New Testimonial - Debbie King - Zorba Delicacies Ltd
Testimonial - Bespoke Trends Reporting
thefoodpeople recently produced a bespoke world wide trends report for us that was specific to our category and its adjacencies, we found it hugely inspirational and informative and added real credibility to our customer category reviews. A brilliant report that we keep reading over and over again and uncovering new inspiration.
Debbie King, Commercial Director, Zorba Delicacies Ltd
11 Jun 2013
This summer, Louisville, Ky., will pilot market the new 12 oz. Bud Light Vented Can – an innovation featuring a first-of-its-kind, self-contained venting tab that delivers the world's smoothest drinking experience in a can.
09 Jun 2013
Meatopia, an annual food event in New York City is now coming to Tobacco Dock, London.
The brainchild of TIME Magazine food columnist and James Beard award-winning food writer Josh Ozersky, Meatopia is an acclaimed food festival for you discerning carnivores.
06 Jun 2013
The Healthy Weight Commitment Foundation (HWCF) has announced that America’s top food and beverage companies have exceeded their goal of reducing 1.5 trillion calories in the marketplace in the United States. This announcement comes three years after a 2010 commitment by the HWCF, and its 16 food and beverage corporate partners, to the First Lady’s Partnership for a Healthier America (PHA) to reduce calories by 1.5 trillion by 2015.
04 Jun 2013
Do you struggle with 3 courses choosing the starter and dessert option only, or the main course and dessert? Well you might want to loosen your belt and gird your loins for this marathon meal that hopes to break the world record for the number of courses served!
31 May 2013
Food undoubtedly trends but is it fashionable? Thinking about recent crazes that have occurred, one could definitely say yes – well an accessory at least. These days it’s the done thing to be seen with a bag of flavoured popcorn and macaroons to match your outfit. The sliced white loaf is packed off to the charity shop in favour of its upmarket artisanal walnut loaf which has to been eaten alongside a craft beer.
29 May 2013
Acclaimed Brazilian Chef Alex Atala will launch his first book in the English language in September 2013. D.O.M. – Rediscovering Brazilian Ingredients/Alex Atala will be published by Phaidon and will be a journey into the true flavours of Brazil, including Alex’s research deep into the heart of the Amazon rainforest.
This concisely photographed hard backed volume will tell the story of 150 of Brazil’s ingredients throughout its 320 pages and will be as much a pictorial story about the peoples and lifestyle of Brazil as the food that finds its way onto the nation’s plates.
24 May 2013
Mars Chocolate North America announced it will debut an expanded collection of American Heritage Chocolate products—now including four different formats—available in colonial-inspired, commemorative packaging. American Heritage Chocolate is an authentic historic line of products—based on a recipe from the 1750s—that celebrates chocolate’s important role in the lives of Americans during the 18th century.
22 May 2013
Hometech Spaceship Air Fryer is patented in China (it’s a Chinese company) and Europe. Its patent turbo air technology makes it possible to make the tastiest chips that contain up to 99.8% less fat! Requiring less than half a teaspoon of oil, if that, it is truly a fat & oil free fryer.
20 May 2013
Sparkling ICE®, part of the TalkingRain® portfolio of beverages has expanded its brand with a new zero calorie Lemonade product line. Raspberry Lemonade, Strawberry Lemonade and Lemonade with Tea are a complement to the Classic Lemonade flavour successfully launched in 2012.
17 May 2013
Today is the second Food Revolution Day which aims to raise awareness about the importance of good food and food education. It's the chance for people to come together within their communities, whether that be school, work or families, to cook together and share their kitchen skills. They believe that food skills are among the most valuable skills you can ever learn and that every child should learn about food, where it comes from and how it affects our bodies.
16 May 2013
Monty Bojangles, the United Kingdom's fastest growing premium and all-natural French double cocoa dusted truffles are going to the United States. The company will introduce four contemporary truffle flavours to start: "Rich & Intensely Chocolatey," "Crumbly & Soft Cookie," "Flirty & Fruity Orange," and "Sea Salt Infused Toffee." Each premium truffle is double dusted with a generous coat of exquisite bitter sweet cocoa.
13 May 2013
City dwellers longing to grow their own produce can learn a lot from Gary and Katie Bachman 's urban garden in Ocean Springs, Mississippi. On less than 1/10 of an acre, the Bachmans' Heritage Cottage Urban Nano Farm yields enough fresh vegetables and herbs to supply three local restaurants and a weekly farmers market, as well as the Bachmans' own needs. The produce is grown in container gardens, including 111 EarthBoxes
10 May 2013
To celebrate National Burger Month, the fire-grilling experts at the BURGER KING® brand surveyed more than 150,000 people in U.S. on their grilling preferences and burger eating habits. Known for fire-grilling burgers rather than frying them, the BURGER KING® brand investigated the ties between personality attributes and burger preparation.
07 May 2013
Rainer Becker, the creator and founding force of Zuma and Roka restaurants, opens OBLIX in The Shard, today.
06 May 2013
Continuing to revolutionize the digital experience, Domino's Pizza is truly opening its doors. Digitally, that is. The recognized world leader in pizza delivery has launched its new Domino's Live online platform – a destination where customers can follow the action of an in-store lunch or dinner rush live, and experience something unique and innovative to the world of pizza and quick service restaurants.
03 May 2013
Food aside (we’ll come on to that), The Pearson Room has some good credentials. Firstly it’s located in Canary Wharf – captive audience, tick. Secondly it’s designed by the people behind Bubbledogs and Le Gavroche’s bar – style, tick. Now for the food, after all, that’s what you go there for!
Head Chef is Vagner Matos (previously at The Swan, Shoreditch and Cecconi’s) who creates a menu focusing on sharing platters with dishes such as fish tacos with chipotle aioli, queenies and a buttermilk fried chicken burger all featuring. There's a Pearson Burger too, which offers tobacco onions, pulled pork or wild boar bacon as optional extras. Gourmet twists on everyday dishes such as lobster mac'n cheese, steaks, pies and a meat board also put in an appearance.
30 Apr 2013
Renowned for their list of The World’s 50 Best Restaurants, the San Pellegrino Awards are eagerly awaited. But this year, after being at the number position three times, Noma has been knocked down to second place by El Celler de Can Roca, Girona, Spain.
30 Apr 2013
As of Tuesday 30th April, today, Pizza Express are joining the numerous other Italian chain restaurants in serving gluten free options. Most of their pizza's on the classic menu can now be made using their gluten free classic pizza bases which has been certified by Ceoliac UK as 'No Gluten Containing Ingredients' (NGCI). You will even be able to finish off your meal with a gluten free brownie and wash the whole lot down with gluten free Pilsner beer!
29 Apr 2013
TOAST is a weekend-long celebration of food and ideas which will bring together chefs, restaurateurs, writers, entrepreneurs and producers to discuss and debate the big ideas behind what Londoners eat and drink. Taking place at Red Gallery in Shoreditch on 1st & 2nd June, the festival will feature large panel discussions, intimate workshops, tastings, book signings, and an after party at Rotary Bar and Diner.
26 Apr 2013
The world’s been drinking that much coconut water lately, there’s a surplus of coconut shells bobbing around and something needs to be done about it.
Thank goodness then for this little invention. In a follow up to the "perfect spout" built into their Vida water bottle, California-based Kor have released Nava, a new bottle that combines their signature mouth-friendly top with a slim filter built into the centre of the bottle. Constructed from renewable coconut shells, which are converted into activated carbon, the filtration system opts for a more sustainable method than filters made from coal.
24 Apr 2013
Cheers! The hottest new girls in town made their national debut last weekend at the Skinnygirl® Cocktails "Meet the New Girls" party in Manhattan.
After unveiling Skinnygirl® Mojito, Skinnygirl® Sweet 'n Tart Grapefruit Margarita, Skinnygirl™ White Cherry Vodka and Skinnygirl™ Moscato to an excited crowd of fans, media and friends, the original Skinnygirl herself, Bethenny Frankel, tended bar along with some special guests: Maksim Chmerkovskiy, Tyson Beckford , JP Rosenbaum, Chris Bukowski and Graham Bunn .
23 Apr 2013
San Francisco Museum of Modern Art known for serving up unique desserts based on the works of artists have compiled them into the Modern Art Desserts cookbook.
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.
21 Apr 2013
Nestle USA have unveiled its new "Balance Your Plate with Nestle" education campaign to help consumers build nutritious, convenient meals. The announcement was made during a luncheon presentation at the Consumer Federation of America's 36th Annual National Food Policy Conference.
The goal of "Balance Your Plate" is to help consumers enjoy the foods they love, while encouraging the consumption of more fruits and vegetables. By providing tips and tools, the campaign shows how individuals and families can quickly assemble high-quality balanced meals using frozen prepared entrees as the "center of the plate."
18 Apr 2013
Will Torrent is a rising star in the pastry world and in this, his first book, he aims to take the fear factor out of French patisserie. There are chapters on basic techniques, patisserie, tarts, petits fours, gateaux & desserts, and viennoiserie, and you'll find recipes for mocha eclairs, lemon tart, honey madeleines, brioche and macarons.
17 Apr 2013
Raw food, banquets, Nigerian fusion and Tacos are all expected to pop up somewhere around the capital this Spring. But what really caught our eye was the Asparagasm Vegan & Gluten Feast in Hackney.
It may sound all buckwheat and lentils, but think about it. Once upon a time we thought gluten-free was niche, whacky and would never go mainstream – but …! With the rise in flexitarianism, there’s room for all elements of eating, and that includes vegan. So, on to the feast…