Trends we spotted | Week 34


  • Trends in het kort

At Horecatrends 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: robot arms preparing your food and Finnish scientists make food from electricity.

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Teapairing at FG Restaurant

The power of tea will be demonstrated on the 9th of September during an exclusive lunch at FG Restaurant in Rotterdam. During this lunch, several dishes of François Geurds will be matched with various teas of Jing. Felicity Gourlay (Head of Tea Consultancy for Europe) and Tea Specialist Tamara Russell will be present at this lunch for text and explanation. We wrote about Restaurant HanTing in The Hague before, they introduced a tea menu last year.

Robot arms preparing your food

After a long, drawn out day in the office, it’s not always easy to motivate yourself to cook a proper meal when you get home. Therefore, Moley Robotics developed a handy robotic assistant in the kitchen, ready to whip you up a gourmet meal whenever you want to. The machine consists of two remarkably dexterous robotic arms installed atop a cooking area, complete with hobs, a sink and an oven. The robot will be on the market from next year on.

Pancake including a Dutch ‘frikandel’ hugely popular

A remarkable combination of two popular dishes in The Netherlands: a pancake topped with frikandel. Brinks Panckes from Zeddam introduces the dish three years ago and now it’s one on the most popular dishes on the menu. It suits our ‘list of special pancake ideas’ perfectly.

Finnish scientists make food from electricity

A team of researchers from Finland might have solved world hunger. The scientists just produced a single-cell protein from electricity and carbon dioxide, and it can be further developed for use as food or animal feed. Renewable energy sources such as solar can be used to produce the protein. The final product is a nutritious mix of more than 50 percent protein and 25 percent carbohydrates with the rest consisting of fats and nucleic acids.


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