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
WE'RE OUT OF
A world first! In cooperation with Koppert Cress, we are giving away 500 tasting packages in which you’ll find three very special plants, each offering their own unique taste sensation. On April 30 2015 we will come together to taste these plants via an online livestream. See, hear, taste, smell and experience for yourself!
WHICH PLANTS ARE IN THE PACKAGE?
Oyster Leaves lend a fresh, oceanic flavor to salads, soups, and roasted vegetables. Their iridescence adds a beautiful aesthetic while their size and thickness are ideal for hors d'ouevres and amuse-bouches. A perfect ingredient for chefs looking to incorporate a seafood flavor profile into vegetarian, vegan or kosher dishes.
Apple Blossoms are a remarkable ingredient: outstandingly beautiful, elegant and flavorful. They complement tropical fruit desserts, fresh cocktails, and summer salads. Unlike other flowers, Apple Blossoms can even be used for plating hot dishes. Their slight acidity offsets rich ingredients such as scallops, meat, and seafood.
Oval-shaped leaves of a special succulent that originates from Africa. The leaves naturally store water for dry periods. This explains the name, which means ‘water’ in Swahili. Combine them with langoustine and green grapes, or with sour ingredients such as rhubarb. For the best taste combination, balance the Majii Leaves with sweet ingredients.
The taste is for some people ‘electric’. It reminds them of when they were kids putting 9v batteries on their tongue for fun. The Sechuan Button sensation starts with a champagne-like tingling on the top of your tongue. After that it will move through your mouth with a kind of ‘PopRocks’ feeling. In short: you hate it or you love it, but you will remember it with a smile. An advice for the first time tasters: be careful and taste a small pinch at a time. With the Sechuan Buttons, Koppert Cress won the Innovation Award of the StarChefs Congress 2008 in New York City.
HOW DOES IT WORK?
Food Inspiration is giving away 100 tasting packages containing special plants for use in your kitchen. Do you want in on this world first? Sign up here to receive a free package. Be quick though, once they’re gone, they’re gone. (Sorry, we're out of packages).
On April the 28th we’re sending out the tasting packages. Every package contains four special plants, each offering their own unique taste sensation. We send out: Oyster Leaves, Apple Blossoms, Majii Leaves and Sechuan Buttons. You can read more about these plants here.
After receiving your tasting package it’s time to start your 4D-Experience. Let us be your guide. The only thing you have to do is open the new also on the 28th of April - released edition of Food Inspiration Magazine. In this magazine you will find a video to use with your tasting. In the video Rob Baan, owner of Koppert Cress in the Netherlands, will tell you about the four plants that are in your package. Feel them, taste them, see them and experience them.
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Thanks for your interest.
Koppert Cress is a company that specializes in living cress, cut microgreens and specialties that each has their own, surprising taste sensation.
Every year they add at least one new product to their collection. ‘We come up with the best flavours by looking at the nature and culture of different countries,’ director Rob Baan says. These flavours are then used – in seed form – by leading restaurants around the world.
Koppert Cress B.V. was established in the Netherlands on July 1, 2002 after being purchased by Rob Baan. In 1993 and 2001 the company received the prestigious AGF Innovation Award. This biannual award was the perfect stimulant to spark further developments. Koppert Cress has since grown to be one of the leading horticultural businesses in the world.
In October 2006, it launched its first franchise in the United States. The 30,000 square foot greenhouse is located on Long Island, New York, a strategic location that guarantees fresh supply across the United States. To maintain accurate market prices, major investments in automation and modernization took place over the years.
WE'RE OUT OF
Food Inspiration in 4D
IN THE PACKAGE?
WHICH PLANTS ARE
HOW DOES IT WORK?
Seeing, feeling, tasting, believing
Text: Babette Rijkhoff
Have you ever tried a plant that tasted like an oyster? Or did a plant ever give you an electric sensation in your mouth? Well, now you can! In cooperation with Koppert Cress - a company that specializes in living cress, cut microgreens and specialties - we are giving away 100 tasting packages. The package contains four special plants, each offering their own unique taste sensation.