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Thank you for 3 years of loyalty!
Thank you so much for your loyalty and confidence!
It was a pleasure to provide you with interviews with great chefs, insights and information. Here’s to the next years! Check out our three most read articles during this period:
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Tour de Beef
Wagyu, Black Angus, Kobe – A journey around the globe in search of the best steak 🥩 in the world. What conditions must prevail & where to find the best beef?
Image: Beyond Meat
A taste for change
Vegan nutrition is very popular🌱. We appeal to all chefs to respond to this trend & offer customers a delicious choice of dishes.
Image: Fotolia -Kovalenko
Study: The future of hotels – what a world!
How will hotels🏨 look alike in the future? Will we even have them in 20, 30, 40 years? Maybe by then we’ll only be traveling virtually? Have a look at this study for precise answers.
Vegan, sustainable, regional: The products from “The Green Mountain” are currently inspiring chefs and their guests
The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that...
Astrid Filzek-SchwabMay 15, 2023
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....
Heike LucasMay 10, 2023
The world’s top six most spectacular restaurants
Dining innovations are taking gastronomy further than ever before – from the heights of Peru’s mountain scapes to underwater in Bali,...
Juliet Martin - FCSIApril 25, 2023
Tropical fruit with a bright green pulp: this is what kiwano tastes like
When you first look at the kiwano from the outside with its blunt, horn-like thorns, you can hardly guess the scrumptiousness...
Alexandra Embacher - FalstaffApril 18, 2023
Karen’s Diner – bad service is in demand!
Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not...
Alexandra GorscheApril 18, 2023
Farm to Table: the DIYers
Farm to Table is not a new concept. International projects, however, are driving the trend to the max – including hydroponic...
Nicola Afchar-Negad | FalstaffMarch 8, 2023
Flower Burger – how this vegan burger chain made its international breakthrough
Vegan burgers have long been a featured product and an important component of many snack concepts – and not just vegan...
Barbara E. EulerFebruary 15, 2023
Eatrenalin at Europa-Park: Experience food in a way you never did before
Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.
Juliet Martin - FCSIJanuary 27, 2023
A plant-powered start to 2023: The rise of Veganuary
Having inspired more than a million participants over nearly 10 years, Veganuary offers consumers and operators alike the opportunity to try...
Juliet Martin - FCSIJanuary 24, 2023