Articles

Magazine
New magazine: Food at work

New magazine: Food at work

Exploring the way we will eat, drink and behave at the office of the future

26 July 2021 - 1min.
Magazine
New magazine: Gastrophysics

New magazine: Gastrophysics

The science behind our perception of food

14 June 2021 - 1min.
Magazine
New magazine: Upcycling food

New magazine: Upcycling food

Add value to food waste, safeguard the planet

12 May 2021 - 1min.
Magazine
New magazine: Discovering authentic cuisine

New magazine: Discovering authentic cuisine

The value and impact of authenticity

31 March 2021 - 1min.
Magazine
New magazine: Reimagining independent restaurants

New magazine: Reimagining independent restaurants

The challenges and changes after the pandemic

4 March 2021 - 1min.
Magazine
New magazine: Rethinking the food chain

New magazine: Rethinking the food chain

Thinking about low tech and high tech solutions

5 February 2021 - 1min.
Magazine
New magazine: Pivoting to Purpose

New magazine: Pivoting to Purpose

Exploring the meaning of purpose-driven companies

23 December 2020 - 1min.
New magazine: Relocalization

New magazine: Relocalization

Exploring different aspects of local food systems

11 December 2020 - 1min.
Magazine
New magazine: Food trends and Communities

New magazine: Food trends and Communities

The impact of COVID-19 on food trends in various communities

1 December 2020 - 1min.
Magazine
New magazine: Rethinking hospitality

New magazine: Rethinking hospitality

Explore solutions to cultivate human connection during COVID-19

20 October 2020 - 1min.
Magazine
New magazine: Emerging players in the food space

New magazine: Emerging players in the food space

Opportunity in times of crisis

10 September 2020 - 1min.
Magazine
New magazine: Balance between safety and sustainability

New magazine: Balance between safety and sustainability

What happens when the safe choice isn’t the sustainable choice?

18 August 2020 - 1min.
Magazine
New magazine: The perspective of chefs during COVID-19

New magazine: The perspective of chefs during COVID-19

What will the coronavirus mean for restaurants and gastronomy?

16 July 2020 - 1min.
Magazine
New Magazine: Stories in times of COVID-19

New Magazine: Stories in times of COVID-19

Industry and thought leaders about the effects of the crisis

2 June 2020 - 1min.
Magazine
New Magazine: Ultra-hygiene

New Magazine: Ultra-hygiene

Special edition according COVID-19

7 May 2020 - 1min.
Magazine
New Magazine: Food as medicine

New Magazine: Food as medicine

Guest editor Dr. Robert Graham

6 March 2020 - 1min.
Concepts
More than a menu

More than a menu

Best menu practices

27 January 2020 - 2min.
Magazine
New magazine: Menu Presentation

New magazine: Menu Presentation

Inspiring menu presentations and engineering guidelines

24 January 2020 - 1min.
Concepts
The tastiest food series

The tastiest food series

International Popcorn Day!

19 January 2020 - 2min.
Trendwatch
Ten building blocks for the menu of the future

Ten building blocks for the menu of the future

Plant forward, personalized, and value driven

16 January 2020 - 3min.