Plant-Based Appetizer Experience from Metro Türkiye and Beril Oymak | HORECA TREND
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Fairs and Events

Plant-Based Appetizer Experience from Metro Türkiye and Beril Oymak

Metro Turkey, which respects all nutritional preferences and believes that there is a plate for everyone at the table and says "There is Room for Everyone at the Table", has created a special vegan table experience with the Metro Chef Veggie Plant-Based Appetizer Family, which it added to its plant-based product selection.

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Plant-Based Cuisine Chef Beryl OymakMetro Chef Veggie Plant-Based Haydari, Roasted Eggplant Appetizer, Plant-Based Carrot Tarator, Plant-Based Dried Tomato Appetizer varieties representing our traditional taste were presented at the special vegan table prepared by , both plain and interpreted in the recipes. Metro Turkey At the dinner party hosted by the guests, the plant-based appetizers received full marks from the guests with their deliciousness.

Metro Turkey, which offers solutions that can fully meet demands and needs by developing products for end consumers as well as the food and beverage sector, which is its largest field of activity, continues to add new varieties to its products for plant-based nutrition, which is today's rapidly rising nutrition trend, saying "There is Room for Everyone at the Table". Metro Turkey, which not only offers a variety of innovative products but also inspires the preparation of menus that can be created with these products, organized a special dinner party with the concept of "Plant-Based Appetizers". At the invitation, where Plant-Based Kitchen Chef Beril Oymak prepared a special menu, this experience, which received full marks from the guests for the interpretation of four types of plant-based appetizers reflecting our traditional taste with flavors such as stuffed meatballs, wraps and salads, proved once again that unique tastes can be created with alternative protein sources.

“There is Room for Everyone at the Table!”  

Stating that they have focused on sustainability and the demands and expectations of consumers since the first day in our country, where they have been operating for approximately 35 years. Metro Türkiye Corporate Communications and Public Relations Manager Dr. Asli Duran, “Plant-based nutrition, which offers alternative protein sources, is a rapidly rising trend in terms of both sustainability and healthy nutrition. As Metro Turkey, we respect all nutrition styles with a responsible business model, respond to changing consumer behaviors and demands, and contribute to the sustainability of our world. With this understanding, we have been offering hundreds of products for many years to meet the needs of consumers who prefer a plant-based diet, both at home and in professional kitchens. "In addition to our product solutions, our aim is to show that there can be a plate suitable for every diet on the table, and in this sense, to provide both information and inspiration to the food and beverage industry," he said.

Duran pointed out that, as Metro Türkiye, they offer hundreds of plant-based product alternatives and emphasized that they create added value for the gastronomy world. "With our own brand, Metro Chef Veggie, we offer plant-based alternatives to modern and local flavors to our customers. In addition, we see it as our responsibility not only to develop innovative products but also to create added value for the gastronomy world with these products. Today, together with our chef, we combined wrap, salad and vegan stuffed meatballs with our plant-based appetizers. "All these flavors we offer reveal a rich variety of tastes and inspire everyone who is a chef in their own kitchen," he said.

4 different types of plant-based appetizers offered under the Metro Chef Veggie brand make our traditional taste accessible to everyone in BonVeno stores as well as in Metro Turkey. Metro Chef Veggie Plant-Based Haydari prepared using Fermented Strained Cashew, Metro Chef Veggie Plant-Based Roasted Eggplant Appetizer, Metro Chef Veggie Plant-Based Carrot Tarator and Metro Chef Veggie Plant-Based Dried Tomato Appetizer prepared with cashew spread as an alternative to cheese, probiotic content It meets the needs of consumers with its gluten, additive and preservative-free features.

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Source: HORECA Trend and Metro Turkey

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Fairs and Events

Kütahya Porcelain Attracts Attention in Singapore

Kütahya Porcelain introduced its future-oriented designs to the participants at the FHA HoReCa Singapore Fair held at the Singapore Expo Center between 22-25 October 2024.

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The FHA-HoReCa Fair was held at the Singapore Expo Centre from 22-25 October. More than 45 industry professionals attended the event, which offered attendees the opportunity to discover the latest trends in the global market, follow new product launches and experience the latest technologies.

Kütahya Porselen took its place at the FHA-HoReCa Singapore Fair and exhibited its designs that shape the future to industry professionals from all over the world. Standing out with its innovative designs and high-quality products, Kütahya Porselen attracted great attention from participants with its Bone Pera Banquet, Panio, Wellington, Gyoza and Kratos Tile Legacy collections.

Kütahya Porcelain Executive Board Member Tanzer Polat Yılmaz: “As the pioneer of the world porcelain sector, we shared our goals of shaping the tables of the future together with our visitors at FHA-HoReCa.”

Kütahya Porcelain Executive Board Member Dr. Tanzer Polat Yılmaz made the following statement regarding the fair: “Taking part in a prestigious event like FHA-HoReCa has once again revealed the strong presence of our brand in the international arena. With our slogan ‘Let’s Shape The Future Together’, we wanted to emphasize our innovative approach focusing on innovative designs and the strength of our production capacity. As the pioneer of the world porcelain sector, we shared our goals of shaping the tables of the future together with our visitors at the fair. These goals also reflect Kütahya Porcelain’s determination to lead the sector. We will continue to take exciting steps that will determine the porcelain world of the future.”

Both Aesthetic and Durable: Bone Pera Banquet

Kütahya Porselen's Bone Pera Banquet, which perfectly combines functionality and aesthetics, was designed to present every meal in the most special way. Bringing together the modern elegance and simple chic sought by the HoReCa sector, the collection adapts to different presentations with its timeless design. Bone Pera Banquet, which attracted great attention at the fair, offers an ideal platform for chefs to showcase their creativity, and has superior features in terms of both aesthetics and durability with its edge breakage guarantee.

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Silent Symphony: Panio

Panio, which won the 'Excellent Product Design' award in the Kitchen category at the German Design Awards 2024, became one of the most striking collections of the fair with its beige and anthracite color options. Designed by Kütahya Porselen, inspired by the vibrations of sound waves, the Panio collection offers an elegant dining experience accompanied by a silent symphony.

Next Generation Design: Wellington

The Wellington collection, one of Kütahya Porcelain's innovative works brought to life with new generation technologies, brings together elegance and functionality flawlessly. Drawing attention with its modern design, the series allows chefs to display presentations that reflect their own style.

Grace of the Past: Kratos Tile Legacy
Offering an unforgettable table experience by combining the elegance and cultural heritage of the past with modern design, Kratos Tile Legacy blends historical texture with today's aesthetics with its design adorned with traditional motifs and shaped by handwork.

Natural Look: Gyoza

The Gyoza collection exhibited at the fair made a difference with its natural stone appearance and hand-made feel. Gyoza, which makes you feel peace and balance with its black and white matte glazes, adds a brand new dimension to the dining ritual.

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Nature Inspired Collections

Kütahya Porcelain also introduced the Casa Blue, Black Ice, Salda, Rust Green, Rust Brown, Earth and Dune series of the Kratos collection, which brings together the vibrant colors and textures of nature with modern designs, to the participants at the fair. The series, where each piece is meticulously crafted with inspiration from the unique beauty of nature, received great acclaim.

Source: HORECA TREND and Kütahya Porcelain

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Fairs and Events

Lezita Introduced Its Most Innovative Products to the World's Food Giants at SIAL Paris

Lezita introduced its newest chicken meat products, as well as its flavors such as frozen potatoes, onion rings and ready meals, which it developed in line with its vision of becoming an international food brand, to nearly 8 thousand food companies at SIAL Paris, the world's largest food and beverage fair.

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Lezita, one of Turkey’s largest industrial establishments, participated in SIAL Paris 60, which celebrated its 2024th anniversary this year. Lezita introduced its innovative products developed with the motto “Flavour of Life” at the fair held in Paris between October 19-23. Lezita General Manager Mesut Ergül said, “In the organization where the latest trends and innovations were discovered, we introduced our most innovative products in the chicken meat category, as well as our flavors such as frozen potatoes, onion rings and ready meals, which we added to our product portfolio in line with our vision of becoming an international food brand, to nearly 8 thousand food companies from all over the world.”

“We are expanding our export market with fairs like SIAL”

Stating that fairs are of great importance for Lezita’s visionary goals, Mesut Ergül said, “We develop new collaborations at fairs like SIAL and provide important opportunities to reach bigger goals abroad. While we strengthened our relationships with our current customers at SIAL, we had the opportunity to introduce our products to potential customers. We represented our sector in the best way at SIAL Paris, which has been an indispensable meeting point for the food industry for the last 60 years. We think that the fair will contribute greatly to the growth of our export market, which has reached 70 countries.”

The world's largest food and beverage fair, SIAL Paris, hosts companies from the meat and dairy products, grocery products, frozen foods, alternative biofood, seafood, beverages, catering and snacks, fruit and vegetables, and food processing sectors every year. Nearly 2024 companies from 130 countries opened stands at SIAL Paris 8.

Source: HORECA TREND and Lezita

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Fairs and Events

American Chefs Enter the Kitchen with Young Turkish Chefs

Türkiye, the world's food warehouse, is increasing its collaborations with American chefs to reach its $5 billion export target in the United States market.

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Within the scope of the TURQUALITY Project called Turkish Tastes, which has been successfully carried out for 5 years by the Aegean Exporters' Association to increase food exports to the USA, American chefs Reimund Pitz and Jay Marshall visited flavor spots in Turkey and got into the kitchen with students from Yaşar University Gastronomy Department.

Speaking at the event at Yaşar University, Aegean Furniture Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel noted that the second phase of the Turkish Tastes Project has been implemented and that the Turkish food sector, which offers products of Mediterranean cuisine, has reached the commercialization stage in the US market.

Gürel, who stated that they gave the message to Americans, “Whatever you cook, make it using Turkish products,” said, “We want them to use Turkish thyme, fish, grains, dried fruits, olives and olive oils, fruit and vegetables, and eggs. We have been running a successful project for this purpose for 5 years. We have made good collaborations with universities and chefs. While our food exports to the US were 2018 million dollars in 708, we reached 2023 billion 1 million dollars by the end of 712. Our Turkish Tastes project has a big share in this success.”

Our Fish Exports to the USA via Air Cargo Gained Speed

Sharing that they have closed the world's protein gap, Aegean Fisheries and Animal Products Exporters' Association President Bedri Girit said that fresh fish exports to the USA with Turkish Airlines Cargo have gained momentum.

“We are the first in Europe in sea bass and sea bream,” said Girit, “Sea bass and sea bream also stand out in exports to the USA. We have recently started exporting Turkish salmon. Our cheese products are on the shelves of local markets. We have started to export honey and eggs regularly. Protein-based nutrition prevents obesity. The valuable fatty acids in our products directly contribute to brain functions and ensure the growth of smart generations.”

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Yaşar University Gastronomy Department students prepared a menu with American chefs consisting of Mini Karakılçık Kumru Bread, Sumac Butter, Sea Bass Sambosa, Söğürtme Parfait, Pestil Coulis, Sea Bass Ballotine, Wheat Risotto with Hazelnut & Sage, Kashar Cheese Tuilles and Fig Strudel. The lunch was attended by Yaşar University Vice Rector Prof. Dr. Yiğit Kazançoğlu, General Secretary Ender Duran, Vice Rector Responsible for International Competition Mehmet Hasan Atasoy, Aegean Fisheries and Animal Products Exporters' Association Chairman of the Board of Directors Bedri Girit, Aegean Furniture, Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel, Aegean Exporters' Association Secretary General İ. Cumhur İşbırakmaz, Deputy Secretary General Serap Ünal, Yaşar University Department Heads Ata Türkfidanı and Hüseyin Arslan, Gastronomy and Culinary Arts Department Head Prof. Dr. Seda Genç, Gastronomy and Culinary Arts Department Faculty Member Dr. Lecturer Ezgi Fadıloğlu, Executive Chef Selin Güloğlu and Administrative Chef Mehmet Gürses attended.

Source: HORECA TREND and Aegean Exporters' Associations

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