{"id":3408,"date":"2013-11-26T14:31:11","date_gmt":"2013-11-26T13:31:11","guid":{"rendered":"https:\/\/www.horecatrends.com\/top-foodlab-reintroduces-forgotten-veggies\/"},"modified":"2014-07-07T09:27:21","modified_gmt":"2014-07-07T07:27:21","slug":"top-foodlab-reintroduces-forgotten-veggies","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/top-foodlab-reintroduces-forgotten-veggies\/","title":{"rendered":"TOP Foodlab reintroduces forgotten veggies"},"content":{"rendered":"

TOP Foodlab reintroduces forgotten vegetables through a new product range. With interesting names like ‘witches turnip’, ‘spine pumpkin’ and ‘kidney cabbage’ these vegetables get a second life. The witches turnip is bitter when it’s raw, but sweet if it’s done. The spine pumpkin has a sweet nutmeg-alike taste and the kidney cabbage has a spicy, mustard-alike taste. These old crops are not edible raw but pickled for conservation and consumption. <\/p>\n

Update: The article is a hoax by TOP Foodlab. With these ‘forgotten’ vegetables TOP Foodlab wants to raise awareness for the real<\/em> forgotten vegetables; 40% of the vegetables that are wasted in the entire food chain from  producer to consumer.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

TOP Foodlab reintroduces forgotten vegetables through a new product range. 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