{"id":5313,"date":"2013-03-29T13:26:29","date_gmt":"2013-03-29T12:26:29","guid":{"rendered":"https:\/\/www.horecatrends.com\/gastronomixs-and-koppert-cress\/"},"modified":"2013-03-29T13:26:29","modified_gmt":"2013-03-29T12:26:29","slug":"gastronomixs-and-koppert-cress","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/","title":{"rendered":"Gastronomixs and Koppert Cress"},"content":{"rendered":"

Koppert Cress and Gastronomixc have been working together and designed a component schedule. Gastronomixs is a worldwide culinary database and an idea generator for chefs and food professionals. The schedule shows that you can do more with the Aclla Cress (fresh citrus flavor) than just food garnish. Be inspired by the many possibilities that this schedule, like a mild curry of Aclla Cress and almonds or an aromatic broth with citrus and Aclla Cress.<\/p>\n","protected":false},"excerpt":{"rendered":"

Koppert Cress and Gastronomixc have been working together and designed a component schedule. Gastronomixs is a worldwide culinary database and an idea generator for chefs read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,104,109,110,116,118,124,80,81,85,120,1],"tags":[],"class_list":["post-5313","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-catering-sector-2","category-trends-2","category-eating","category-co-creation","category-tech","category-p-en","category-sector-2","category-drinks-sector","category-fast-food-sector","category-product-2","category-uncategorized"],"acf":[],"yoast_head":"\nGastronomixs and Koppert Cress | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomixs and Koppert Cress | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Koppert Cress and Gastronomixc have been working together and designed a component schedule. Gastronomixs is a worldwide culinary database and an idea generator for chefs read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-29T12:26:29+00:00\" \/>\n<meta name=\"author\" content=\"Peter Arends\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Arends\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/\",\"name\":\"Gastronomixs and Koppert Cress | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2013-03-29T12:26:29+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gastronomixs and Koppert Cress\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen & Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\",\"name\":\"Peter Arends\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"caption\":\"Peter Arends\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gastronomixs and Koppert Cress | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/gastronomixs-and-koppert-cress\/","og_locale":"en_US","og_type":"article","og_title":"Gastronomixs and Koppert Cress | horecatrends.com","og_description":"Koppert Cress and Gastronomixc have been working together and designed a component schedule. 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