Vienna-based vegan food tech company Revo Foods is unveiling its 3D-printed smoked salmon, called “Salmon With Attitude,” on March 6. The first tasting event of its 3D-printed smoked salmon will take place at Budapest Bagels in Vienna. Called “Salmon With Attitude,” the product looks just like real smoked salmon but was developed using new technology […]
Ukraine’s leading chefs Ievgen Klopotenko and Igor Mezencev recently hosted a gastronomy tour. In the tour organized by the chefs, the food culture of Ukraine, the historical and natural beauties of the country were introduced. Foodinlife Editor-in-chief Gökmen Sözen, who was taken on a gastronomy tour by two important chefs, had the opportunity to meet […]
According to Olive Oil Times’s news, Italy’s Ministry of Agricultural, Food and Forestry Policies has announced €69.2 million of funding for the country’s olive oil sector, with almost half of that sum coming from the European Union. The fund will be used to improve olive oil quality, lower the environmental impact of the country’s olive […]
The fifth of The Best Chef Awards will take place in Amsterdam on 13, 14 and 15 September. There will be three days of lectures and discussions that will culminate in the awards ceremony of this year’s best chefs. The presentation of 100 chef candidates from 35 different countries will be made through the organization’s […]
A new petition calls on Food Network to host a vegan food show. The Change.org petition, created by the nonprofit organization Farm Animal Rights Movement (FARM), explains that while the Food Network has aired more than 385 shows, it does not offer a completely vegan show to serve the growing demography of plant-based eaters. In […]
Sugar Lab, the world’s first true digital bakery, has launched a new line of 3D printed chocolate truffles and bonbons. Dubbed “glamorous desserts,” the range comes in original shapes and colors, capturing the potential for beauty and culinary customization of 3D printed confections. Collaborating with Chef Melissa Walnock of the Culinary Institute of America, Sugar […]
