nutribullet | magic bullet’s Post

In 1999, Vinventions revolutionized the wine industry with the creation of Nomacorc, the first-ever TCA-free wine closure. This breakthrough forever changed how winemakers could protect the quality of their wine, eliminating the risk of cork taint. 25 years later, Vinventions continues to lead the way, ensuring wines are enjoyed exactly as intended. Do you remember when this innovation changed the game? Were you among the first to embrace Nomacorc? What do we have in store for the next 25? Contact us to find out. Cheers to 25 Years of Innovation at Vinventions!🍷

𝗛𝗮𝘃𝗲 𝘆𝗼𝘂 𝗵𝗲𝗮𝗿𝗱 𝗮𝗯𝗼𝘂𝘁 𝗼𝘂𝗿 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗠𝗲𝗲𝘁𝗶𝗻𝗴𝘀 𝗮𝘁 𝗛ü𝗴𝗹𝗶? They’re where creativity meets collaboration to craft the next big flavour sensations. At Hügli Food Industry, we don’t just produce high-quality snack seasonings and flavour components; we work closely with our customers to develop bespoke solutions that take their products to the next level. Our Innovation Meetings are designed to bring your ideas to life. Here’s what you can expect: ✔️ Custom flavour development tailored to your needs. ✔️ Interactive tastings to test and refine new seasonings. ✔️ Insights into market trends and food industry innovations. ✔️ Customer-driven focus, ensuring your priorities shape the session. From snack breakthroughs for Alka Group RO, to sauces for our sister company Hilcona AG and marinades for our mother company Bell Food Group AG, our collaborative approach has led to successful product launches across Europe. Read more about it in the link 👇 Curious about how we can help you? Let’s connect! Reach out to us to learn more about our Innovation Meetings and start shaping your next flavourful success. #Innovation #SnackSeasonings #FoodIndustry #FlavourDevelopment #Collaboration

I love sauces and dips. 💕 One of my favorite combos is burger sauce: ketchup, mustard, mayo, chopped onions, and chopped dill pickles. Dip your chips, fries—whatever. It tastes like eating a 🍔 without the meat. (Weird or delicious? You’ll have to try it and see.) Heinz’s digital sauce dispenser gives me that same vibe of remixing classic condiments, letting you create fun flavors like mango ketchup and jalapeño mayo while dining out. Pretty bold for a brand that’s been around since the late 1800s. What’s even more interesting is how they use the data from these custom creations to predict flavor trends and understand what consumers want next. It’s a perfect mix of tech and taste, helping them stay ahead while keeping the customer experience fresh and personalized. Have you spotted one in the wild? What did you think? 🤔 #BrandInnovation #BrandCommunications #DigitalTransformation #CustomerEngagement

Culinary innovation is my motivation. Creatives are born not made.

FOOD FORCES by Sterling-Rice Group is more than just a trend report—it’s a powerful tool that bridges cutting-edge culinary insights with emerging cultural landscapes, helping brands unlock fresh, growth-driven opportunities. Ready to see how FOOD FORCES can drive innovation for your brand? Let’s explore what’s next together—reach out to me to learn more, or dive deeper with our detailed PDF here. #SterlingRiceGroup #FoodForces #Innovation #BrandGrowth #CulinaryInsights

Check out my blog post https://wix.to/ExYy42m Attention wine enthusiasts! 🌟 Let's delve into the trends influencing today's wine market. Share your thoughts in the comments below and join the conversation! Explore further at https://wix.to/5PK23nZ #WineLovers #Engage #winebusiness #wineindustry #winesales

Revolutionizing Gastronomy: 3D Printed Food Transforms Eating into an Art! 🍽️ ✨ #Innovation #3DPrinting #FutureOfFood 🚀 Transforming paste-like foods into gourmet masterpieces! #FoodTech 🌿 Making nutrient-rich, unconventional foods irresistible. #SustainableEating🐜 From insect puree to exquisite candies – the future is here! #AlternativeProtein🔬 Precision and complexity beyond human capabilities. #TechInnovation 💡 Less labor, more creativity in food preparation. #Efficiency 🚀Follow Ethen Laing the Latest Insights in AI and Tech Innovations 🌎 Pioneering a sustainable and appealing food revolution. #ChangeMakers

Gelato in November? Yes, it is an all-season treat! Grab a bowl/cone of gelato while you settle in to read about Arup's City Modelling Lab's latest tasty addition to the sustainable mobility KPI framework we developed in partnership with Volkswagen's Mobility Strategy team. We have "road-tested" our Gelato reference implementation with a case study of an agent-based model that simulates Demand-Responsive Transit. This post investigates the outcomes from the simulation and validates Gelato's capability of building a holistic understanding of transport interventions. #transport #sustainability #decarbonisation #simulation

Failure to add authenticity to dishes is a failure to acknowledge the cultural underlying of its essence. To understand the dish we must understand the culture. Food connects us, culture to culture and person to person. Culinary innovation starts with a cultural understanding and respect.

Austrian startup Revo Foods has unveiled a new Taste Factory in Vienna. It's the world's largest industrial 3D food-printing facility, which Revo Foods believes could transform the production of plant-based seafood alternatives. Using 3D Structuring technology, the Taste Factory can produce up to 60 tonnes of plant-based products monthly. Unlike traditional food processing methods, Revo's approach operates under milder conditions, preserving vital micronutrients. The facility's first offering—a mycoprotein-based salmon-inspired fillet—hit European supermarkets on October 3rd. Robin Simsa, CEO of Revo Foods, says: "With the Taste Factory, we are showcasing that this technology works on an industrial scale. This enables a new generation of food innovations." The company's 3D Structuring technology precisely combines proteins and fats to mimic muscle meat's fibrous texture. This innovative process allows the company to create entirely new textures using simple, nutrient-rich ingredients like mycelium. #Foodtrends #Sustainability #Cultivated #Protein #Plantbased