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Search results for "beyond meat"

  • Kitchen 4.xJacquetta Picton - FCSINovember 7, 2022
    The cultured meat market goes on safari

    A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.

  • Kitchen 4.xSonja Planeta – Fallstaff ProfiJune 22, 2021
    Meat substitute: not a disclaimer

    The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.

  • ManagementElly EarlsFebruary 7, 2019
    Mandating meat-free menus: has WeWork gone a step too far?

    Coworking giant WeWork has taken meat off the menu for its employees. Should other companies be following suit?

  • ManagementSarah Helmanseder-Rolling PinOctober 8, 2019
    Better than BEEF?

    Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless meat is really made of, and how the battle of the fake meats is signaling a food industry revolution to...

  • Chef's LifeHannes Kropik - RollingPinAugust 17, 2022
    How the future tastes – proteins do not always have to be animal

    The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.

  • Chef's LifeSascha Barby & Daniel KlausMay 28, 2022
    Taste-testing alternative protein burgers

    More and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...

  • Chef's LifeElly Earls & Daniel KlausMay 28, 2022
    Plant-based burger – a still growing market

    Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.

  • InnovatorsHeike LucasApril 28, 2022
    Happy Ocean Foods: The Ocean Rescuers

    Everyone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's oceans has long been an issue. At least that is what Julian Hallet thinks. He is a co-founder of Happy...

  • Chef's LifeJacquetta Picton - FCSIDecember 13, 2021
    Bring on the substitute

    With the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we could make a start by looking at the food we eat – with plant-based diets becoming increasing popular. But is...

  • Chef's LifeKTCHNrebel Editor TeamDecember 1, 2021
    Thank you for 3 years of loyalty!

    In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers have visited us.  We want to say:

  • Chef's LifeLucas Palm - RollingPinOctober 29, 2021
    Is the future of (fine) dining vegan?

    From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could become restaurants' new normal - and what giant power bills have to do with it.

  • ManagementBarbara E. EulerAugust 26, 2021
    The future is now – Food Report 2022

    Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a chance to change direction, therefore ensuring we stay on course for the future.

  • Trend KitchenJacquetta Picton - FCSIMay 26, 2021
    A taste for change

    “What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?

  • ManagementTina Nielsen - FCSIDecember 21, 2020
    Sowing the seeds of success

    Plant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown meats, the market represents an opportunity big brands can no longer keep off the menu.

  • Kitchen 4.xBarbara E. EulerOctober 5, 2020
    A tasteful step into the future

    These are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile to ask what gastronomy will look like in the next few decades, what we should get ready for and how...

  • Chef's LifeSusanne SchilcherNovember 24, 2022
    Food and football: What to expect from foodservice at the Qatar World Cup 2022

    As three billion international viewers tune into the Football World Cup this month, Qatar has the opportunity to showcase its culture to the world, and food and foodservice will be one of the champions.

  • Chef's LifeAstrid Filzek-SchwabNovember 2, 2022
    From nose to tail: That is why an increasing number of chefs are embracing breeding

    Whether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...

  • Chef's LifeHeike LucasMay 3, 2022
    Plant-based seafood. The plant-based shrimp on trial.

    The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...

  • ManagementJohannes Stühlinger - RollingPinApril 1, 2022
    ZERO WASTE: Don’t mess up!

    The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.

  • ManagementKatie Morris - FCSIJanuary 5, 2022
    Top ten foodservice trends for 2022

    Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality

  • Chef's LifeJessica BraunDecember 30, 2021
    Green gastronomy – with a green conscience

    Organic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.

  • Chef's LifeKatie Morris - FCSIDecember 28, 2021
    The future of virtual restaurants

    Katie Morris explores how this sector will evolve in 2022 and beyond

  • InnovatorsJessica BraunDecember 13, 2021
    Back to the roots

    At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.

  • InnovatorsTina Nielsen - FCSISeptember 9, 2021
    Davide Caranchini: championing sustainability

    Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event

  • Chef's LifeLucas Palm - Rolling PinApril 29, 2021
    Tour de Beef

    Farmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...

  • InnovatorsLucas Palm - RollingPinFebruary 17, 2021
    Samba di São Paulo

    With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.

  • ManagementMichael Jones - FCSIDecember 3, 2020
    Certainty in change: predicting the next decade

    ‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a global crisis strikes?

  • ManagementBarbara E. EulerOctober 13, 2020
    Saving the world spoon by spoon

    Eating well and saving the climate – an impossible task? Not at all! Those who embark on a well-informed journey into the future of gastronomy will still be at the forefront tomorrow and beyond. The digital conference HolyTisch was full of...

  • Chef's LifeChristoph KristandlJanuary 13, 2020
    Eat Art – How art and design change the way we look at our food

    When artists and designers focus on food, the mind also gets nourishment. With their creations they go beyond the limits of what is possible, and reveal to us what the future might hold.

  • InnovatorsIlona MarxNovember 18, 2019
    The science of good taste

    Where do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a place where he could develop new formulas in peace; Dan Mills was dreaming of opening a maker space where all...

  • InnovatorsGeorges Desrues - Rolling PinSeptember 30, 2019
    The boss in Portugal

    Top chef and global player: Two-Michelin-star-holder José Avillez has revolutionized Portuguese cuisine, and his unparalleled restaurant empire now encompasses an unbelievable 18 locations.

  • ManagementMaya WilsonSeptember 26, 2019
    Generation ABC – Play food from the future

    So everyone knows you shouldn't play with your food, right? Wrong! You can actually learn a lot by doing exactly this. The WIN WIN Sustainability Award Gothenburg has therefore designed a range of toys created for the 3D printer, which replicates...

  • ManagementNadine OttoAugust 5, 2019
    Meals on Wheels – The new generation of food trucks

    Sunday at the flea market. Throngs of early risers are wandering around the lot, munching on greasy chicken courtesy of the local food truck. Served with fries, because of course it is. Sound familiar? But times, they are a’changin’: these new...

  • ManagementElly EarlsMay 23, 2019
    The business case for plant-based burgers

    Vegan burgers that look, taste and sizzle like the real thing, are proving a boom to restaurant operators. As costs come down and consumers continue to reduce their meat intake, the business case is only going to get more attractive.

  • ManagementElly EarlsApril 25, 2019
    Anyone for crickets?

    Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to roll in, all signs point to them staying the course.

  • ManagementBarbara Becker & Benjamin BrouërApril 15, 2019
    WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDE

    It almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable, the nutritious, and the vegan. Getting rid of plastic straws is practically common courtesy anymore, and many places use it...

  • ManagementNadine OttoFebruary 26, 2019
    Internorga’s food trends study: Putting restaurant concepts under the microscope

    Street food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)

  • InnovatorsLucas Palm - Rolling PinFebruary 21, 2019
    Flavors of destiny

    Star chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down borders to rewrite the book on Mediterranean cuisine. Destiny obviously had a hand in Mauro Colagreco’s career. His story almost...

  • Chef's LifeKTCHNrebel Editorial TeamFebruary 11, 2019
    25 Best Chefs of Instagram 2019

    Welcome to the Web’s culinary mecca! Instagram lets everyone from hobby cooks to Michelin-starred chefs give their followers a behind-the-scenes look at their kitchens. By dishing up bite-sized portions of “food porn”, brilliant gastronomic minds can expand their influence far beyond...

  • InnovatorsBernhard Leitner - Rolling PinJanuary 14, 2019
    Killer from Manila

    From dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by storm with his Japanese fusion food.

  • Chef's LifeIlona MarxDecember 21, 2018
    “Chef life has gotten a lot easier”

    Architecture and shopping culture aren’t the only cutting-edge things about Dubai—it’s setting new food and beverage standards as well. Leading the charge is Steven Smalley, the UK native who joined the Hilton Dubai Jumeirah & Hilton The Walk hotel as its...