In Australia, one in five women feel guilty when eating bread, and almost 40% would enjoy eating bread more often if healthy alternatives were more accessible. In August 2014, Bakers Delight introduced its ‘Healthy Loafstyle’ – a range of ‘health-orientated’ bread.

Fast casual dining is taking an increasingly large slice of the restaurant industry pie, with the US fast casual sector reporting collective annual sales of $30 billion in 2014 – up 3% from 2013. Now, South Africa’s Kauai – the little Cape Town juice bar gone big – is joining in.

Can our eating habits represent our identity? We sat down with Eating right in America author Charlotte Biltekoff to discuss how what we eat aligns with our aspirations and ethical codes, and our shifting perceptions of health.

French cuisine is enjoying an unprecedented global expansion. As middle classes expand across emerging economies, people from Qatar to Kuala Lumpur are driving a decade-long growth in demand for French baked goods, from pain aux raisins to the humble baguette.