Category Archives: Foodpairing

NEW FOODPAIRING WEBSITE UPGRADED WITH DYNAMIC TREES

To have a better overview of the combinations you can make based on Foodpairing, we now have a new website. Well, our new website Foodpairing.com contains more than 1000 products, of which 100 of them you can see for free + brands are always for free: Heinz ketchup, Grey Goose, Leffe,… and many more Foodpairing recipes from easy to pro.

NEW FOODPAIRING WEBSITE

It is incredible how many of you are using our Foodpairing website. Thank you for the support!! Over the last few years we got more and more questions about adding more (local) ingredients, improving the functionality (search function, dynamic tool), better explanation…
To give an answer to all this questions, we invested in a new website: Foodpairing

Also the visualisations became easier; the closer to the center, the better the match. So matches duck better with cucumber than e.g. pork.

In the free version you can see several brands and Foodpairing recipes: Try it
In the pro horeca version, the trees become dynamic, you can explore more than 500 ingredients, jump from 1 tree to another tree, explore categories (they fold open and give you an overview per category), you can add ingredients to your recipe box (taking into account your selection), you can add recipes, pictures,…Signup pro horeca
Feel free to give suggestions or remarks.

FOODPAIRING AT TEDx


Bernard Lahousse explains in this video for TEDx Flanders the importancy of flavors, and showed us how food or beverages can be combined with each other.

Food and/or beverage can be combined when they have the major flavour components in common. Some of the applications of foodpairing are:
1. Make new combinations
2. Make bridges if they don’t combine
3. Food is interchangeable

More information on:
Foodpairing

IMPRESSION OF FOODPAIRING EVENT THE FLEMISH PRIMITIVES

Already a short impression of a very succesful day where we combined chefs form Belgium, France, The Netherlands, with guests like Peter Barham, Andrew Dornburg and Karen Page, Bart De Pooter, Heston Blumenthal, Albert Adria, Universities: KULeuven, Ugent, Food companies: Jules Destrooper, AB Inbev, Belgomilk, Unilever, Gourmandine, Alpro, Verstegen, Rougié, SDVO, Kraft, Belcolade to inspire and demonstrate how foodpairing can be used to obtain tasty, unexpected combinations