Koppert Cress, producer of 'innovative' micro-vegetables for international gastronomy, has joined forces with the Skills for Chefs event team to run a new competition.
Koppert Cress UK to launch new ‘Cress Couture’: Expertly Curated Microgreens Subscription Boxes
Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.
Koppert Cress CEO Rob Baan received the prestigious prize, Agricultural Entrepreneur of the Year 2020
Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe.
These small plants are full of vitamins and minerals. They are a nice addition to a healthy diet.
Aikiba® Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste. Aikiba Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste.
The World Association of Chefs Societies (Worldchefs) is thrilled to announce the 1st Vegan Competition Seminar was held in Palermo, Sicily during Expocook 2020, an annual restaurant business exhibition.
The exposition Countryside, The Future opens at the Solomon R. Guggenheim Museum in New York on February 20, 2020.
Paul Da-Costa-Greaves FIH MCGB Culinary Countries Manager for Middle East, Asia, UK & Ireland says it gives me great pleasure to bring on board Nabeil Kadamani.
On the 20th of November is the official launch of the completely new Koppert Cress website and the company’s new visual identity.
Cuzco Leaves is a leaf with cucumber taste. When used raw it is a visually attractive ingredient. It makes rich dishes taste fresher and lighter. Use (part of) the leaves, as the stem may be too strong in taste.