Neo Fruit | A collection of artificially designed fruits made with 4D printers

25-10-2019

  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman
  • Neo Fruit - Designed by Meydan Levy - credits Bogdan Sokol & Shay Maman

Fruit can provoke emotions and desires, have a perfect natural packaging, use colours to indicate which minerals and vitamins they contain, what their flavour is, and how ripe or rotten they are. A whole world of visual, sensual, nutritional and practical experience bundled together in each fruit. The creator of Neo Fruit finds this full sensual eating experience is missing in food supplements produced nowadays. He created ‘Neo Fruits’, artificial fruit, produced with 4D printers technology, using cellulose, an organic material. Neo Fruits intends to offer a food of the future that considers shape and content as critical factor for the eating experience.

Designed by Meydan Levy, an industrial designer from Israel. And we spotted it through the event for Biodesign, the future of materials, manufacturing, architecture & fashion: #BiodesignHereNow by Open Cell. Would we be eating fruit this way in the future? Or take our food supplements? It most certainly looks more appealing than a powder or capsules!

lees verder

Stroodles, the pasta straws | Say ‘Pasta la Vista’ to Plastic and Paper Straws

21-10-2019

  • logo Stroodles, the pasta straws
  • Stroodles, the pasta straws
  • Stroodles, the pasta straws
  • Stroodles, the pasta straws
  • Stroodles, the pasta straws

A pasta straw company, Stroodles, has launched pasta straws to provide an environmentally friendly solution to the singe-use plastic crisis and rise of greenwashing from the paper straw industry. In comparison to soggy paper and plastic straws, Stroodles are an improvement as they provide greater durability, are flavourless, vegan, 100% biodegradable and are edible raw or cooked after use. A core principle for Stroodles is their ‘drink-easy’ ethos, meaning drinkers don’t has to change behaviour or compromise on drinking experience to do good for the environment. The straws are 23-25 cm long, 0.75cm thick and the pasta straw walls will last over an hour in any one drink and remain flavourless! And they’re biodegradable in hours not generations!

Another alternative for plastic straws which we can add to our list! And we think at least every Italian restaurant should use these stroodles!  

lees verder

Trends we spotted | Week 41

11-10-2019

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 Coca-Cola Energy that will be available in January 2020 in the US, one of our colleagues tried it!

The American “New Wave Foods” has found a vegan alternative to shrimp! And so cute! The McHive by McDonald’s Sweden!

And the Michelin Guide UK and Ireland 2020 is published! La Dame de Pic London, from chef Anne-Sophie Pic has been awarded a second Michelin star, she now holds 8 Michelin stars across 5 restaurants.

The company ‘Bace’ created the ROTOFARM, curious what it is? Read the article!

lees verder

CityHub Copenhagen will open in the summer of 2020

3-10-2019

  • CityHub Copenhagen

Hot on the heels of Amsterdam and Rotterdam, CityHub’s third location will be in one of the healthiest and happiest cities in Europe, Copenhagen. CityHub Copenhagen will open its doors in summer 2020 and will mark CityHub’s first step towards international expansion.

Launched four years ago in Amsterdam, CityHub was created to fulfil the gap between hotels and hostels. Founders Pieter van Tilburg and Sem Schuurkes, two assiduous travelers themselves, recognized that the hotel industry was lacking satisfactory solutions for millennials who are looking for an accessible and authentic experience at the heart of a city.

lees verder

NUGGS | Vegan ‘chicken’ nuggets, development as a tech startup

30-9-2019

  • NUGGS
  • NUGGS
  • Oprichter Ben Pasternak van NUGGS

NUGGS, the world’s first vegan ‘chicken’ nugget startup, launched by the 19-year-old founder Ben Pasternak announced a $7M funding round led by McCain Foods in July 2019. Money he will use to create ‘the most advanced nugget on the planet’. Founded by 19-year-old tech wunderkind and entrepreneur Ben Pasternak. NUGGS is ready to disrupt the animal-based meat industry with its new nugget technology.

A great approach to food development: the founder Ben Pasternak does release new ‘updates‘ of his NUGGS. The formula is constantly improved, based on user feedback. Ben explains: “NUGGS is the intersection of food and the internet”. Check out their Instagram account where they recently announced their 1.4 release and the release notes. 

lees verder

Trends we spotted | Week 39

27-9-2019

  • Trends we spotted this week

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 others links to articles about inspiration around ice cream by Spanish parlour Rocambolesc and McDonalds Canada is testing the P.L.T. Burger they created with Beyond Meat.

Pulpac is a patented innovation that can replace single-use plastic at a lower price on a global scale and in a press release TripAdvisor says it blocked more than a million fake reviews in 2018.

Food lifestyle brand Bon Appétit opens a virtual restaurant in Chicago, Bon Appétit Delivered and would you like to try a burrata stuffed with pizza sauce? They serve it with pizza crust at restaurant The Bedford.

Helsinki just became the world’s first ‘City as a Service’ to attract more tech talent for the companies in this city and more about ‘The Fyre Burger’ created by ‘Lock & Key Social Drinkery Kitchen’ in Los Angeles!

lees verder

Trends we spotted | Week 38

20-9-2019

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 a link to an article about ‘The Swingers Open 2019’, a crazy golfing tournament at Swingers City in London, sponsored by Tanqueray No. Ten.

Also two articles with sustainable initiatives by McDonald’s in Germany and the UK and Burger King in the UK.  SeaBubbles is another sustainable initiative in Paris, these electric and futuristic taxis are hovering the Seine.

From London this week two examples of a collaboration around one ingredient, a truffle menu at restaurant Orrery and the ‘Champagne Friends’ initiatives by bubbledogs.

Ever heard about a PizzaRitto? You can eat them at Russo’s House of Pizza in Pearl River, New York State. What it is? Check out the video! lees verder

A Circular Juice Bar | ‘Feel the Peel’

17-9-2019

  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti
  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti
  • Feel the Peel by CRA Carlo Ratti Associati for Eni - credits Nicola Giorgetti

‘Feel the Peel’ is a project by CRA-Carlo Ratti Associati for Eni, they developed an experimental orange squeezer which makes bioplastic out of orange peels and uses it to 3D print cups to drink the juice.

The “Feel the Peel” prototype strives to bring environmental circularity to everyday life. International design and innovation office CRA-Carlo Ratti Associati, in partnership with global energy company Eni, has developed an experimental Circular Juice Bar that uses oranges to make bioplastic, turns it into filament, and 3D prints disposable cups to drink the freshly-squeezed juice. Called “Feel the Peel”, the prototype is starting a tour of public places around Italy in the next few months as it strives to demonstrate a new approach to environmental circularity in daily life.

lees verder

Geofencing | How location-aware dining apps are changing the hospitality industry

16-9-2019

  • radar

QSR (quick service restaurant) brands have only begun to scratch the surface of geofencing. Beyond providing better delivery analytics and clever marketing campaigns, location context can help restaurants understand customer loyalty, impact customer engagement, and help them save on operational and delivery costs.

A rather long but interesting article especially for fast food and fast casual brands about the possibilities presented by geofencing. A guest blog by the company Radar! They give examples on how some QSR brands have started experimenting with geofencing to improve the customer carryout experience. They indicated that API’s (application program interface) are the next big thing in the SaaS (Software as a Service) wave and have been recognized as a Rising Star on TechCrunch

lees verder

Trends we spotted | Week 37

13-9-2019

  • Trends we spotted this week

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, amongst others a link to an article about a special collaboration between the restaurant of the Andaz Amsterdam and Heinz ketchup, a menu called ‘In case Ed Sheeran’.  And have you got any idea what the ingredients are for a dish called ‘Musubi Madness’?

We also read an article about a dumpling made with lab-grown kangaroo meat and another ‘veggie’ collaboration; Beyond Meat and Subway introduced the Beyond Meatball Marinara Sub this September.

The Gateway Foundation says it will open its first space hotel in 2025, check out their artist impression of the ‘Space Wheel’ hotel. And the new Raaago app, developed by German design group Random Access Studios, aims to make travel more interesting by making it random.

And Starbucks is rolling out the Chinese ‘Starbucks Now’-concept. The first pick-up-only shop will open in New York City this fall.

lees verder

Bezoek horecatrends op