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
Music: Boy - Little numbers
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Easy Cheese is a popular cheese substitute in a spray bottle. Invented in America and a typical 'hate it or love it' product. Enthusiasts can choose between four flavors: 'cheddar & bacon', 'American', 'cheddar' or 'sharp cheddar'. Instantly ready to spray on a piece of toast.
The website of the manufacturer provides various recipes for savory Easy Cheese creations.
A ready-made hamburger that comes in a can and that can be heated up in boiling water? Developed in Switzerland for the outdoor adventurer, this is the ultimate fast-food snack in the wilderness. Unrefrigerated, this high-tech hamburger will preserve for twelve months. Just $ 5 per piece.
Watch the image report here of someone who was actually courageous enough to give it a try.
Bigger, better, faster. In the rat race to be able to produce more food faster, we first heard of the speed-bred broiler chicken. What is it exactly? Speed-bred broiler chickens are bred to be ready for slaughter after an average of 42 days. This exceptionally fast growth pattern often causes heart problems, putting the chicks at risk of growing to death. After those chickens, there's the next turbo grower: the 'Frankenfish', a genetically modified salmon known as 'AquaAdvantage'. AquaBounty Technologies, the company behind the turbo salmon, has added a gene to the DNA of the salmon, causing it to grow twice as fast as usual.
Read more at www.frankenfish.com
Had enough of all that invigorating spring water and up for refreshment with a 'bite'? Meat Water is available in various flavors for several different times. For during the day there's the Wienerschnitzel, Beef Jerkey, or Hungarian Gulash. Prefer something a little lighter for breakfast? Then go for English Breakfast flavor with eggs, sausages, bacon and beans in tomato sauce. If you’d like to enjoy this delicious 'High Efficiency Survival Beverage', you can order here: www.dinnerinabottle.com
Surimi, the culinary name for imitation crabmeat, has been on supermarket shelves for years now. It’s a Japanese loanword, meaning ‘chopped fish’. But does anyone know what it’s actually made of? The meat of minnows is first minced and then rinsed multiple times in order to get rid of any unwanted smell. The result is subsequently mashed, pulverized and transformed into a gelatin-like paste. Depending on the desired texture and taste, this paste is mixed with various additives such as starch, egg white, salt, vegetable oils, sugar, herbs and flavoring agents. Bon appetit.
Broiler chicken, soup chicken, and now also the entire chicken in a can. Just a matter of cranking it open, letting it cook in the oven and thickening the broth into a gravy. Culinary deliciousness in the blink of an eye, totally foolproof; the only thing you need is a can opener. The product can count on a loyal fan base and has its own Facebook page .
The development of foodstuffs technology enables plenty of progress. But there’s also a downside to the technologization of our food. At times we get carried away, resulting in Frankenstein-like food that’ll make the hairs on the back of your neck stand up straight. Food Inspiration went on a quest and found seven true techno foods in the caverns of food production.
According to many Americans, everything tastes better with bacon. This bacon paste in a squeeze bottle is not an American invention, however. The product was invented shortly after the Second World War by Swedish Vilhelm Lillefläsk. Squeez Bacon® is 100% bacon. As a result of the patented electromechanical production process, no additives and preservatives are needed. The product can be preserved for a whopping twelve years. All for a mere $ 7,99 per bottle.
Can’t wait to try it for yourself? You can order here .