Tag Archives: novetats

party-push-up-pops

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

mindfoodness-comerenelordenador-770x514

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

Oler-fruta-1

Continue reading

b concept

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

IMG_1440

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.

IMG_1478

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.

IMG_1451

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.

IMG_1448

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.

IMG_1472

IMG_1473

IMG_1465

PA SOLÀ STAND

IMG_1469

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.

IMG_1458

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.

IMG_1453

IMG_1454

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.

IMG_1475

DIFFERENT LOLLIPOP

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

Novetats MONTSEC gamma premium

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

Blister q-crema foto mural

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

tripadvisor

Tripadvisor, a very powerful tool for restoration

In recent years, the opinion of others when choosing a holiday destination, a brand of sneakers, a hotel or a restaurant has become the most powerful tool of all.
With social networks, self publishing content in forums and blogs, these views are expanded and they reach worldwide.

Tripadvisor is a web platform that is based on collecting and organizing all content generated only by users free of charge related to travel, hotels and restaurants.

Tripadvisor is a powerful query tool and that determines people’s choice. It is for this reason that it is extremely important to appear on TripAdvisor and try to be in a privileged position with good reviews.

excellence-badge_2013_es

Let’s give a few tips to get it: Continue reading

principal

Alls Hallows Eve is getting closer, chestnuts and panellets, do we have any alternatives?

The first of November is Alls Hallows Eve, a day dedicated to the memory of dead people. The nights are long, it gets a little colder, the leaves fall from the trees and nature in general is dead. It is for this reason a time of year that reminds death and in which a variety of cultures, remembering the dead. Continue reading

esparrago copy

Summer cakes

Summer cakes are one of the dishes more desirable and well-tasted of the summer. It is a perfect way to eat a single dish and there are lots of possible combinations of ingredients. In addition, if it is cold, you have the advantage that you can let the dishes beforehand.

Most summer cakes are made with bread; a slice of bread as a base layer, the ingredients chosen over it and then another slice of bread and so on.
We suggest some options to give you ideas and then you can tell us how much they have succeeded in your business. Continue reading

day-s-369570_1280

We are on JUNE and the summer comes with it.

Here comes the summer. And with it comes the good weather, longer days, more light during the day, more sun and also more heat.

Overall we all have better mood, we want to go out, we all eat ice creams, we like going to have dinner out, have a drink on a terrace…

But … and how all these changes are experienced from the professionals, from who works in a restaurant?

Many restaurants when approaching summer season also have to make changes.

Here are some. Continue reading

alergenos

Recent development in the field of hotels and caterings

On December 13, entered into force the new law of EU Regulation 1169/2011 which obliges restaurants to provide information about allergens of all the food they serve. For this reason, is very important that all professionals involved in the process have a good training to prevent cross contamination problems.

Contieme_alergenos

People who have an intolerance or allergy may suffer serious consequences in the case of ingesting traces (tiny pieces) of the product to which they are allergic to and that sometimes happens for cross-contamination or mishandling of food.

Therefore it is not enough that workers are informed and to inform customers of the dishes they can eat and the ones they can’t. It is necessary professionals become formed so that there is no possibility of contamination of the dishes served or mishandling of products that serve to the intolerant or allergic person who is eating out of home.

We hope you are being adapted to the new way of doing and that your customers are more than satisfied with your efforts.

Here are some links that we think they can be helpful:
How to design a menu showing allergens without losing style?
http://www.makro.es/public/Coemo%20elaborar%20una%20carta%20con%20alergenos%20sin%20perder%20estilo

Good luck guys!


Fatal error: Call to undefined function twentytwelve_content_nav() in /home/cmontsec/public_html/app/webroot/blog/wp-content/themes/montsec/tag.php on line 40