A Unique Cutlery Collection for Casual Dining Restaurants: Bonna Vouge | HORECA TREND
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HORECA Supply

A Unique Cutlery Collection for Casual Dining Restaurants: Bonna Vouge

Premium porcelain brand Bonna, while producing solutions for different needs of the HoReCa sector, also draws attention with its complementary tabletop products. Collaborating with famous British designer Nick Holland for the Cutlery category, the brand offers a great alternative for casual dining restaurants and businesses that want to create a modern, comfortable and daily style on their tables with the Vogue Collection. 

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Turkey’s first and only 100% HoReCa brand Bonna continues to produce solutions for the different needs of industry professionals. Taking its promise of “perfect dining experience” to the next level every day, the brand is also highly acclaimed for its complementary tabletop products. Working with famous British Designer Nick Holland for its Fork-Spoon-Knife Collections, the premium porcelain brand strengthens its claim in design with ergonomics and the durability brought by stainless steel.

Designing the Vouge Collection, which reflects the comfortable ambiance of the casual dining world for casual dining restaurants that want to create a modern, comfortable and daily style, Bonna offers its users gold, bronze and antique options. Providing a more comfortable grip during the meal, Bonna Vogue has soft and curvy lines. A unique collection with its sculptural shape, beautiful details and Scandinavian stance, Vouge takes its place on the tables as an indispensable part of a perfect presentation.

Source: HORECA TREND and Bonna

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Air Conditioning (Heating & Cooling)

Çukurova Isı Proves Its Efficiency Claim in Radiant Heating with New R&D Investment

Çukurova Isı continues its R&D investments without slowing down in line with its sustainability targets. The company, which has recently established a first in Turkey with its radiometer laboratory, aims to develop efficient and high value-added products. Çukurova Isı, which measured the performance of the GOLDSUN CC ceramic plate radiant heater and the competitor product, which is frequently encountered in the market after GOLDSUN, in the radiometer laboratory, shared the test results with the public.

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Having a 65 percent market share in radiant heating systems, Çukurova Isı continues to take steps to reinforce its mission of being a pioneer and leading company in the sector.

Another First in Turkey with its Radiometer Laboratory

Çukurova Isı, which is the solution partner of many businesses such as industrial facilities, cafes and restaurants with its advanced technology radiant heaters, continues its R&D investments without slowing down in line with its sustainability goals. The company, which aims to develop efficient and high value-added products with its latest radiometer laboratory, is proud to have signed another first in Turkey.

The company, which measured the performance of the GOLDSUN CC ceramic plate radiant heater and the competitor product frequently seen in the market after GOLDSUN in the radiometer laboratory, shared the test results with the public. Within the scope of this study, Çukurova Isı 11 kW Goldsun CC ceramic plate radiant heater product with 2000 W power, rival company 12 kW The performance of the ceramic plate radiant heater product with a power of 1000 watts was measured with the Elvhis Radiometer, and their radiant efficiency and the amount of energy they consumed per kW were calculated. In addition, the kW/m² measurements obtained in the study were converted into temperature increase dT graphs, and a visual of the perceived temperature increase of the devices was prepared. Accordingly;

While the GOLDSUN CC ceramic plate radiant heater created a temperature increase (dT) of 2 °C in the environment from a distance of 8,24 m, the competitor's product was able to provide a maximum temperature increase (dT) of 5 °C in the effective heating zone.

Radiant efficiency of GOLDSUN CC percent 60,19 while the competitor's product percent 44,67 is; GOLDSUN CC to produce 1 kW of radiant heat 1,66 kW, while the competitor's product 2,23 kW was seen to be wasting energy.

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Goldsun CC is 35 Percent More Efficient

Measurements made with the Elvhis Radiometer show that the GOLDSUN CC ceramic plate radiant heater is more effective than the competitor's product. 35 percent more efficient that and 181 Euros/year so about 6.721 TL/year showed greater savings.

Source: HORECA TREND and Çukurova Heat

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HORECA Supply

Secrets of Bulgur That Get Full Marks from Dietitians

Bulgur continues to be a favorite of dietitians with its fiber-rich and low glycemic index structure. Duru Gıda Nutrition Consultant Dietitian Emine Uluçay, while talking about the healthy life-supporting properties of bulgur, also drew attention to its being a whole grain food and its high fiber content.

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Practical, accessible and recommended by dietitians with its various usage options, bulgur draws attention with its low glycemic index and fiber-rich structure. Underlining that there are several important reasons why bulgur is frequently recommended by dietitians, Duru Food Nutrition Consultant Emine Uluçay“Thanks to its high fiber content, bulgur supports digestion and intestinal health, keeps you full for a long time. We can say that bulgur, which increases the feeling of satiety, is a healthy alternative because it prolongs the feeling of hunger. At the same time, it helps balance blood sugar thanks to its low glycemic index,” he said.

Healthy Alternative for Long-Term Fullness

Stating that bulgur can be used as an accompaniment to many dishes and is a food that can be preferred during diets for those who care about weight control, Emine Uluçay said, “Bulgur is a versatile food. It can be used in many different ways in salads, soups, stuffed dishes or pilaf. Consumed alongside animal protein sources such as meat, chicken, fish or plant protein sources such as legumes, bulgur provides a long-term feeling of satiety as it balances blood sugar. It is suitable for use in both healthy and practical recipes.”

Uluçay, who emphasized that bulgur is rich in vitamins, minerals and antioxidants because it is a whole grain food, said, “Bulgur contains B group vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), vitamin B6 and folate (B9), which are important for energy metabolism and nervous system functions. It is also very rich in minerals such as iron, magnesium and zinc. Whole grains protect heart health and support digestion thanks to their high fiber and nutrient content. On the other hand, it can help with weight control and reduce the risk of some chronic diseases.”

Duru Gıda Adds Flavor to Tables with Natural Stone Mill for 89 Years

Duru Gıda, which has been working for 89 years to offer all its products, especially bulgur and legume varieties, to the consumer in the most natural and delicious way, has the distinction of being the only company in the sector and in the world that produces bulgur with a natural stone mill. The effect of Duru Bulgur on healthy nutrition is supported not only by local experts but also by international research. The analysis conducted by Duru Gıda on the glycemic index (GI) at Mukogawa Women's University in Japan revealed that bulgur provides a long-term feeling of satiety and prevents hunger pangs with a GI value of 54,9. This finding has proven once again that bulgur is a valuable food for a healthy life and has protective properties against diabetes.

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Source: HORECA TREND and Duru Bulgur

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Food Producers

The Good Wild, the Food of the Future, Can't Get Enough of Awards!

Drawing its inspiration from the traditional innovation methods of sprouting and fermentation, as well as the rich culture of Anatolia, The Good Wild is rapidly advancing towards becoming the food of the future by winning two more important awards in the international arena.

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Working with passion and determination in the food field for years Dilara KocakHe is the founding partner of The Good Wild, is a pioneer in the “upgraded food” category not only in Turkey but also worldwide with plant-based protein and sprouted fermented legumes. The brand is proud to have won a total of 8 international awards as it leaves its first year behind.

The Good Wild, which set out with the mission of creating a radical change in nutrition culture for the future of food, is a world first and with this success, it is turning our country into a global example. The brand, which was founded by taking inspiration from the cultural richness of Anatolia, was first awarded the “Certificate of Excellence” for its creative works designed by Eda Gündüz at the International Typography Awards 2024 (ISTD) held in London. As The Good Wild enters its second year, it continues to consolidate its success by winning awards at the palace table in England. The brand received the “Most Innovative Diet Product of 3” award with its “Sprouted Crispy Snacks” at the “2024rd Food Innovation Summit” held at Boğaziçi University.

In July, The Good Wild completed its first round of investment led by Founder One, the first impact investment fund in Germany, Switzerland and Turkey. Now, the brand, which is on its way to becoming a global player and preparing for export, continues its R&D studies as a role model of TÜBİTAK's EU-supported Turkey Food Innovation Platform (TUGİP).

The Good Wild Co-Founder Dilara Koçak, who crowned her success with these awards on her journey to find a solution to hunger in the world, said: “As we prepare to celebrate the 101st anniversary of our Republic, I am happy to share the success news of The Good Wild, a local brand. As a nutritionist who was educated in the schools of this country and learned a lot from its culture, it is a great source of pride for me to turn the brand I dreamed of into reality and introduce it to the world in a short time. As a woman, I know how much I owe to our republic and I will continue to pay my debt by working, producing and sharing.”

Dilara Koçak, who not only produces but also continues her marketing activities with a global vision, is preparing to bring The Good Wild to the shelves of the most important gourmet markets, especially in Europe, in the near future.

Source: HORECA TREND and The Good Wild

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