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Selin is a Research Analyst at Euromonitor international, covering a range of industries and based in the company's London office.
Selin's research focus includes snacks and travel industries, where she advises clients through her in-depth knowledge and insight. Her many skills include data construction and analytical interpretation, forecasting, and content creation. Prior to her career at Euromonitor, Selin worked in marketing at Nestlé and Danone as an Assistant Brand Manager.
Saladplate is the official content and engagement hub for the Hospitality, Food and Beverage portfolio, part of Informa Markets.
Amidst an ever-growing array of flavour experiments driven by R&D, aimed at capturing the attention of increasingly distracted and busy consumers, certain classic flavours consistently stand out. In the world of packaged food, where new flavours are continuously being introduced, three enduring favourites—chocolate, vanilla, and strawberry—still lead the way.
Naturally functional benefits in food have long been linked to herbal ingredients and traditional cuisine in Asia, often rooted in fermented foods. As studies have shown that fermented foods are the most common natural source of probiotic strains of lactic acid bacteria (LAB), this has helped to raise the reputation of these foods and consumer familiarity with probiotics and their benefits has grown across Asia.