Presented by Perry Papadakis of Sluys International at Food Matters Live 2016. The presentation shares what is flavour, the misconception of flavour and Sluys International's approach to flavour.
An introduction into the wonderland called Belgium. There are many hidden treasures within Belgium including a flavour house called Sluys International.
An introduction into the wonderland called Belgium. There are many hidden treasures within Belgium including a flavour house called Sluys International.
Infographic on the survey completed at 2016's Food Matters Live, in cooperation with Cornelius Group. Can you taste the difference if your sight and hearing is of the beach...
Presentation on the list of natural colourants available at Sluys International NV. Primarily for beverage application, but also covers other application including dairy, confectionery etc.
These slides describe what happens in the vineyard over the course of a year. Starting with Spring and moving through Summer, Fall and Winter, this gives a description of what goes on behind the scenes growing high quality grapes for wine production.
Ritual Simplicity - Westerville Web Meetup January 2019 talkDan Rockwell
Note the ritual experience like aspect your product or startup creates for users. Study how rituals create long lasting loyalty to a brand. Here we discuss technology and absinthe and look at the parallels between making user experiences with ritualistic simplicity.
Flavour Launch Seminar, 28th March 2012: Nordic Food Lab - a gastronomic perspective to food innovation by Lars Williams, Head of Research at the Nordic Food Lab and Chef at Restaurant Noma, Copenhagen.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Infographic on the survey completed at 2016's Food Matters Live, in cooperation with Cornelius Group. Can you taste the difference if your sight and hearing is of the beach...
Presentation on the list of natural colourants available at Sluys International NV. Primarily for beverage application, but also covers other application including dairy, confectionery etc.
These slides describe what happens in the vineyard over the course of a year. Starting with Spring and moving through Summer, Fall and Winter, this gives a description of what goes on behind the scenes growing high quality grapes for wine production.
Ritual Simplicity - Westerville Web Meetup January 2019 talkDan Rockwell
Note the ritual experience like aspect your product or startup creates for users. Study how rituals create long lasting loyalty to a brand. Here we discuss technology and absinthe and look at the parallels between making user experiences with ritualistic simplicity.
Flavour Launch Seminar, 28th March 2012: Nordic Food Lab - a gastronomic perspective to food innovation by Lars Williams, Head of Research at the Nordic Food Lab and Chef at Restaurant Noma, Copenhagen.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
15. • Type of Ground
• Care in Growing
• Harvesting
• Extracting oil
• Storing olive • Milling Olive
• Methods to increase
the yield
• Storing conditions
• Age of the oil
• Maturity at harvest
time
• The maturity of the fruit
• The variety
• The weather
• The location
Olive Influencers
21. Simply Loose Concept
Functional Ingredient n
Colour
NATURAL / SYNTHETIC / NONE
n
Sweetness
SUGAR / SWEETENER / NONE
Juice n
n
FLAVOUR IS THE SUM OF ALL INGREDIENTS
22. Artisanal
Craft / Local
What’s Old Is New
Tea
Kokumi
Hot and Spicy
Ethnic & Wordly
Hybridization
Herbs and spices
Proteins
Plant based
Free-From
Functional
“The Future is Here,
It’s Just Not Widely Distributed Yet”
-William Gibson-
The Future as Told
23. “Can I?“ to “How Will I?“
Come, Meet, Discuss
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