All posts filed under: Drinks

Huel up your body!

Being professionaly focusing on food trends and all kind of food related innovations, sometimes you discover a new kind of food product that asks further investigation. Let me introduce Huel, a brand new food replacement in the market. I was in London when the team behind Huel give me some samples of their product: a white attractive, ûber neutral pouch, very low but strong branding in a black Helvetica typo and  the product itself has a velvety powder-ish feeling.     What is this Huel hype all about? Well, Huel is a nutritionally complete powdered food that contains all the proteins, carbs, and fats you need, plus at least 100% of the European Union’s “Daily Recommended Amounts” of all 26 essential vitamins and minerals . It’s been formulated by a renowned nutrition expert James Collier who has 25 years of experience working in nutrition and dietetics, so not a rookie would I think. Huel is 100% vegan (better for the environment and animals), super convenient, high in protein (148g per 2000 calories) and fibre (35g), contains just 4.6 grams of sugar per 2000 calories (no …

Toast ale beer

Toast ale, bread waste beer

Toast Ale made entirely from surplus bread that would otherwise by thrown away by bakeries, delicatessens and supermarkets is the brainchild of Tristram Stuart – who has linked up with Hackney Brewery to produce the new ale. Stuart hopes Toast ale will help to offset the 24m slices of bread currently thrown away every day by UK households. According to official UK figures, every year about 15m tonnes of food is wasted. At home and in the commercial sector bread is the most wasted food item.

The Butcher’s Gin.

When I last visited the food fair Tavola for a client (and some extra food inspiration), I got intrigued by this exceptional product. A gin -nothing special so far_ but based on a secret herb mix, used to marinate meat, that needs to be served with the gin. That’s more like it! I started talking with De Laet & Van Haver and they explained the how and the why. Legendary butcher Luc De Laet from De Laet & Van Haver created a couple of years ago a special raw beef preparation Secreto 07. This beef is a Rubia Gallega ribeye marinated by hand to make sure every spot is covered with a secret mixture of herbs, spices & enzymes, placed on shelves in a cold storage unit at 2° at low humidity. According to the similarities between marinating the raw beef and the maceration process during the production of gin grew the idea to develop a gin based on the herbs and spices (we know that in the mix there is definitly juniper, cardamom, coriander, orange …

Holy breakfast! Meet the “All-day Breakfastarians”

At StockmanVerstraete we spotted this trend all ready a while ago: breakfast, as one of the main eating moment of the day,  is getting more and more important in people’s life. People always loved breakfast, they sure do. But that’s not what this trend is all about. The game changer here is the fact that people start asking to have breakfast all day long and smart inspired entrepreneurs respond to that demand. Last year I went to New York on a food safari with a client, and I had breakfast at the fab bar Five Leaves in Brooklyn, a tip from my friend Niels, living in the neighbourhood. All the hippest breakfast dishes of the moment were served here and it was clear that something was going on. For example I had thick artisan sourdough bread toast, with vegetables and a poached egg and another toast with an entire Asian noodle dish dressed on top of it. We also had beautiful scrambled eggs with some parmesan cheese and truffle and the obligatory pancakes with maple syrup. …