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Trends in 2017

After contrasting different opinions and reading everything that is said on the net, we could talk about the following trends that affect us and should be taken into account for this year.

Aspirations for healthy lifestyles that are booming. People in general try to carry a diet based on vegetables, fruit, nuts, seeds, grains abound … Every time we see more fake pasta, whether made from vegetables, such as pumpkin or zucchini spaghetti or gluten-free noodles of chickpeas, quinoa, etc. We follow a tendency to eat less pasta and eat more vegetables. In Barcelona, there are more and more vegetarian, vegans or flexitarians (who do eat fish). For that reason, it has increased the offer of options in the menus as the number of restaurants with these ideologies at the time of eating. The dishes that we started to see and that stand out from the view, is the replacement of the chips, for healthy chips of sweet potatoes, Brussels sprouts, kale … or the option of dehydrated vegetables as a mid-morning snack.

kale chips Continue reading

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Christmas dinners

We are getting into the month of excesses, binges, parties, sweets, nougats …

All provinces in Spain usually do and eat at dinner parties and holiday meals quiet the same: a hot or cold appetizer (ham, shrimp, seafood in general …), a hot main course like a fish soup and a second course of meat. Then, we open nougats, polvorones, mantecados (in Andalusia), crespells (in the Balearic Islands, neulas (in Catalonia), intxaursalsa (in Pais Vasco), among others.

Beyond the Christmas menu, we see that each region has its own creations that vary depending on the traditions and local ingredients.

Now we could have a look to what the other places in the world eat for Christmas. Continue reading

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Developments in recent months, will be trend in Spain?

Kalettes


Kalettes
Flower Sprouts are a vegetable that has been obtained from the crossing of the famous Kale cabbage and Brussels sprouts and offers the best nutritional and organoleptic properties of each. They’ve been two years in the UK and US market, has a very small size (fits in the palm of the hand) and you can eat and cook in the same way as other cabbage varieties: roasted, raw, boiled and steamed. Continue reading

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Dishes and products in October

After spring and the expected summer, autumn may seem a rather sad season, with the arrival of the rain and the disappearance of many fruits and vegetables typical of previous seasons.

In addition, the most the least, the results of the excesses faces in their diet during the holidays and October becomes the ideal month to rebalance the weight.

It is for this reason that must adapt restaurant menus to customers’ needs.

Luckily, october allows us to add to our plates many vegetables, which will facilitate the work.

Let’s see what products are suitable for adding to daily menus in October and also facilitate the desire and need for customers to return to their ideal weight.

Some suitable products would be:

Continue reading

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The Mindfoodness

The Mindfoodness is an Anglo-Saxon term that implies relate to food through full consciousness. It is not a diet or a way to lose weight, but it is:

  • A personal development in relation to food
  • Body care through healthy eating and respectful with the environment
  • Training of the five senses, so that eating is a multisensory experience

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Continue reading

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Ten gastronomic destinations

All or almost all tourist destinations have something special in their cusine, but we can not deny that there are some destinations that stand out above others and we could almost say their cuisine is worthier than their monuments. So ten of the dining destinations as we have seen the Lonely Planet ranks among the 12 best in the world, are the following ones:

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Jordi Bordas’method: The B-concept

Jordi Bordas, today known as one of the best pastry chefs in the world, after being the World Pastry Champion  in 2011, has created the B-concept intended to revolutionize the field of pastry.

His passion for work and involvement, his perseverance, his desire to improve and the belief that nothing is impossible a priori, make him a charismatic leader and those were the characteristics that helped him to reach the World Pastry Cup.

Just when he reached this professional success, he decided to break away from the traditional recipes and evolve their formulas. It was the rise of B-concept.

Continue reading

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Alimentaria 2016

The 25th, 26th, 27th and 28th April was held at the Alimnetaria Fair in Barcelona. We were very lucky being able to visit it and this will be a short written to those who have not been able to attend. The Fair was composed of six different halls, separating the different themes: Interlact, Intercarn, Intervin, International, multiproduct and Restaurama. In each of them, there were stands of manufacturers, distributors, importers and exporters of various products: beverages, frozen foods, biscuits and confectionery, olive oil and vegetable oils, seafood, wines and sparkling wines, fruits and vegetables, pastry, ice cream, desserts and chocolates, and much more.

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In addition, there were some areas where visitors can live experiences in the Fiar. There were The Alimentaria, a key area for operators in the food chain in search business activities; The Food Experience, a place where the visitor is the protagonist of unique dining experiences.

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Another area was Vinorum, where the latest developments in the sector were displayed. It was full of renowned experts, wine critics, wine experts, masters of wine, sommeliers and chefs who give lectures and tastings. Other areas that caught our attention were Spain, the country of the 100 cheeses, a guided tasting of more than 100 different cheeses or the Gourmet olive oil bar, a self-guided tasting of oils through fact sheets to discover some of the best extra virgin olive oils produced in the world.

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GOURMET OLIVE OIL BAR

Of the six halls that were there, we will focus primarily on Restaurama together with The Food Experience, as we believe that is what most interests you.

Restaurama is the pavilion of reference in Europe for professionals and companies linked to the foodservice industry. This exhibition showcases new products, different formats and different management solutions for the foodservice industry, as well as to discover trends in catering and identify business opportunities. We found exhibiting companies such as Nestle, Damm, Makro, Unilever, Coca-Cola, Electrolux, Mammafiore or Font Vella. This year for the first time incorporated into new segments such as confectionery, bakery and ice cream shops.

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PA SOLÀ STAND

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Along with all these great brands and their introduction of their best products, there was The Food Experience, which include culinary  workshops, where chefs with Michelin stars such as Ángel León (Aponiente, Cádiz), Mario Sandoval (Coque, Madrid) or Camarena Ricard (Ricard Camarena Restaurant, Valencia) share workshops with international chefs like Virgilio Martinez (Central) or Mauro Colagreco (Mirazur). Joan Roca (El Celler de Can Roca, Girona) is the catalán representative of the event.

There were other chefs demonstrations, where visitors can learn new culinary techniques and cooking.

And there were also tastings, introductions and demonstrations of new techniques and new products.

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SHOWCOOKING WEDNESDAY  27th

The talk that caught more outh attention was the Food Bloggers Conference held in The Alimentaria Hub where were meeting in the same space professional bloggers and brands with the aim of strengthening their relationship and set common respective expectations. With the co-operation Cristina Martinez the program included panel discussions, interviews and the participation of international bloggers, who gave their point of view of the sector and the trends that would shape the evolution of the industry in the coming years.

We loved seeing Montsec products displayed on stands of our distributors, and our image as part of their own stand.

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MONTSEC PRODUCTS IN ALIMENTARIA 2016

And finally, one of the products that caught more our attention were these lollipops, a new frozen snack easy to use for foodservice and catering. These lollipops have different flavors: gin and tonic, foie with chocolate, foie with figs, cheese with quince, salmon with cheese or potato omelette. This product is sold in boxes of 4 trays of 40 units each, frozen. You have to let thaw for 30 minutes before serving.

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DIFFERENT LOLLIPOP

As always we say, let’s innovate, people do not stop doing it!

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Montsec new products

This year 2016 we launched three new products to the market, one consumer-focused and two for professional workers in hotels and restaurants. Let’s introduce them to you:

CREAM CHEESE TUBS

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Under the insistent demand of the sector to provide cream cheese tubs, finally we offer them. We expect to see them next to the familiar butter and margarine tubs in all breakfast buffets and in all restaurants as an appetizer or as the accompaniment of the bread. Continue reading


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