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.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Let yourself be inspired by applying the protein flip principle to popular international cuisine. How about wholemeal pastas, rice bowls, tajines and tacos , bursting with fresh veggies?
Replace traditional starters, which are generally based on animal protein, with tapas, mezze and other small vegetarian dishes.
Flip the ratio of healthy / less healthy ingredients in a traditional dessert by increasing the amount of fresh or dried fruits, nuts, whole grains or seeds. Decrease the proportion of the indulgence - fat and sugar - while delivering a desirable, exciting and innovative product.
Mix more ingredients such as mushrooms, vegetables or grains through the meat, poultry or fish in burgers, tacos, sausages, etc.
Give vegetables and vegetable proteins such as beans, legumes, nuts and seeds a starring role in your culinary production.
Give the traditional classics a healthy twist by adding more vegetables and reducing the amount of meat.
Assign meat, poultry and fish a supporting role on the plate, or serve them as a side dish (not more than 60 grams). The taste and quality of the animal protein should overshadow the quantity.
Something has to change with regard to the human consumption of animal proteins and the role played by chefs in this. In response to this, the Culinary Institute of America and the Harvard T.H. Chan School of Public Health developed the concept of the protein flip.
The menus compiled by today’s chefs and restaurateurs do not only have a considerable
impact on the health of their guests, but also heavily affect our planet. Considering that animal protein is one of the most significant producers of greenhouse gases, and also causes loss in biodiversity and water pollution to a significant degree, it is time to find a new balance in the protein portfolio of modern-day restaurants.
However, adapting your menu in line with the protein flip does not necessarily mean denying your guests the pleasure of a juicy steak. Or that you will have to resign yourself to offering them an exclusively vegetarian menu. The Google Food team uses the following definition: to flip the ratio of a typical animal / seafood protein based menu
item, by increasing the proportion of vegetables, fruits and / or whole grains in the dish and decreasing the overall percentage of animal protein in the dish, but not removing it in total. The idea is to limit, rather than eliminate, animal and / or seafood protein.
Proportions, creating a balance and variation: is what it’s all about. You could, for instance, put a grill on your salad bar to invite guests to add a small amount of grilled chicken or beef to their salads. Or what about a wood-fueled oven for serving freshly baked wholemeal pita bread with your salads? This way, guests will no longer have to choose between a cold salad bar or a buffet with plenty of warm, tantalisingly-scented animal proteins. Do take note that placement is key. Do'nt offer the meat and bread at the beginning of the salad bar, but from the middle towards the end. Or else people will still be eating to much animal protein.
as rock stars
Meat as a garnish
Text: Chantal Arnts & Jamie van de Pol | Music: Nora En Pure - Come With Me
Proportions, creating a balance and variation: this is what it’s all about in protein flip-inspired cuisine. You can’t simply leave something out of the menu and hope for success. Introducing the protein flip: an approach in which the traditional roles of animal and vegetable protein in restaurant menus are reassigned.