Autumn – Vibes in the gastronomyNow that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to...
October 14, 2021
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...
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Top articles
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Food ManagementSous vide: how innovation is enhancing a chef favorite
Called “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in a modern’s chef's arsenal. Now, new technology is elevating the methods precision and consistency to new levels.
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Food ManagementFood courts: The new gastronomy paradise
Food courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have a glorious future – and why overload is the ultimate appetizer.
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Food TrendsWhy good company restaurants are more important than ever before
The role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we still need them? The answer is now clear: They are more important than ever. Why even the seemingly best among...
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Food TechThe big smoke: how innovation is changing smoked cooking
Our love for smoke-cooked food remains unsated for many millennia. However, smoking food well conventionally can take years of experience. But now, new technology is ensuring that precision and consistency are part of a smokin’ hot combination for chefs.