At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/p>\n
With this week’s links to articles including the presentation of the We’re Smart awards<\/strong><\/span>, there are 16 Dutch restaurants on this list of the best vegetable restaurants in the world. \u2018De Nieuwe Winkel\u2019 in Nijmegen is number 1 again. <\/em><\/p>\n Pink and yellow oyster mushrooms<\/em><\/strong><\/span> are included in the range of products of the exotic mushroom grower Oakfield as well as bundle-, white beech-, wig- and coral mushrooms. <\/em><\/p>\n The Casual Pint Craft Beerstro<\/span><\/strong> launched Tap4Good. A national fundraising initiative to support local communities. The local manager decides the charity! <\/em><\/p>\n In London, ‘The OWO Residences by Raffles’<\/strong><\/span> recently opened and Starbucks opened its China Coffee Innovation Park (CIP)<\/span>,<\/strong> achieving its vertical integration ‘from bean to cup’ in one market – a first for the company globally.<\/em><\/p>\n Bakkit.nl creates ‘the Rotterdam Roll’<\/strong><\/span> – a rolled croissant in various flavours. They also sell other pastries. Speaking of croissants, Dominique Ansel, the inventor of the cronut, presented a vegan cronut<\/strong><\/span>\u00a0for the first time in September. <\/em><\/p>\n Pizza Hut in Germany recently introduced ‘Pizza-Sandwich’ Melts<\/strong><\/span> and a special McDonald’s restaurant<\/strong><\/span> in Terminal 1 of Sydney Airport! <\/em><\/p>\n A capital injection for Zence Object<\/strong> <\/span>in Macau: for a project to convert used tea leaves and other local bio-waste streams into packaging and other industrial items. <\/em><\/p>\n And an interesting design article on Eater about the neon walls, palm-shaped chairs and giant pepper mills of Shuggie’s Trash Pie<\/strong><\/span>, they call it maxed-out restaurant design for 2023.<\/em><\/p>\n <\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/strong><\/p>\n Dominique Ansel<\/a> introduced his first vegan Cronut. Ansel announced the one-weekend-only special on September 20, in an Instagram post. The Huckleberry Hound-colored rice pudding inside the pastry, color of the year 2024, was the inspiration of Ansel that led him to dream a dream of \u201cmaking the first-ever vegan version of the Cronut\u00ae\u201d. \u201cWe were so excited at the results and how we could push forward with entirely new techniques, flavors, and ingredients,\u201d he wrote. Interesting article on Eater, link in the title.<\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door dominiqueansel (@dominiqueansel)<\/a><\/p>\n<\/div>\n<\/blockquote>\nFor peak culinary creativity, look no further than the vegan bakeshop<\/strong><\/a><\/h3>\n
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