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...
October 8, 2019
Top Article
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ManagementHow sustainable is your menu?
Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?
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ManagementSix tips how to beat skilled staff shortage in your kitchen
It’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...
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Chef's LifePlant-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...
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InnovatorsHappy 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...