EVERY® Egg unveils liquid egg made without a hen at Eleven Madison Park
14-12-2023
Last week ingredient innovator EVERY did debut its flagship EVERY® Egg – the world’s first liquid egg made without the hen – at an exclusive dinner at world-renowned restaurant Eleven Madison Park in New York City. Made by yeast fermentation, EVERY Egg will be unveiled following nine years of product development by EVERY, which has raised over $233 million from notable investors including actress Anne Hathaway, AB InBev and Grupo Bimbo.
Winning Foods | Belgian startup starts trial of their ‘Lego for food’
11-12-2023
Winning Foods from Belgian entrepreneurial duo Jef Cavens and Frederik Van Dessel is launching their promising mealprep startup ‘Lego for food’ for their first customers. Winning Foods supplies frozen building blocks to assemble meals – ‘like Lego’. Currently, the first 30 test families are ordering Winning Foods packages and switching to this innovative and healthy lifestyle. Winning Foods is providing 16 building blocks, with 60 possible recipes and will expand their ‘Lego for food’ campaign on a larger scale in 2024.
Trends we spotted | Week 49
11-12-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about amongst others:
- An emission-free and energy-efficient coffee roasting line will be built in Belgium – a collaboration between Sucafina, Beyers Koffie and the Belgian cleantech company CEE.
- A recent study by the University of Wageningen researched the Dutch supermarket sector and reports a significant decrease in food waste.
- SVH (The Dutch foundation for professionalism in the catering industry) has announced the Top 3 Best Hospitality Training Companies and Best Trainers for 2023/2024.
- Fletcher Hotels, the largest hotel chain in the Netherlands, expands with the acquisition of Hotel Restaurant Oud London in Zeist.
- Mercure Hotels celebrates its 50th anniversary with the launch of ‘Discover Local: The Bucket List Edition’, a selection of 50 unique culinary experiences worldwide.
- Relais & Châteaux, a leading association of world-class chefs, has committed to protecting the critically endangered European eel by immediately removing it from their menus. #EELNOTANKYOU
- From Instagram: Christmas tree croissants as a festive delight; espresso Romano and gilded holiday splendor at Le Bristol Paris.
Enjoy reading!
After Dinner Sip | Extend the holidays and skip your dip
8-12-2023
On December 28 and 29, there probably isn’t a whole lot on your calendar. The days between Christmas and the turn of the year are generally days to recover from Christmas and prepare for a festive end to the year. To make these days even more fun you can go to ‘After Dinner Sip’ in Utrecht this year.
A party to make the dip between Christmas and New Year’s Eve more fun and one of the last parties before the start of the healthy or vegan January regime!
Trends we spotted | Week 47
28-11-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to article about among others:
- A beautiful cake; a great idea for shared dining dessert for your Christmas dinner.
- The Christmas tree of the Pulitzer hotel in Amsterdam has been decorated by ROKSANDA.
- We wonder when the first branch of BelChicken, a fast-growing Belgian chain, will open in the Netherlands.
- For the seventh edition of Hertog Jan Grand Prestige Vatgerijpt, the four variants pay tribute to the shared craftsmanship behind distinctive Latin American distillates.
- In the US, autonomous robotic kiosks powered by Blendid technology selling smoothies with Thor’s Skyr will soon open.
- Sodexo, a global leader in quality-of-life services, is expanding its partnership with Bear Robotics to facilitate patient care.
- Mandarin Oriental hotels are taking their wellness to the next level while promoting mindfulness, silence and a digital detox. On 13 December, they will celebrate their ‘Silent Night’.
Enjoy reading!
Trends we spotted | Week 46
20-11-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’. With this week links to articles about among others:
- McDonald’s X Crocs – a collaboration resulting in very special crocs.
- ‘Ravioles du Dauphine’, the recently opened Café Chelsea, which belongs to Hotel Chelsea in NYC, decided to put this classic dish on its menu.
- The Disney Treasure is Disney’s sixth themed cruise ship, with touches of well-known classics like ‘The Lion King’ and ‘Star Wars’ on board.
- It’s the season of perfume commercials! Absolut and Kahlúa launched an espresso martini perfume in collaboration with Imaginary Authors, and Nestle Toll House decided to launch ‘freshly baked biscuits’-skincare products with skincare brand Beekman 1802.
- The first location of restaurant Kernel is opening in New York next year. They will use robots to serve meat-free dishes.
- Fletcher Hotels in the Netherlands adjusted its policy on action vouchers in consultation with the Dutch Consumers’ Association.
- A new flavour combination from Heinz – Pickle Ketchup. Available in early 2024.
- The Connaught hotel in Mayfair has unveiled its legendary Christmas tree, decorated this year by the British artist and sculptor Rachel Whiteread.
Enjoy reading!
Trends we spotted | Week 45
14-11-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.
- ‘Cheers without tears’ – Sisters Kaat and Marie of The Mocktail Club make it easier to choose an alcohol-free alternative this New Year’s Eve.
- Too Good To Go also provides Magic Packages. Read on to see what’s in them!
- Dutch chef Ties van Oosten is cooking ‘Futuristic’ at Eatrenalin at the Europa-Park Resort.
- DoubleTree by Hilton Amsterdam Central Station provides shelter for economically homeless people in cooperation with ROOM FOR CHANGE.
- The Coca-Cola Christmas truck will tour the United Kingdom again. Seems like a lot of fun, we would love that in the Netherlands too, right?
- Frostys Christmas Pop-Up is a spectacular bar with a cozy and enchanting Christmas ambiance. With 4 locations in America. Looks top notch with DJs, sexy Santa Clauses and elves.
- FLOWERBX, a luxury floral brand, is the new creative floral specialist in the lobby of the Corinthia hotel in London.
- Dinner overlooking NYC’s premier ice rink: the ‘après skate chalets’ at Rockefeller Plaza by Balsam Hill.
- We previously wrote about the cobots Flippy and Chippy and now we came across another revolutionary cobot. This one is called Hyphen and is currently being tested at Chipotle.
Enjoy reading!
Don Papa Rum Tay Tay | Collaboration Frank Haasnoot x Don Papa Rum
7-11-2023
Top pâtissier Frank Haasnoot truly knows how to combine flavours and creativity with an eye for detail and innovation. His roots are in Rotterdam, but he mainly finds inspiration while working abroad. Through his cooperation with Philippine company Don Papa Rum, Frank discovered, among other things, that the typically ‘Dutch’ treat taaitaai, which is extremely popular during the Sinterklaas period, is not so Dutch at all. This inspired Frank to develop a premium taaitaai, with caramel based on Philippine brown rum and a crackling layer of milk chocolate. Instead of the traditional taaitaai pop, it now became Don Papa Rum Tay Tay.
Trends we spotted | Week 44
6-11-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column named ‘Trends we spotted this week’.
With this week links to articles about:
- Chefs’ Table Top, in distinctive tableware, glasses and cutlery.
- The recipe for joy this Holiday Season by KFC.
- The Shaken Cacio e Pepe served in a cocktail shaker, is on the menu at the new cocktail lounge The Ruby in New York.
- November 14 is National Pickle Day and as mentioned before, the USA has ‘National Days’ for everything you can imagine. We spotted The Original Pickle Shot which consist of pickle brine, dille and vodka.
- Get a free medium Fries every Friday with any $1 minimum purchase, only in the McDonald’s app* in the USA for the remainder of 2023. Free Fries Friday sound like a great plan for all McDonald’s worldwide, don’t you think?
- Recently the Balloon Museum opened in New York City at 299 South Street and they have a lot of locations in the planning!
- We came across ‘It’s Good’- a platform for positive restaurant reviews only! Good idea?
Trends we spotted | Week 43
30-10-2023
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.
With this week’s links to articles including the presentation of the We’re Smart awards, there are 16 Dutch restaurants on this list of the best vegetable restaurants in the world. ‘De Nieuwe Winkel’ in Nijmegen is number 1 again.
Pink and yellow oyster mushrooms are included in the range of products of the exotic mushroom grower Oakfield as well as bundle-, white beech-, wig- and coral mushrooms.
The Casual Pint Craft Beerstro launched Tap4Good. A national fundraising initiative to support local communities. The local manager decides the charity!
In London, ‘The OWO Residences by Raffles’ recently opened and Starbucks opened its China Coffee Innovation Park (CIP), achieving its vertical integration ‘from bean to cup’ in one market – a first for the company globally.
Bakkit.nl creates ‘the Rotterdam Roll’ – a rolled croissant in various flavours. They also sell other pastries. Speaking of croissants, Dominique Ansel, the inventor of the cronut, presented a vegan cronut for the first time in September.
Pizza Hut in Germany recently introduced ‘Pizza-Sandwich’ Melts and a special McDonald’s restaurant in Terminal 1 of Sydney Airport!
A capital injection for Zence Object in Macau: for a project to convert used tea leaves and other local bio-waste streams into packaging and other industrial items.
And an interesting design article on Eater about the neon walls, palm-shaped chairs and giant pepper mills of Shuggie’s Trash Pie, they call it maxed-out restaurant design for 2023.
EVERY Egg omelet - credits EVERY Company
EVERY Egg scrambled egg - credits EVERY Company
EVERY Egg - credits EVERY Company
EVERY Egg by the EVERY Company
