Tag Archives: nuevas tendencias

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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!

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.

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

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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

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Last month to eat ice cream?

Ice creams can be desserts all around the year. Although many ice cream shops open only in summer, in supermarkets can still find ice cream all year and even in restaurants and bars can be ordered as a dessert nearly always.
And although the vast majority have associated the ice cream to an overload of calories and that to take it in winter not go well for our throat, a recent study shows the opposite.
A US study published in the American Journal of Clinical Nutrition has shown that eating ice cream daily does not necessarily mean to gain weight. Moreover, it is also said that it helps strengthen our bone mass and controlling our blood pressure
We see that there are many publications that talk about the benefits of ice cream. We will highlight a few to see if so, we formalize eat ice cream all year.
Continue reading

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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

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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

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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.

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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!

obra arte

How to create the best work?

Both good actors and a well written script are essential to leave the cinema satisfied and happy to have gone to watch a movie. The entry seems even cheap when the movie has made us laugh and have a good time, we have got goose bumps or it has made us drop a tear.

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Continue reading

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Upcoming events, fairs and conferences in the field of hotels, pastries shops and catering

We return from summer with with lots of new and innovative short-term scheduled events, are you going to lose any of them?

Southern Seafood Expo Europe 2014

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Fair focused on the fish and seafood sector. It is an event of three days performing at the fairgrounds of Barcelona, ​​between the 22nd and the 24th of September. It is a very good opportunity to contact dealers, distributors , wholesalers and other buyers who need equipment, services or seafood of the highest quality (frozen, alive, fresh, packaging, etc.). At the same time, it is a very good opportunity to present and promote products at the best buyers in the world. Continue reading

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The strangest restaurants in the world

Some of you have already been on vacation, others will still have time to wait, perhaps others will not take a vacation this year or they just won’t travel… For this reason, this post will serve to give us an idea about which are the strangest restaurants you can find in the different holidays destinies and it may works as an inspiration to schedule vacation next summer.
We have been amazed at the culinary possibilities that one can find in the world, according loquenosabias.com.

Continue reading


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