• SHARE
  • Tell a friend
  • Contact
  • Print
  • Fullscreen
  • Search in editions
  • Subscribe
  • Website Food Inspiration

Food Inspiration Magazine

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.

The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.

Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.

INT22 Smart cooking & kitchens

INT22 Smart cooking & kitchens

  • INT21 No waste

    INT21 No waste

  • INT20 Plant centric

    INT20 Plant centric

  • INT19 Food and healthcare

    INT19 Food and healthcare

  • INT18 Reach of the chef

    INT18 Reach of the chef

  • INT17 Vote food

    INT17 Vote food

  • INT16 Menus of change

    INT16 Menus of change

  • INT15 Reconnect

    INT15 Reconnect

  • INT14 Casualization

    INT14 Casualization

  • INT13 Future cooking

    INT13 Future cooking

  • INT12 Understanding the millennials

    INT12 Understanding the millennials

  • INT11 Ownership to Usership

    INT11 Ownership to Usership

  • INT10 Plant Based

    INT10 Plant Based

  • INT09 Psychology

    INT09 Psychology

  • INT08 Reinventing Traditions

    INT08 Reinventing Traditions

  • INT07 Foodtopia

    INT07 Foodtopia

  • INT06 Seduction

    INT06 Seduction

  • INT05 Shift Happens

    INT05 Shift Happens

  • INT04 Food & Responsibility

    INT04 Food & Responsibility

  • INT03 Food & Trends

    INT03 Food & Trends

  • INT02 Food & Farming

    INT02 Food & Farming

  • INT01 Food & Tech

    INT01 Food & Tech

What are chefs, companies and organizations changing in their food offerings? How do they nudge consumers to pick the healthy option? And what are the results so far?

 

In this edition we take a closer look at the new projects and solutions related to one of the most important food trends in the world: healthifying our current food system.

 

Share this magazine

 

What are chefs, companies and organizations changing in their food offerings? How do they nudge consumers to pick the more responsible option? And what are the results so far?

 

In this edition we take a closer look at the new projects and solutions related to one of the most important food trends in the world: nudging our current food system to evolve for the better.

Do you want to receive our magazine eight times a year? Sign up now!

Go science!

MEAT THE PROFESSOR

IN VITRO MEAT

Lab-grown steak

An essential life skill

COOKING AT STANFORD

Steering smarter

STATE OF THE PLATE

A helping hand

TOOLS & TECHNOLOGY

 

 

  • MENU
  • Language
  • 2 - 9
  • SHARE
More editions

INT22 Smart cooking & kitchens

INT21 No waste

INT20 Plant centric

INT19 Food and healthcare

INT18 Reach of the chef

INT17 Vote food

INT16 Menus of change

INT15 Reconnect

INT14 Casualization

INT13 Future cooking

INT12 Understanding the millennials

INT11 Ownership to Usership

INT10 Plant Based

INT09 Psychology

INT08 Reinventing Traditions

INT07 Foodtopia

INT06 Seduction

INT05 Shift Happens

INT04 Food & Responsibility

INT03 Food & Trends

INT02 Food & Farming

INT01 Food & Tech