The feast for out-of-home catering
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BioFach is the top event and t h e place to go for organic-loving professional chefs. At the special show cook + talk, trade visitors will learn about the latest organic products for restaurants and communal catering – and have a great opportunity to take inspiration from the trends presented. The key feature of BioFach 2016 will be the bridges built between the Olive Oil, Vegan and Wine Worlds of Experience and out-of-home and communal catering to give both exhibitors and visitors even more added value.
More and more people are opting for organics when they go food shopping, but it’s not just at individual level and in terms of home consumption that organic products are increasing in importance. A third of the total revenue obtained from food today is generated by people eating outside of their own four walls. Organic quality has long been a strong image carrier that attracts new guests and delights regular customers. Whether they’re new to the organic market or already provide organic products, however, catering professionals will always have a multitude of questions and challenges to deal with. At cook + talk, the get-together for professional chefs, organic certification, regional organic cuisine, costing, school canteen catering, organic hospitality and many other topics will be discussed with experts.
cook + talk 2016: display cooking, tours and conversations with fellow professionals
The programme for the cook + talk special show for BioFach 2016 has been put together with the help of organic industry association Bioland. Danila Brunner, the BioFach and Vivaness Director, said: “Following the successful premiere of cook + talk, which was organized completely by our partner Bioland in 2015, we have decided to expand this BioFach highlight further for 2016. As the organizer, we are involving ourselves even more in the out-of-home catering and restaurant sector this time. That means we need more cooking in addition to the talking, for example. In 2016, there will therefore be more activities and life in the cook + talk area as well as the usual helpful conversations between professionals.”
One new feature of cook + talk in 2016 will be the display cooking presentations. These will be held twice every day with experienced organic chefs such as Daniel Kluge, the head chef for the Autostadt’s restaurants, which are operated by Mövenpick. There will also be tours of BioFach once a day that take in exhibitors offering products in bulk packs. In addition, the supporting programme will include discussions on current topics, such as ‘Are the honest the fools? Organic certification as a guarantor for success’, or ‘Organic burgers for everyone’ and regionality. Among others, top representatives from international chef associations will be taking part in these discussions. Other things we will be drawing attention to are the presentation of projects and studies, strategies for introducing organic food to communities successfully, sustainability as a key area of expertise for professional chefs, and organics in school and nursery catering.
World of Experience: extra virgin olive oil and its use in out-of-home catering
In view of the many positive qualities attributed to organic olive oil, it makes sense to use this valuable organic product to an even greater extent in out-of-home catering than it has been until now. However, while traders concentrate directly on end customers, the out-of-home catering industry has to find other marketing strategies. Top chefs look for ideas and complementary ingredients for their creations, and managers of large enterprises or hospitals are interested in specific health benefits as well as taste aspects. If producers and traders recognize these needs as a starting point, they can use the benefits of organic olive oil to tap into new markets away from organic retail – and both small producers who supply speciality olive oils and large-scale producers who provide organic varieties for the mass market will profit from that.
It is what BioFach 2016 is focusing on. The trade fair will build a bridge between the Olive Oil World of Experience and out-of-home catering. With the help of partner and olive oil expert Richard Wolny, the World of Experience will once again be offering information and inspiration regarding everything connected organically produced olive oil. Besides the organic Olive Oil Award, the programme will include numerous presentations, discussions and talks.
The latest analysis methods for olive oil will be revealed in the Olive World of Experience, as will some inspired food pairings. With regard to food pairing, it is believed that the easier it is to combine foods, the more chemical components they will have together. For example, white chocolate and caviar are particularly well suited to each other. BioFach will be presenting interesting combinations involving olive oil in the Olive Oil World of Experience – and all of them will be appropriate for restaurants and catering establishments as well as for home use.
Vegan World of Experience: vegan lifestyle continues to boom
The demand for organic vegan products is continuing to grow, according to experts. It is believed this is because organic and vegan are closely related. The increasing popularity of the vegan lifestyle is reflected by BioFach’s youngest World of Experience, the Vegan World of Experience. It celebrated its premiere in 2015. Like the OLIVE OIL and WINE Worlds of Experience, it will treat trade visitors to more than just a product display: There will also be cooking, a chance to sample and plenty of opportunities to talk to fellow professionals. BioFach’s partner for the Vegan World of Experience is the Vegetarierbund (VEBU), the German Vegetarian Association.
To many consumers who follow a vegan diet, the availability of organic vegan products when eating out is important too. Non-animal dishes are being requested more and more frequently, and chefs and guests can both benefit from this trend, regardless of whether they’re in a large industrial kitchen or a top restaurant. The creative potential for industrial kitchens will be drawn attention to in product presentations and practice-oriented tasting sessions in the Vegan World of Experience. Highlight of the programme include show cooking and smoothie tasting sessions, panel discussions, short talks, readings and numerous networking opportunities with various initiatives and organizations from the industry.
One new addition to the 2016 Vegan World of Experience will be a cosmetics corner to accompany the book corner. To mark Vivaness’s 10th anniversary, exhibitors from the international trade fair for natural personal care will be displaying a selection of vegan natural cosmetics here.
Wine World of Experience: strong partners, award-winning winegrower products and organic wines for organic menus
In the Wine World of Experience, winegrowers from all over the world will be showcasing their products. Trade visitors will be able to degust wines from specific years in a tasting area, the Vinothek, along with winners of the international organic wine award, the Mundus Vini BioFach. The award has been organized in cooperation with Meininger for many years now. New features for 2016 include tabletop presentations, the Vinothek and Ecovin as a partner for the Wine World of Experience.
Gourmets and connoisseurs appreciate wines that suit the menu being available when they go to a restaurant. As organic wines are a must on wine lists these days, the Wine World of Experience goes hand in hand with BioFach’s cook + talk as well and has a supporting programme that will complement the get-together for professional chefs. In the World of Experience’s catering section, visitors will be free to try a wide range of wine-culinary combinations.