Smoothie manufacturer Innocent extends its range with vegetable lunches. Each ‘veg pot’ contains base component (risotto, rice, couscous) supplemented with a vegetable dish. In the UK they promote the jars in the offices free of charge.
In the hotels of the Boscolo Group, guests receive a cookbook in the room. The book is not only that but also the roomservice menu, the guests may take the book home with them.
Local farmers in Ecuador invented edible roses. The roses are of the same type as the non-edible roses, but by an alternative treatment suitable as food for humans.
Healthy chocolate bars of CocoaVia (Mars) will be available The Netherlands soon. The bars contain many healthingredients and would create a healthy circulation.
The “Boil Buoy” lets you know when your water is boiling. By means of a little bell the “boil buoy” indicates when the water is boiling.
The ‘ Bodysof showerassistant’ automatically injects showergel into the water. This device increases the comfort while showering.
TAT, a Swedish company specialized in user experience, made a nice movie about the future of handheld devices.
Outstanding in the Field organizes dinners for large groups in the countryside. On the most idyllic locations the company provides gourmet dinners.
On Friday September 10th 2010 the Teaching Hotel Chateau Bethlehem was officially opened. This ancient castle has been decorated by contemporary Dutch designers. The hotel serves as a learning environment for students of the Hotelschool Maastricht.
Grolsch wants to promote responsible drinking. Therefore, they introduced a Dutch version of www.talkingalcohol.com. This site provides information about alcohol and its use.
These marshmallows from “Stay Puft” are loaded with caffeine, a weird but special combination.
The sorbets of Wine Cellar Sorbets is made from wine. Flavors include Ruby Port, Champagne, Pinot Noir and Chardonnay.
At the expo ‘La Carte d’apres Nature’ designer Anne Holtorp presented his vision of a floating island of styrofoam with a spa. The building is covered with plants and flowers for the production of oxygen and to eliminate CO2 substances from the air.
From October 1st to December 15th, you can enjoy a gourmet dinner in the Blob in Eindhoven, designed by Massimiliano Fuksas. On Thursday, Friday, Saturday and Sunday, guests can enjoy a 4 -, 5 – or 6-course dinner of food designer Annelies Hermsen (daughter of starchef Toine Hermsen). BLB restaurant is on the second floor of the Blob, BLB Lounge and BLB Cocktail on the third floor.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
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