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 \u2018Trends we spotted this week\u2019.<\/p>\n
This week, amongst others, a link to an article about Crossroads Kitchen that serves luxury plant-based seafood towers for vegetarians! But also a link to an article about the new fish markets in Tokyo, Toyosu Market and Panera Bread started a campaign around food transparency: \u2018Food Interrupted\u2019. McDonald\u2019s started with testing \u2018cold brew coffee\u2019 in all their San Diego based restaurants. Further we show links to Christmas flavoured chips, Starbucks opens their first U.S. signing store and in London a restaurant called \u2018Potus\u2019 will open next week!<\/p>\n
Click on the title if you would to read the full article. Enjoy reading!<\/p>\n
McDonald\u2019s is testing cold brew coffee in 74 locations in the San Diego market. The chain announced Monday that it is exploring the beverage, which has been one of the hottest trends in the coffee sector for the past few years. McDonald\u2019s said the San Diego stores are offering two versions of the cold brew: a classic black or marble. The latter is served mixed with creamy syrup and swirls of light cream.<\/p>\n
Panera Bread has launched \u2018Food Interrupted\u2019, a marketing campaign aimed at food transparency that includes new nutritional menu labeling and a video series exploring food issues. The video series follow what Panera Bread calls \u2018everyday heroes\u2019 dedicated to changing America\u2019s food system. Check out the first episode in which chef Marcus Samuelsson and John Hammond of Weiser Family Farms discuss the importance of ancient grains, \u201cGrains Interrupted\u201d<\/a>.<\/p>\n Restaurant POTUS will open on Albert Embankment on the 31st<\/sup> \u00a0of October. POTUS will open at the Crowne Plaza hotel adjacent to the new U.S. embassy, which recently relocated south of the river to Nine Elms. Chef Pablo Pe\u00f1alosa Najera will be responsible for the kitchen, he worked at El Celler de Can Roca in Spain, and is Mexican by birth.<\/p>\n A new study shows chitosan, a polymer derived from the shells of crustaceans, can reduce heat-resistant E. coli by 90 percent and virtually eliminate Salmonella. An interesting read at the website of the New Food Economy about a new study published in The International Food Journal of Microbiology that shows that chitosan, a substance derived from the exoskeletons of shellfish, dramatically reduced the levels Salmonella and E. coli detected in raw ground beef.<\/p>\n Yes, you\u2019ve read it correctly Christmas flavoured chips! Last week we wrote about the special Holidays edition of Coca-Cola with cinnamon taste and now we spotted Christmas flavoured chips which are for sale at the British grocery chain Iceland. The creator of the chips must have be inspired by the question: \u201cwhat does a Christmas Tree taste like?\u201d Their \u2018Luxury Christmas Tree Flavour Salted Hand-Cooked Crisps\u2019 derives their tree taste from real pine needle oil!<\/p>\n New labelling on food packaging will enable consumers in Denmark to see the effect of their shopping on the environment. Food products will be marked with stickers showing their environmental impact, according to a proposal expected to be included in a new climate package to be presented by the government this week. \u201cWe want to give consumers the means to assess in supermarkets the environmental impact of products,\u201d Minister for the Environment Lars Christian Lilleholt said.<\/p>\n Tokyo\u2019s iconic Tsukiji market is leaving the location it\u2019s occupied for more than 80 years. One of the most #Instagrammable fish markets in the world closed on the 6th<\/sup> of October and October 11 the new market location, near the shopping area of Ginza opened. According to this article it\u2019s a big difference between the old and new fish market, the nostalgia is gone! But they\u2019re still selling 480 types of seafood.<\/p>\n Luxury seafood towers are always a culinary spectacle but not something for vegetarians! At Crossroads Kitchen in West Hollywood they created a plant-based seafood tower. The tower is the brainchild of owner Tal Ronnen and executive chef Scot Jones, these two culinary geniuses have tinkered with plants and fungi to get them to taste just like seafood. At the tower you\u2019ll find signature dishes like hearts of pal \u2018Crab Cakes\u2019 and \u2018Artichoke Oysters. Check out the video at Foodbeast. We wonder if they still use concepts such as Ahimi, Unami & Sakimi!<\/a><\/p>\n Via the Trendwatching<\/a> newsletter: a trend to serve pureed foods to people who need it in moulds to make it resemble the original food. Pure Food Co is a startup based in New Zealand, which started with a family member of the founder who fell ill and was only able to eat pureed foods. Read more at their website!<\/p>\n Starbucks opened their first U.S. Signing Store in Washington, D.C. As they indicate: \u201ca beautiful reflection of the diverse communities we serve.\u201d Check out the video in the title link!<\/p>\n Frites Atelier will open its doors at the Groentenmarkt 20 in Ghent. This will be the second town in Belgium where you can find chef Sergio Herman\u2019s Frites Atelier. This new restaurant has more seats and a more extensive menu than the current Ateliers. Frites Atelier hopes to add another new restaurant, in Brussels, to the growing list. If you want to eat a culinary portion of fries, you can taste it at Frites Atelier at several locations in the Netherlands and in Belgium!<\/p>\n A list of 11 gluten-free restaurant in New York City at the website of Fine Dining Lovers, including gluten-free tasting menu\u2019s and authentic Neapolitan gluten free pizza! Some examples: Friedman\u2019s restaurants, Rosemary\u2019s, NIX New York, Cosme and gluten-free pizza by Mother Dough Pizza.<\/p>\n","protected":false},"excerpt":{"rendered":"In London a restaurant called \u2018POTUS\u2019 will open adjacent to the U.S. embassy <\/strong><\/a><\/h3>\n
How crab and shrimp shells could solve the meat industry\u2019s Salmonella problem<\/strong><\/a><\/h3>\n
Christmas flavoured chips<\/strong><\/a><\/h3>\n
Denmark to label food according to effect on climate<\/strong><\/a><\/h3>\n
Toyosu Market | The new fish market that is replacing the beloved Tsukiji Fish Market in Tokyo<\/strong><\/a><\/h3>\n
Seafood tower made by plant-based <\/strong><\/a><\/h3>\n
The Pure Food CO | A revolution in the world of people who need soft foods<\/strong><\/a><\/h3>\n
First signing Starbucks in the U.S.<\/strong><\/a><\/h3>\n
Culinary fries in Ghent | Frites Atelier by Sergio Herman<\/strong><\/a><\/h3>\n
Gluten-free restaurants in New York <\/strong><\/a><\/h3>\n