Cook it raw
24-11-2011
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A dozen of international chefs searched for an answer to the question if ecology and gastronomy go well together. The chefs organized a challenge to compose a meal of local products, while using as little energy as possible. The result was an unprecedented, uncooked meal with the original taste of the products. ‘Cook it Raw’ takes the chefs from destination to destination, to cook with local products at each location. Nespresso, a partner with the same values, is closely involved with the project.
Innovative teacup
24-11-2011
The new Magisso Teacup, designed by Laura Bougdanos en Vesa Jääskö, has won a Red Dot award and makes tea drinking nice and simple. Thanks to the triangle bottom, it becomes easy to adjust the strength of the tea, without creating a mess. Watch the movie here for a drink instruction.
The Pizza Hero
24-11-2011
Domino’s Pizza created an app for the iPad, the Pizza Hero, to create your own pizza and to order it afterwards. User can knead the dough, spread the pizza sauce and add all preferred ingredients. The application is divided into 11 stages in which the game element is added of making it a race against the clock, prior to the order-phase of the pizza. By means of this application the ‘handmade’ aspect of Domino’s Pizza is stimulated.
Take-away menus with QR codes
24-11-2011
QR codes have been generally used to provide consumer with more information about a product or company. Now Paperlinks used these square barcodes in mobile take-away menu’s. Guests can order and pay for their food by scanning the code with their smartphone. ‘The Order Takeout’ platform has been launched this month in a few restaurants in Los Angeles.
Make your own cheese
23-11-2011
Several ‘grow your own’ initiatives are seen lately. ‘Make Cheese’ developed several packages to make your own cheese. These kits contains all ingredients, equipment and recipes. The package provides an estimated 8 cheeses. At the moment there is a mozzarella and a Canadian cheese kit, other cheeses will follow soon.
Insects cocktails
22-11-2011
In de US and Great Brittain bartenders are producing strange cocktails. As well giant ants, giant hairy spiders and grasshoppers are used as ingredients. Some insects are just for decoration, while others are roasted for a better flavor of the cocktail. The ‘Artesian Bar’ in London serves for example the ‘Langham Tea Punch’ in which you can find a baked tarantula and a scorpion. Nevertheless these insects are very nutritious and contain about 10 to 20 grams of protein.
Subscription-based bread
21-11-2011
Los Panderos is a Brazilian website that offers a subscription-based bread delivery. For around 33 dollars a month, the company will deliver 3 breads per week. The bread is made without preservatives, semi-cooked and can be stored for up to two weeks.
Taste sensation with bread
18-11-2011
Restaurant De Librije strives for more innovation with flavors besides optic innovation of the dishes. Hence the restaurant has started this week with a special bread-innovation by placing a pot on the table in which special dough of fermented grains will rise. After finalizing the bread in the kitchen it’s brought back together with a dip of fermented apple and goat butter. According to Jonnie Boer of De Librije guests can expect more authentic flavors, which will be dealt with in an innovative manner.
Seesaw table
18-11-2011
The idea for this project of Marleen Jansen sparked after writing her thesis about the manipulation of product users. The table seesaw influences table manners and makes it impossible to get of the table during dinner. See the seesaw table here.
Paper wine bottle
17-11-2011
The UK will soon see the launch of the world’s first paper wine bottle. Greenbottle, the company behind the product, is already negotiating with a leading supermarket chain and insists it will be on the market in the beginning of 2012. The UK is about to run out of space for landfill within seven years, hence this biodegradable packaging will become a huge issue for both consumers and manufacturers. The paper bottle weighs only 55g compared with 500g for a glass bottle, meaning that transport costs will be hugely reduced. In addition, its carbon footprint is only 10% of that of a glass bottle.
