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Search results for "plant based"

  • Chef's LifeHeike LucasOctober 1, 2020
    Plant-based seafood. The plant-based shrimp on trial.

    The small, salmon-red 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 oil come...

  • 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.

  • Chef's LifeElly Earls & Daniel KlausJanuary 28, 2019
    Plant-based burger challenge

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

  • ManagementChristiane VargaJuly 28, 2019
    Plants take center stage

    Plant-based foods have stepped out of the shadow of the age-old meat-vs-fish question, and are finally enjoying the limelight in menus, cookbooks, and household fridges. New products and creative recipes are taking plant-based food to the next level.

  • ManagementJacquetta Picton - FCSIJanuary 12, 2021
    10 key foodservice trends in 2021

    The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.

  • 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.

  • InnovatorsHeike LucasOctober 26, 2020
    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 LifeRomilly Leech - FCSISeptember 17, 2020
    The meat of the matter

    Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...

  • InnovatorsLiz Cooley - FCSIAugust 7, 2020
    From social media to a socially distanced new food experience

    How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.

  • InnovatorsIsabell KniefFebruary 24, 2020
    Selim Varol: A gastro career-changer with a weakness for urban art

    Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim Varol imports American big-city atmosphere to the country, combining it with the best ingredients from around the region. His recipe...

  • ManagementBarbara E. Euler & Daniel KlausNovember 20, 2019
    At Hilton, vegetables are the new meat

    Travel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based food is key. They are well aware of this at Hilton Singapore, where Executive Chef Kazi Hassan, a renowned gastronomy...

  • 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...

  • ManagementLucas Palm - Rolling PinSeptember 17, 2019
    Hot Commodities

    Mysterious grass roots in the deepest Amazon. A cannabis-based menu in L.A. Brazilian wood sorrel up in the Alps. What the world’s most exotic and forbidden herbs are capable of - and how they’re coming to Europe.

  • ManagementKatarina JurczokMay 6, 2019
    Future 50 Foods: The ingredients in our nutritional future

    It’s a challenge unlike any we’ve ever faced: Our use of natural resources and our intense focus on just a few foods are putting our health and our planet at risk. The Future 50 Foods report compiled by Knorr and the...

  • 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...

  • Chef's LifeAlexandra Gorsche - Falstaff ProfiMay 11, 2021
    FOOD SCHOOL

    The light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...

  • InnovatorsTina Nielsen - FCSIApril 22, 2021
    Seven foodservice start-ups to watch

    Innovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.

  • Kitchen 4.xMichael Jones - FCSIMarch 23, 2021
    The future is now: how robots will change kitchens

    Headquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens

  • Chef's LifeIlona MarxDecember 14, 2020
    Mother Nature’s Son

    It is truly the Garden of Eden for health food enthusiasts – over seven acres of sun-kissed land in the middle of the Camargue, with 200 different kinds of fruit and vegetables growing in Mother Nature's most beautiful setting.

  • Chef's LifeMaria-Jacoba Geremus - FalstaffOctober 19, 2020
    Flourishing Prospects

    Whether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on our plates and in our glasses.

  • 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...

  • ManagementLiz Cooley - FCSISeptember 21, 2020
    Cutting plastic out of the kitchen

    Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...

  • InnovatorsMaria-Jacoba Geremus - FalstaffJuly 30, 2020
    Better Beds

    A good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.

  • Kitchen 4.xBarbara E. EulerApril 16, 2020
    All the flavor that’s fit to print

    Printing already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was the printing press. The 2020 printing revolution involves a very different product: plant-based meat. Culinary sensation or cheap gimmick? We...

  • ManagementSarah Helmanseder - Rolling PinMarch 4, 2020
    Mayday fish in distress

    Overfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture, whose pioneers have begun showing the world the way forward.

  • Chef's LifeThomas Lawrence - FCSIFebruary 6, 2020
    CBD: Game-changing hit or passing fad?

    CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain concerned.

  • Kitchen 4.xThomas Lawrence - FCSIDecember 18, 2019
    20 global foodservice trends for 2020

    It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.

  • ManagementGerores Desrues - Rolling PinAugust 21, 2019
    Not trash but treasure

    Root to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite are using them to usher in a new era.

  • 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...

  • ManagementBirgit KiddJuly 8, 2019
    Word power! – The perfect tone for menus

    Choices, choices! Customers may agonize over what to order, but for chefs, it’s the menu itself that feels like a decision-making minefield: not just what goes on the menu, but HOW it goes on the menu. KTCHNrebel’s been hearing a lot...

  • InnovatorsBernhard Leitner - Rolling PinJune 13, 2019
    Firedancer

    Burning ideas. Swedish chef Niklas Ekstedt is singlehandedly creating a countertrend to modern cuisine, wowing diners with near-forgotten techniques and food that’s... hot like fire.

  • ManagementKatarina JurczokJune 6, 2019
    Urban gardening and vertical farming: cities in bloom, green-thumbed chefs

    Some people think of gardening as a hobby for little old ladies, and the words “garden party” conjure up mental images of stuffy rich folk playing croquet. But now plant enthusiasts have shaken off their old-fashioned image— thanks to urban gardening...

  • ManagementElly EarlsMay 13, 2019
    Keeping the plates spinning

    Caterers must deliver a healthier, more diverse food offer than ever to a backdrop of rising costs and a shrinking labour pool. KTCHNrebel finds out why reducing waste, controlling costs and focusing on staff retention are key to success.

  • InnovatorsGeorges Desrues - Rolling PinMay 9, 2019
    Shani and the City

    And for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.

  • Chef's LifeLucas Palm - Rolling PinApril 23, 2019
    HYPER, HYPER!

    Plant superstars and meat with storytelling: How food trends develop and what they say about us.

  • 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...

  • 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?

  • Chef's LifeSascha Barby & Daniel KlausJanuary 28, 2019
    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,...

  • ManagementJulia AltmeyerNovember 29, 2018
    New Survey: Gen Y trends that are driving tomorrow’s dining economy

    Results from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.

  • ManagementElly EarlsNovember 10, 2018
    Four foodservice trends for 2019

    Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.

  • Kitchen 4.xNadine Otto, Mirco KurreckOctober 7, 2018
    Artificial food and dairy substitutes – Comfort food from the science lab

    New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...

  • ManagementKTCHNrebelSeptember 26, 2018
    Food waste: enough is enough!

    Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up in the trash rather than in our stomachs. It’s an astonishing and thought-provoking statistic — think of the valuable environmental...

  • ManagementElly EarlSeptember 21, 2018
    Feed the feed – Instagram for restaurants

    Instagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...