- Jan 3rd
- Taste Team CPH
At the Bite 18 exhibition many interesting people came to give speeches about some major hand-on topics. We'll give you a loop about what they had to say. The main issues at hand:
In most of the western world a meat-centric diet has been the ideal for over 100 of years. But now we stand against some major issues due to that diet and adjustment.
The issues with meat-centric diet is that the demand for meat will double by 2050. And we stand against health, sanitary and environmental issues.
Global warming and food waste is some of the most important issues we stand against in the near future. So it is essential that people start eating more plant based diets but also working towards preventing food waste. Animals pollute a lot of Co2 which is one of the reasons for more plant based products.
So how do we feed 10 billion healthy people 2050?
But a more plant based diet will come with a lot of positive things:
We do see a lot of changes for the newer generation where 1% of baby boomers are vegetarian, 4% of GEN X’ers are vegetarian and a whole 12% of millennials are vegetarian.
“In the United States, we’re experiencing a consumer shift toward plant-based proteins. In fact, as many as 50% of consumers now are seeking more plant-based foods in their diets and 40% are open to reducing their traditional meat consumption.” - Nestlé USA chairman and CEO Paul Grimwood
But you don’t have to get rid of all your meat. Technology will make sure of that. “Meat the Future”, “Future Meat Technologies” & “SuperMeat” are som of the major clean meat companies. They invest in lab-grown meat, which they among many others believe will be the only available option by 20-50 years.
China also signed a 300 million deal to buy lab-grown meat from Israel. For many environmental and animal rights groups, lab meat is seen as a positive move away from slaughter of billions of animals.
Afineur also had a lecture at the exhibition. Afineur is a company already working with fermentation technology. Their using products such as chocolate and coffee. Microbes is the tool to naturally enhance the nutritional value, flavour of food and texture through fermentation.
“We believe teaming-up with microbes can be one of the most impactful way to naturally produce better food products economically and sustainably by unlocking the full value of plant-based foods.”
We interviewed Birthe Linddal who held a speech about foodfuture, she's a futurist, and had some interesting things to say about food waste.
From the interview with Birthe Linddal from FoodFuture / fremtidsforskeren.dk
“As I see one of the biggest dilemmas in the future of food industry is the individual relation to the collective, because the last 30 years in the society also in food industry which has exert to contact for the individual rather than the collective for the products. But meanwhile what has happened is that especially the youth has a huge longing for community and what can bring people together is to dine.
Now there is a lot of initiatives and arrangement for community dining and social dining, the restaurants utilize social dining to prevent food waste and this is a tendency.
So what I think is a challenge for the food industry marketing but also a big possibility that food is a social thing/subject. That means that you can make a delicious smoothie which will cost at normal price 30 danish crown but you can sell it cheaper at a children’s birthday party or at an event, marketing actions and PR, where you can positions yourself or invite people to socialising and be together.” - Birthe Linddal
The Grand challenges for the future will be:
> We need to provide better plant based food options (Better for you: more nutritious, healthier and tastier) to reduce dependance on animal protein
> We need to reduce food waste (1/3 of the food does not make it to our plates)
> We need to produce more with less available resources (without changes to our producing or processing system, we would need twice as much arable land by 2050)
So theres a lot of opportunities for us in the future. Its gonna be exciting to see what the future will bring us foodwise. You don’t have to become a vegetarian or vegan to help the environment. But it is important that people adjust to these changes in the ways we eat to prevent food waste, reduce the pollution being caused by farming animals and at last the slaughter of billions of animals.
What will be your role: “Benchmarker or benchwarmer”?
This company really caught our attention with their delicious fish! Hätälä is a family owned company that sustainably produces fair northern fish close to the Arctic Circle in Finland.
“The story of our company began in 1938 when my grandfather, Juho Isohätälä, started selling fish on the market square in the port city of Oulu, Finland. Hätälä is still a true family business and we are proud to uphold traditional family business values. We aim to serve our customers at least as well as when the fish was sold one at a time and face to face at the market.”
With 80 years of experience Hätälä combines traditional handcraft with modern technology to create premium fish products.
“Our Finnish fish we buy from professional Finnish fishermen. They are our valued partners and we have worked with a number of them for three generations. We make a great deal out of supporting local fishermen, for instance by offering long-term contracts and assisting with transportation.”
Besides helping out local fishermen. Hätälä’s fish is carefully controlled. They have been awarded the highest rating from BRC which is a international certification that informs the customer about high quality and the safety of the seafood. Hätälä is part of a selected group of only 140 European food companies that have achieved a special AA rating. The company is also certified by the sustainable seafood MSC’s global standard for sustainability and certified by ASC for farming responsibility.
Hätälä’s fish comes from the world’s purest arctic waters. The salmon we use is always super fresh! It takes just 8-12 hours for the salmon to get from Norway to Finland.
Hätälä’s premium fish products are wrapped in beautiful high-quality packages.
“Our wide product range includes whole fish, fillets, and fish delicacies from farmed Norwegian salmon, wild Finnish fish, and farmed Scandinavian rainbow trout.”
Find more information about these products at www.hatalafish.com
Nordic Gin House is distilling four kinds of gin and they all have traits and unique flavors from the four scandinavian countries. Each product has It’s own characteristics from their region as you can see it on the content of each gin.
Oslo Gin from Norway contains of juniper, birch leaves, coriander, elderflower and angelica root.
Arctic Blue Gin from Finland contains aromas of blueberries, premium tonic.
København Klassisk Gin from Denmark contains one of the highest level of juniper berries, spruce, citrus and licorice roots in a unique combination.
Berslagens Organic Gin from Sweden contains the lingonberries, juniper, coriander seeds and lemon peel with herbal citrus aroma.
The concept is to create a unique distillery with different background and authenticity but all with the same ambition to make a quality gin, each product has it’s distinction and sense of national taste.
You can get your hands on these amazing products at www.nordicginhouse.dk/nordic-gin-house.html#distributors
JollyFox produces interesting cocktail-lollipops and they want a new sight of the popular candy for adults and foodies, they are 100 percent vegan.
The handcrafted vegan lollipops have great taste, so we were curious to know how they made these delicious candys and which ingredients they use.
How do they make these tasty lollipops?
“The cocktail flavors are from well-known and beloved cocktails which gives a great taste, they are alcohol free because of the cooking process which steam off the alcohol”
And how do they cook it?
“The sweet part of the lollipop is heated up to 162 Celsius while the tasty part is added at 120 Celsius with different kinds of ingredients to be put in the lollipop”
Which product do you have?
“We have 2 types of product, the cocktail lollipops and dippers which is for coffee or tea if you want a great taste before you drink it!”
These tasty products can be bought at www.jolly-fox.com/shop-slikkepinde/ and see the exciting collections of lollipops and dippers.
At Bite 18 we met Philip Lindgaard from the company Coco Fuzion 100 that sells organic coconut water and we were quite excited about what he had to say.
"We only use the youngest most tender coconuts. Fuzion 100 is made from tender young coconuts, hand picked from Coconut Island on the Mekong Delta in Vietnam.
Our coconuts are picked and bottled or canned on the same day. The processing plant is only 50km away from the plantation, so our coconuts only travel down the road"
So the products are not only sustainable but also the production.
Why coconut water?
"Our coconut water is organic, not from concentrate, has no preservatives, no additives and is gluten free. Coco fuzion 100 contains only natural sugars it’s not free in calorie but is very low. The can/bottle also contains 5 different essential electrolytes which the body loses when its exercised, that’s why coco fuzion 100 ca help you balance out these electrolytes. Fuzion 100 also contains different natural vitamins especially vitamin B. So overall the health benefits from the product is Lubrication of joints and muscles, Protects the linings of eyes, nose and lungs. Mental Focus, Increase in metabolism, Proper muscle contraction, physical performance, faster hydration, nervous system function."
How many products are available?
"We have developed three different types of coconut water. We have a 1 litre carton with still coconut water and you can get it in 3 different flavors natural, raspberry and mango. Then we have the performance drink with real fruit flavoring and at last our most sold and populair drink the 250ml can with sparkling coconut water which you can get with 4 different flavours lime, mango, raspberry and natural."
Where can i buy the drinks?
"Right now you can buy them in Meny, some special shops and 7-eleven. We're just getting started though"
We're here at this years Bite 18 exhibition in Copenhagen and we met up with the mastermind behind Copenhagen Sparkling Tea Company is Jacob Kochemba – an award-winning sommelier who can also call himself ‘the World’s best waiter’ – an impressive title he won in 2009. Jacob has spent all his life in the restaurant business. Jacobs many years of experience and his renowned taste and palette is absolutely the company’s invaluable point of difference as well as its seal of top quality.
Tea is a healthy beverage rich on vitamins and antioxidants but it doesn’t have to be a dull choice favoured by nutrition freaks – tea can be fun, too, and our Sparkling Tea will introduce a completely new product and a whole new collection of premium beverages.
With 4 different kinds of Teas and 11 different flavours in just one Tea he has had high demand and many interests throughout the day.
"Our teas are all made from a cuvee of teas which is made exactly the same
way you make a cuvee of grapes when producing sparkling wine.
We only use high quality organic teas, from the delicate white teas
to the more intense and full-bodied black teas. We mix different
kinds of teas in each bottle to create our three
unique flavours as have we tested hundreds of different teas
and variations to ensure the highest quality and the most outstanding taste"
Check out his full story and kind of tea's http://sparklingtea.co/the-product/
It’s that time of the year again where we meet up with family and loved ones to celebrate and dine together. Over the next week, it’s time to decorate our homes and tables with lit candles, snuggle up with warm beverages, and dig into the many sweet treats and delicious foods that characterize the celebrations across the globe.
Before we all leave to visit our home towns around Europe or set out to discover new tastes and traditions, however, the team wanted to send a special greeting to our extended family of former guests, new acquaintances and future friends here in TastePlease land.
So, from all of us to all of you:
Very Merry Christmas!
Social dining can turn your meal into an adventure. It can also be something as simple as a new way to network. As a team, we’ve all met some great people at previous events and the social aspect continues to be one of our main reasons for hosting dinners and get-togethers.
You may have heard of our team dinner nights for a bigger crowd, but we actually started out organising small and more intimate events in our own homes. Of course, it was a bit intimidating at first, inviting someone new in, but we always ended up having a great evening. Unlike the bigger events, small scale dinners let’s you talk to all the guests and get to know them, so our social dinners quite often marked the beginning of new friendships.
Take our team member Egle as an example. This summer, she decided to share her homeland’s cuisine with other Copenhageners. Although almost all the guests shared her Lithuanian roots, she didn’t know them beforehand, so her excitement was mixed with a bit of nerves when she opened the door. However, she told the rest of the team that it didn’t take long before she was as relaxed as at any other dinner party – simply because everyone was there for the same reason, they all wanted to make it a great evening.
At the end of the day, social dining can be anything from small intimate dinners to large scale events, it’s all about finding the kind that suits you the best. Sharing the flavours of your home country, your favorite comfort food or going all out with creative new dishes. Regardless of how you do it, our advice is clear – do it! It is more rewarding than you can imagine.
So what are you waiting for? Register as a host today and start creating your own events – and remember that you’re never alone, the team is here to share our experiences and support you any way we can!
Last week, we organized a tapas night in the office, and we couldn’t have been happier with the turnout! A total of 30 friendly guests joined us as we turned the usual working space into a cozy dinner setting – and all of a sudden, a regular Wednesday night got a lot more fun.
Of course it helped to have our very own star chef in the kitchen, as Frank made sure nobody left with an empty stomach. What really made the event special, however, was all the great conversations and the interesting people we got to meet, so a big thanks to all of you for coming!
Hopefully, we will soon have the chance to welcome even more guests to our events – this was definitely not our last time hosting as a team. In the meantime, we are happy to take on the role of guests as well.
So if you have an idea for a cozy dinner, a social lunch or an innovative menu, don’t hesitate to invite us and the rest of the TastePlease community!