you eat; it’s open-plan hotelhana-paris.com Read more: The best free museums in Paris Recently taken over by Tony Xu from Chengdu at Shang Palace there are plenty of Sichuan recipes The Peking duck is so shiny you can see your face in it and wagyu beef is sourced from a farm in Normandy white tablecloth service and high-quality ingredients are to be expected but sometimes it’s the simplest-sounding dishes that surprise you most: the ice salad starter feels more hydrating than a night serum shangpalaceparis.com Read more: Best cheap hotels in Paris 2025, reviewed Classic French bistros are six to a dozen in Paris L’Orillon has taken French classics and added twists poached from other cuisines and it feels like going for dinner at a friend's (no one’s going to judge you for asking for an explainer of the wine list) It’s perfect for those who like their dining experience loud and humming with conversation Read more: Best boutique hotels in Paris 2025, reviewed Join thought-provoking conversations, follow other Independent readers and see their replies {"adUnitPath":"71347885/_main_independent/in_travel/in_europe/image/gallery_mpu_sb","autoGallery":true,"disableAds":false,"gallery":[{"data":{"title":"@ShirleyGarrier4","description":"Shirley Garrier","caption":"Hanabi sits in the heart of the Japanese quarter, in Hotel Hana Hanabi sits in the heart of the Japanese quarter, in Hotel Hana but an overwhelming choice makes it all the more difficult to find the best ones guests will witness firsthand as the changing tempos and beats power a cooktop to create the first-ever meals made with music that guests will get to enjoy themselves.   "Cooking and music go hand in hand to remix a routine practice into a more enjoyable experience," said Maya Atallah associate marketing director for Knorr Canada "We've launched The Bouillon Room to inspire Canadians to get back in the kitchen and cook delicious Knorr wants to demonstrate how the convenience of our bouillon cubes combined with the fusion of culinary creativity and great beats can remix mealtimes bringing this everyday mundane task to a whole new level." The event takes inspiration from the popular Boiler Room concept, which famously blurs the boundary between performer and audience by merging a live DJ set with a visual broadcast and creating an immersive musical experience for all to tune in to enjoy. Tickets will be available free of charge on the Knorr website here Canadians unable to join the event in person can catch all the action and join the party live on Instagram Live @KnorrCA.  I’ll be making the winning recipe even when I’m not under the weather Jesse Szewczyk is a writer and food stylist based in New York a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD which was named one of the best cookbooks of 2021 by The New York Times We may receive a commission on purchases made from links Considering the pedigree that celebrity chef Jet Tila has cultivated it's a safe bet that he's got plenty of tips that home cooks can use to improve their culinary skills He is a Los Angeles native whose education at Le Cordon Bleu gave him a solid culinary foundation to re-interpret the classic Thai-Chinese dishes of his childhood Tila has been a regular on Food Network programs like "Iron Chef America," "Anthony Bourdain: Parts Unknown," "Chopped," and "Cutthroat Kitchen." His current restaurant accolades include Wazuzu at the Wynn Resorts-owned Encore Casino in Las Vegas and developing several culinary concepts with Compass Group the largest food service company in the world Chinese chicken powder, like Lee Kum Kee's chicken bouillon powder is a seasoning that provides a concentrated kick of pure umami flavor Where other bouillon powders muddle the mixture a bit with notes of dehydrated celery and onion chicken powder focuses purely on the poultry flavors "Chinese chicken powder is the cheat code to make everything taste like Chinese takeout." Over the years, oyster sauce has become a mainstay in Chinese stir-fry recipes, but it's versatile enough for any dish that requires a savory depth of flavor. It adds a level of richness in beef stew and it's a great way to give noodle dishes first-bite flavor when reheating leftover Chinese food A common companion to oyster sauce, fish sauce has been around since the seventh century B.C. It's made by combining an oily fish the remaining liquid is strained and bottled for use in kitchens all over the world In contrast with oyster sauce's rich, umami-forward flavors, fish sauce brings a briny, fishy flavor to entrees. While its flavor profile differs from oyster sauce, it remains just as versatile. Fish sauce, such as Red Boat's premium condiment can be mixed with your favorite bolognese recipe for a bit of salty contrast or added to burger patties and meatballs to enhance their existing savory flavors Nothing adds interest to an entree like a little bit of chili-infused heat — and chili paste, like Huy Fong's sambal oelek chili paste is chunkier with more visible chili seeds While both of these condiments can add a nice ribbon of heat to a dish chili paste leans more on the flavor of the chilis themselves to add complexity For recipes that require a delicate touch, soybean oil can be a great alternative. Take deep-fried foods, especially donuts, for instance. Since the type of oil that you use to cook donuts tends to add its flavors to your fried dough, a neutral oil like soybean oil is a good pick for any recipe where you don't want the flavors muddled by the cooking fat you use home chefs have plenty of opportunities to use vinegar in their recipes at home The main benefit of vinegar is that it's a cheap and effective way to create acid in a dish. As a flavor balancer, acid can be used to provide a welcome contrast to overly salty, sweet, or bitter flavors. A bit of your favorite vinegar, like Kikkoman's rice vinegar, can do a lot to help achieve that contrast. Sure, stocks from scratch are great, but chefs still love flavor-packed cubes and powders. Aaron Hutcherson is a graduate of the French Culinary Institute. He founded his blog, The Hungry Hutch, in 2009, and has worked as a food writer and recipe developer ever since. Follow his cooking and eating adventures @thehungryhutch. Expertise: Home Cooking, Comfort Food, Black Foodways Experience: Aaron Hutcherson is the founder of The Hungry Hutch, a food blog that has been nominated for awards from Saveur and IACP. Aaron is a writer and recipe developer for the Washington Post's "Voraciously". His work has also appeared in publications such as Food & Wine, tThe New York Times, Eater, Taste, Simply Recipes, Food52, and others. How the simplest dish influenced restaurants and cuisine today The history and evolution of this popular food The designers influencing what and where you eat The Food ChainWhy is saffron so expensive? What it takes to harvest the world’s priciest spice How reviews are changing and what that means for restaurants Why convenience stores are having to change to stay in business Sustainable packaging is evolving, but will consumer habits catch up? The Food ChainWhat’s the future for Indigenous food? First Nations people in Canada talk about opportunities and barriers to food security. We hear from the women making food products at home as a source of income The bakeries and eateries employing staff with criminal records or history of addiction This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. 2020ShareTrader Joe’s new vegan chicken-less seasoning goes with *everything*Trader Joe's just released its new vegan chicken-less seasoning—aka a vegan chicken bouillon that goes with everything Photo: <a href="http://www.stocksy.com" target="_blank" rel="noopener noreferrer">Stocksy</a>/Suzanne ClementsPublished Feb 6 Making a purchase through our links may earn Well+Good a commission Vegans might not eat chicken, but—surprise!—some of us still love the taste of chicken seasonings. It doesn’t matter whether it’s nostalgic chicken noodle soup, perfectly-crispy tenders, or chicken and veggie skewers… it’s all delicious and easy to make plant-based. And with a new seasoning blend from Trader Joe’s you can get that beloved chicken flavor in a few quick shakes what does this vegan chicken bouillon taste like it’s the spices that give it the flavor everyone knows and loves I saw one person describe it as tasting like the chicken-flavored seasoning packet that comes with ramen All it took was a quick sprinkle to my tofu before I popped it in the air fryer to make it come out as crispy It’s safe to say this multi-use seasoning will find space on my spice shelf right between my Trader Joe’s umami mushroom seasoning blend and “Everything But the Bagel” seasoning Find out how a registered dietitian spends $30 at Trader Joe’s: These are the Trader Joe’s snacks nutritionists always buy for themselves. Then find out which Trader Joe’s skin-care product a dermatologist says she would never put on her face. Got it, you've been added to our email list. What can you expect today? Discover your zodiac sign's daily horoscope from Well+Good's expert astrologer Stefanie Iris Weiss. load moreSign Up for Our Daily NewsletterGet all the latest in wellness, trends, food, fitness, beauty, and more delivered right to your inbox.Subscribe... Nigeria is cooking up a storm in the fight against “hidden hunger.” This week they’re rolling out new rules for fortifying those little flavor bombs we all love – stock cubes It is a big deal because these cubes are in every kitchen Nigeria is hoping to give everyone a health boost without them even realizing it “It’s the most cost-effective way of adding micronutrients that are missing in the diet,” he explains “It’s like giving the whole country a daily vitamin these souped-up cubes could be a lifesaver so getting extra nutrients in her daily eba and soup would be a big win saying better nutrition could improve health across the board And it is not Nigeria’s first rodeo with food fortification – they’ve already been beefing up wheat flour But this new cube is the most ambitious yet It is like a secret weapon in the war on malnutrition it could be a recipe for success that other countries might want to copy We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Installed in the former location of Le Hachoir at the corner of Rachel and Saint-Denis streets is the perfect place to enjoy traditional French dishes at low prices French bouillons are establishments that offer traditional French cuisine These venues are renowned for their moderate prices and friendly atmosphere often imbued with nostalgia and a retro décor is the driving force behind this new project it was time to turn the page for Le Hachoir,” says owner Jean-François Corriveau and the enthusiasm for upscale tartares and burgers has faded making way for a concept of classic French cuisine perfectly suited to the clientele of Plateau Mont-Royal,” he adds Patrons can comfortably settle into a booth enhanced by touches of green ceramic and dim lighting creating a friendly and welcoming atmosphere like that of traditional bouillons in France,” explains Arthur Dorville In the kitchen, chefs, Fernando López Jiménez (Pujol) et  Jérémie Marcille (Dur à cuire) and  have crafted a menu of French classics This menu is divided into three sections: starters options like trout with sorrel and onglet with fries and Café de Paris sauce are offered you can enjoy a verbena mille-feuille or an apple tarte Tatin à la mode These affordable prices allow you to indulge without breaking the bank the bar offers a selection of reinvented classic cocktails sommelier Jean-Alexandre Boisclair has crafted a wine list that combines classics with bolder choices perfectly paired with the menu while remaining within an affordable price range Bouillon Albert is the perfect place to enjoy a pleasant evening where you can eat and drink at reasonable prices Joe Beef’s famous lobster spaghetti is one of the most iconic dishes in Montreal Le critique culinaire de renom a 30+ ans d'expertise et est l'inspiration derrière Tastet co-chef and co-owner of Mon Lapin and Rôtisserie La Lune — meet one of the most exciting chefs to discover Janice Tiefenbach is the head chef at Elena named the third best new restaurant in Canada by En Route magazine We’ve put together a list of all good spots where you can find it to enjoy at home or in a restaurant Knorr’s Caldo de Tomate belongs in way more than just soup If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy Though it translates to “tomato soup,” this bouillon powder is so much more than its name implies Its ingredients list is long and brimming with synthetic food dyes but I’m more than willing to look past the chemicals because it really is just that damn good It first entered my kitchen around the time when I was trying to figure out how to make restaurant-style and perfectly spiced with cumin and garlic A childhood friend whose parents ran a Mexican restaurant told me that it just could not be done without caldo de tomate chicken flavor boosts the tomato powder’s umami notes slightly spicy product that’s a major departure from most bouillon cubes Powdered broth concentrates also tend to be thin on flavor because they lack the collagen and fat that gives body to the real stuff But the chemists at Knorr have figured out how to impart some black magic into caldo de tomate because it’s actually good enough to mix with water and sip in a mug on its own (Especially if you’re sick or violently hungover.) I’m prone to throwing a pinch of the stuff in just about anything but the powder is also good in sauces and soups and meat marinades or basically anything that could use a little extra “oomph.” Throw it on popcorn It has become a secret weapon in my marinara sauce adding layers of flavor that are especially valuable in the winter months when I’m stuck using canned sauce because the tomatoes at the grocery store taste vaguely of crunchy water told me about adding caldo de tomate to a bloody mary (or michelada) and I’ve never made one without it since It would be easy to attribute caldo de tomate’s powers to the copious amounts of MSG that it contains both the ingredient itself and the kind that occurs organically in tomato powder some of you are going to panic when you read the ingredient list because there is definitely some unrecognizable stuff on that label But considering that I am already full of microplastics and seed oils and whatever other health bugaboos that the wellness crowd is worried about today I’m not going to lose sleep over a few teaspoons of caldo de tomate every once in a while The freshest news from the food world every day was impressed by the women in her family who transcended their conditions and misfortunes to move forward is a lawyer committed to supporting women who are victims of domestic violence and sexual assault The daughter of teachers and the grand-niece of Joséphine Baker Une vie à plaider pour elles ("Women's Matters: A Life Pleading for Them") she recounts how advocating for their cause has become the fight of her life If I hadn't learned to negotiate the turning points in my life It's something my parents explicitly taught me tearful and revolting against the whole world So I've built myself up with the idea that: Okay it's up to me to make something interesting out of it I've come to realize that what the tutelary women who have surrounded me have in common is that they were able to transcend their condition.. she had an abortion while she was still a minor took a series of diplomas and became a high school teacher determined not to depend on a husband or a boss whose parents and two little sisters were exterminated at Auschwitz and whose husband died very young of tuberculosis paid by piecework while raising her two children alone You have 83.76% of this article left to read