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EuroAmusement Professional 3-2018-Leseprobe

Seite 64 EuroAmusement Professional 3-2018-LeseprobeMeetingPoint
Genuss beim erwachsenen Publikum sorgen sollen. Der Hersteller,
der die für die Slush-Getränke benötigten Sirupe ausschließlich in
Deutschland produziert, bietet einige seiner Sorten ohne künstliche
Farbstoffe an, überwiegend sind die
Produkte vegan.
Anfang dieses Jahres führte Getränke-Gigant Coca-Cola in seinem
Eistee-Segment mit ,,Fuze Tea"
eine erfrischende Neuheit ein: das
Getränk besteht aus Tee-Extrakt,
Fruchtsaftkonzentrat und Kräutern
und weist dank Stevia-Süßstoff nur
einen geringen Zuckeranteil auf.
Beleuchtete Front-Displays sollen das von den Freunden der Erfrischung produzierte bunte Slush-Getränk
Ein neues Premium-Produkt für
noch auffälliger präsentieren. Während im Bild eine Batterie von mehreren Slush-Maschinen zu sehen
Eistee-Liebhaber wird der Konzern
ist, bietet das Unternehmen für die ,,Slush-Massenproduktion" in Freizeitparks auch eine ,,Massive
Production" (MP)-Maschine an (eine MP erzielt die Leistung dreier einfacher Kammern). Speziell für
in diesem Sommer mit ,,Honest Bio
Indoorparks wurde die neue Maschine ,,Karma" auf der Messe vorgestellt ­ bei der kompakten Softeis- &
Tee" auf den Markt bringen. In den
Frozen Joghurt-Maschine handelt es sich um die Weiterentwicklung des Vorgängermodells ,,U-Go".
drei biozertifizierten GeschmacksIlluminated front displays are set to strikingly present the colorful Slush ice mixtures from
sorten Zitrone-Honig, HimbeereGermany's Freunde der Erfrischung. The pictured battery of several slush ice machines can be replaced
Basilikum und Pfirsich-Rosmarin
by a "massive production" (MP) machine, producing the same output as three single chambers.
handelt es sich bei dem in nachhalFurthermore, the "U-Go" soft ice cream & frozen yoghurt machine has been refined ­ the updated
tigen Mehrweg-Glasflaschen abgecompact version is dubbed "Karma".
füllten Getränk um eine vergleichsweise kalorienarme Eistee-Variante.
Zwei der drei Sorten sind zudem vegan. Das bereits 2017 einge- research and development institute food & more). Pink Cube
führte Produkt ,,Vio Bio Limo leicht" soll demnächst übrigens is intended to serve as a source of inspiration and a trendauch in den Geschmacksrichtungen Kräuter und Ingwer erhält- setting guide for restaurateurs and bakers in making future
product decisions. This year the Pink Cube forum went into
lich sein. (SH/PP)
its sixth round, focusing on the following three trends:
www.internorga.com

The Latest from the
Food Trend Factory
For years, the halls of the Hamburg Messe & Congress
center have been the setting for one of Europe's leading
trade fairs for the catering and hotel industry. This was the
92nd time that industry professionals met here for the fiveday Internorga fair which took place in March. According
to official figures, around 93,000 visitors flocked to the
exhibition. The trade fair is recognized as a trend factory
for innovative products and creative concepts which also
serve as a source of inspiration for leisure facility operators.
According to the survey conducted as part of our park report,
an average of 31 percent of additional sales in European
theme parks in 2017 were generated in the F&B sector (cp.
EAP 2/2018).

Pink Cube Trend Forum
Internorga offers a special platform for the presentation of
international food trends; the "Pink Cube" forum initiated
by food trend researcher Karin Tischer (founder of the
106 EuroAmusement Professional 3/2018

1. "Digitalization" is leading to new eating habits
The digitalization of workflows and communication
processes hasn't overlooked the catering industry. While
the first companies and delivery services are already testing
robots and drones for (home) food delivery, restaurants are
increasingly offering their guests digital entertainment, and
no longer just in the form of TV shows and football matches.
Now guests can enjoy interactive storytelling right at their
tables. "Experience gastronomy" and "eatertainment" are
the catchwords that have given rise to developments such
as "Le Petit Chef". In the projection show developed by
Belgian artist collective Filip Sterckx and Antoon Verbeeck
(company: Skullmapping), the protagonist, "Le Petit Chef",
is brought to life digitally as a 3D illusion. Walking in Marco
Polo's footsteps, the little chef travels around the world
creating exotic dishes in front of guests' eyes that are being
prepared simultaneously in the "real" restaurant kitchen.
Skullmapping was able to win over the cruise line Celebrity
Cruises as a customer for "Le Petit Chef", amongst others.
2. "New experiences for all of the senses"
There are no limits when it comes to creative ideas in the
visually appealing staging of food and beverage offers. They
can range from spectacularly colorful all the way to strictly
traditional. So-called "bowl food" (food served in a bowl)
is one example of an appetizing food arrangement, with

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