A prerequisite for experiencing a culinary firework display – as well as the rat Rémy does in the legendary animated film Ratatouille knew how to make his brother Emile experience it – is the sense of taste and smell.
Of the classical senses such as hearing, seeing, smelling, tasting and touching, smelling – olfactory perception – remains by far the most important and strongest of our senses. Continue reading Bouquet, taste, and textures
Jams with Tonka Bean and/or Tahitian Vanilla and Terpenes
It doesn’t happen very often that we make jam – but once a year, when our grapes are ripe, the time has come.
Contextualizing a Silent Sensory Shift
Flavors have always been a central steering tool in the food industry. Sweetness, acidity, bitterness, and umami structure products, markets, and consumption habits. Continue reading Why Terpenes Are Relevant Now
To capture the full complexity of products like Manresa Honey or Remedios Chocolate, simple tasting is not enough. We use the “3-S Method”: See, Sniff, Melt (Sehen, Schnuppern, Schmelzen). Continue reading Tasting Like a Pro – Manresa & Remedios
In my introductory post for Mary Jane 2025, I already got you tuned into terpenes and their use in flavoring food and beverages. Now, I want to dive deeper into my motivation behind this topic. Continue reading Why Terpenes?
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender
Mavroudis Olive Oil is one of the most respected olive oil producers on the globe. Every year, the oils win gold medals and other prizes all over the world – be it Berlin, Athens, London, New York, Canada or even Italy – hardly any other oil makes it to the top places so consistently…and you can taste it! Continue reading Mavroudis Olive Oil
As loyal foodadvisor readers, you know that for us the culinary has always been the focus in recent years. Be it restaurants, hotels or the meet the chef section – in the end it’s all about enjoyment, about the joy of sharing positive experiences with you and about what’s on the plate. Continue reading TOMRA 2022 – Interview Intro
Hello dear readers, today I would like to introduce you to one of my latest shashlik (kind of shish kebab) variations – basically a domestic remake of the beloved “snack stand shashlik”. It all started for me in autumn 2020 – somehow it felt like a hundred years had passed since I last enjoyed a good shashlik at one of my favourite stands. Continue reading Curry shashlik
Christian Piekert from Salmundo is “The specialist” in Germany when it comes to salts. In addition, his company has also had black garlic in its range for over a decade. Mr. Piekert was therefore one of the pioneers in the use and sale of this aromatic ingredient, which originated in Asia. Continue reading Salmundo
I have to say up front that I’m not really a fan of meat thermometers – in particular, I consider excesses such as using the temperature measurement when roasting a single slice of rump steak to be real satire. Continue reading InkBird: Meat thermometer
Blood oranges in the Quick Check, KaDeWe, Sanlucar, Struwwelpeter, Il Fragolino, Moretti, Valensina Sanguinelli, IGP, Rosaria
I love blood oranges, but as it is always the case, you usually only buy a few and as soon as you have noticed that they were particularly tasty, there are no more of those to get – or the newly bought ones suddenly taste completely different. Continue reading Blood Oranges
One of the reasons for my visit to BIOFACH 2020 was the fact that NERO Fermento would be there with its own booth. This small Italian company from Ravenna was a real help to me in my articles on black garlic. Continue reading NERO Fermento Organic
As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc
Anticipation for this year’s FRUIT LOGISTICA was high – perhaps a little too high, because expectations need to be met, and this time Friday was certainly not our best choice of day to attend. But more on that later.
Continue reading FRUIT LOGISTICA 2025
Matti and Tuuli Kotaja from the Finnish family business Finnish Plant FP-Kotaja Oy, founded in 1983, are real enthusiasts – with their high-quality rose petal confiture they have a unique delicacy on the market. It is particularly likeable and impressive that Matti’s family has been active in agriculture since the 16th century – he has always had his profession in his genes. Continue reading Rose petal jam
As every year, fruit enthusiasts gathered once again in the halls of Messe Berlin in 2024. Naturally, the Foodadvisorblog team also undertook the “arduous” journey to the German capital to report back to you. Continue reading FRUIT LOGISTICA 2024
The 2024 International Green Week was once again truly refreshing—say what you will, but taking your first breaths in the newly laid-out flower halls of Green Week is always a “coming home” moment.
At the FRUIT LOGISTICA there were all sorts of suppliers of papaya and every variety had its advantages. I had the chance to try papayas from every corner of the world. Very tasty papayas came for example from Brazil, they were quite big, nice to look at, not too firm and sweet as sugar. Continue reading HLB: Papaya at its best – Organic from America
First of all, a quick info on my TOMRA interview partner at FRUIT LOGISTICA 2022 in Berlin.
Ken Moynihan, a native of Ireland, has been CEO of TOMRA Processed Food since January 2021. He is an absolute team player and brings to the company more than a decade and a half of experience in leadership roles in high-growth, transformational and scaling structures.
In addition to outstanding technical expertise, Ken consistently exudes positive life energy that has motivated his teams to award-winning high performance over the years. Ken is the Global Player personified and has worked, lived and been inspired by different cultures in South Africa, USA as well as New Zealand. Prior to joining TOMRA, Ken was CEO of Compac, the global leader in fresh fruit sorting technology, which TOMRA acquired in 2016. Continue reading TOMRA 2022 – The Interview
