Article

Mr Bernard Lahousse is one of the founders of Foodpairing, a science-based tool that helps to develop new flavour combinations. Following his presentation at Taste Tomorrow in China in May 2012, we sat down with him to discuss this inspirational tool.

Foodpairing is a source of inspiration that allows chefs, bartenders and others in the food industry to create new combinations of ingredients for dishes or drinks. Foodpairing is not based on intuition or existing recipes, but on science, providing an objective overview of possible pairings.

 

Print the article

Featured

• 

  5 x concepts that showcase their craftsmanship

  Craft is hot! Consumers are happy to pay more for food with a human touch that showcases the artisan’s love for the product and the craft. That was revealed in the latest Taste...

  Read the story

• 

  The multi-sensorial aspect of freshness

  According to the Taste Tomorrow survey, freshness defines consumers’ perception of quality. Scent, baking time, a short shelf life, look & crunchiness all play a key role in this....

  Read the story

• 

  Express your love of craft with this Fusion Focaccia

  Craft is hot and consumers are willing to pay more for handcrafted products. This is all about food with a human touch that showcases the artisan’s expertise and their love for the...

  Read the story