Wild Type salmon | Lab-grown fish

1-7-2019

  • Wild Type tasting menu - Sliced salmon on a chipWild Type tasting menu - Sliced salmon on a chip
  • Chefs of the Wild Type salmon tasting - credits Hattie WatsonChefs of the Wild Type salmon tasting - credits Hattie Watson
  • Spicy Salmon sushi rolls & menu - Credit Hattie WatsonSpicy Salmon sushi rolls & menu - Credit Hattie Watson
  • Wild Type tasting menu - photo by Rachelle Hacmac, Rile CommunicationsWild Type tasting menu - photo by Rachelle Hacmac, Rile Communications
  • Bisque - credit Rachelle Hacmac - Rile Co.Bisque - credit Rachelle Hacmac - Rile Co.
  • Tartare - credit Rachelle Hacmac - Rile Co.Tartare - credit Rachelle Hacmac - Rile Co.
  • Wild Type tasting menu - photo by Rachelle Hacmac, Rile CommunicationsWild Type tasting menu - photo by Rachelle Hacmac, Rile Communications
  • Ceviche - credit Rachelle Hacmac, Rile Co.Ceviche - credit Rachelle Hacmac, Rile Co.

Start-up Wild Type hosted a private taste event last month in Portland (Oregon) at which chefs made the world’s first sushi, created with cellular agriculture technology. They served the first pound of lab-grown fish thus, guests were treated to a variety of cell-based salmon dishes.

San Francisco start-up Wild Type began its research and development for the lab-grown fish in 2018 and this tasting event marks the first large-scale test of their innovative new salmon product. The mission of Wild Type is to make the most delicious and sustainable fish and meat on the planet, that means creating a product that not only tastes great, but one that we can all feel good about eating. They believe this is the most impactful way to address the pressing challenges of our generation; climate change, food security, and health. Salmon was a natural place to begin given the challenges the fish is facing in the wild.

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Trends we spotted | Week 26

28-6-2019

  • Trends we spotted

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about Life Kitchen, The first cooking school for cancer patients in the UK and the Seoul-based Hanwha Galleria shopping mall uses media art installed on its exterior to inform pedestrians of fine-dust levels.

 August 3, you can celebrate Pulitzer Pride in Amsterdam! They create a pontoon, with a cocktail bar and delicious Dutch food! Hotel Pulitzer also won Netherlands’ Leading Hotel 2019 at the World Travel Awards.

 Do you know which restaurants and chefs are on ‘The Best of The Best’ list of ‘The World’s 50 Best Restaurants’? And Starbucks opened its third delivery-focused ‘Star Kitchen’ in Beijing.

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CEDER’S | A premium drink with all the flavors of gin, without the alcohol

24-6-2019

  • CEDER´S CrispCEDER´S Crisp
  • CEDER´S bottle serveCEDER´S bottle serve
  • CEDER´S Craig and MariaCEDER´S Craig and Maria
  • CEDER´SCEDER´S

Launched this week on the Dutch market: CEDER’S, an alcohol-free alternative to gin. The premium brand with Swedish and South African roots contains all flavors of gin but without alcohol. This makes CEDER’S one of the first to offer Dutch consumers an alcohol-free alternative to gin that does not compromise on taste. From the end of June, the first of the three flavors, CEDER’S Crisp, will be launched at 450 Gall & Gall locations in the Netherlands.

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Trends we spotted | Week 25

21-6-2019

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about a magical screening of a Harry Potter movie with a live orchestra will travel the globe!

The last week of June the Negroni Week is returning to London and it’s a special edition, Delicious Cocktails Charity! And ‘Buses4Homeless’ is an innovative solution for homelessness in London.

In Singapore ‘The World’s 50 Best Restaurants 2019’ will be revealed next Tuesday (June 25) and they already published the list of best restaurants number 51-120. Also spotted in Singapore: The designated smoking cabin which transforms 99.95% of cigarette smoke into clean air.

Click on the title if you like to read the full article. Enjoy reading!

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#ScreenFreeSaturday by BOS ice tea | Less screens, more fun!

20-6-2019

  • #ScreenFreeSaturday by BOS Ice Tea
  • #ScreenFreeSaturday by Bos IceTea#ScreenFreeSaturday by BOS Ice Tea

Our eyes move from the small devices in our hands, to computer screens on our desks and television screens on the wall. Of course, it is entertaining watching all the fun stuff on these devices. But what do we do with all the real things on this earth that we haven’t discovered yet? BOS, an ice tea brand that was originated in Cape Town, therefore organises #ScreenFreeSaturday. Unplug and enjoy!

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Pop-up vegan ice cream shop | JuiceBrothers x Van Leeuwen

18-6-2019

  • JuiceBrothers kioskJuiceBrothers kiosk
  • Van Leeuwen Ice Cream at the JuiceBrothers kiosk - credit SidneyBensimon_hiresVan Leeuwen Ice Cream at the JuiceBrothers kiosk - credit SidneyBensimon_hires

Van Leeuwen Ice Cream recently opened a pop-up vegan ice cream shop in the JuiceBrothers kiosk on the Admiraal de Ruyterweg in Amsterdam. The JuiceBrothers kiosk will be entirely devoted to vegan ice cream this summer. In addition to the Van Leeuwen ice cream, customers can still buy the JuiceBrothers’ juices.

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Trends we spotted | Week 24

14-6-2019

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about Sky High Dining at the Greenwich cable car and Novotel opens its 500th hotel worldwide in Seoul.

In Belgium a ‘Chocolate University’ opens in the city of Brugge and the world’s first guitar shaped hotel by the Hard Rock Group of Hotels will be built in Los Angeles.  

Another ‘trend’ we spotted in London: the world’s first infinity pool with a 360-degree view, we’re still wondering how to access this pool! And at the London Zoo this summer: Zoo Nights!

Click on the title if you like to read the full article. Enjoy reading!

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Kaffeeform, coffee cups made from coffee grounds | How sustainable do you want it to be?! !

13-6-2019

  • Kaffee Form reusable cupsKaffee Form reusable cups
  • Kaffee Form to go cupsKaffee Form to go cups
  • Logo Kaffee FormLogo Kaffee Form
  • Kaffee FormKaffee Form

The idea of ​​making coffee cups from coffee grounds came at the product design study that the founder of Kaffeeform, Julian Lechner, followed in Italy. After drinking countless cups of espresso, he wondered if the remaining coffee grounds could not be used for something new. After much experimentation and with the help and support of experts, companies, family and friends, the original idea was incorporated into an actual product. The five-year development period had many ups and downs, but since 2015, Kaffeform has been making cups from coffee grounds!

We completely missed this sustainable product while it is being made in our neighbouring country, Germany. And also used and sold at various places all over Europe!

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Trends we spotted | Week 23

7-6-2019

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to articles about Chocolate Clouds, Little Big Hotelier-programme (no not at Netflix series) but at the Holiday Inn Resorts in Southeast Asia.

 California has its first edition of the Michelin Guide! For those foodies who will visit California this summer, a must check.

 In Thailand we spotted a burnout retreat and in London one can enjoy a BBQ on a boat now! We spotted this before at a couple of places but this looks very professional!

 Every first Thursday of the month, you can enjoy a ‘Close the loop’,  ‘conscious craft’ cocktail! Based on one ingredient from the kitchen at the Bluespoon Restaurant & Bar in Amsterdam that would otherwise have ended up in the trash as ‘waste’.

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PERENNIAL® | The 50+ consumer is getting more and more important

3-6-2019

  • PerennialPerennial
  • PerennialPerennial

We keep spotting more and more products, initiatives and simple, small gestures that benefit the 50+ consumer. Product wise we recently spotted PERENNIAL®. As they put it, the world over 50 is aging like no generation before, but the entrepreneurs behind PERENNIAL® think people could be aging better, and that is why they’ve launched their first product, to support those who want to thrive and not slow down like prior generations.

PERENNIAL® is just one of the products we recently spotted for the accelerating 50+ market in the US, we recently also spotted ‘Town Square’, an interactive experience for senior with dementia or Alzheimer’s. We think it’s trendy and time to start preparing the hospitality industry for the elderly guests. We don’t need to create new products but check if our daily offerings are attractive for this booming market. As they’re the ones that are enjoying more free time and most of them have the finance to have some fun! Unfortunately PERENNIAL® isn’t available on the Dutch market yet but we can expect these kinds of drinks or foods focusing on older groups of consumers, on the market within a couple of years.

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