As you know we do quite some flavor analysis. The new ingredients we select by asking chefs, bartenders, food industry. But not all requested ingredients we analyze. For example we got recently the request to analyze Bluefin Tuna, but this type of ingredient we will not add to our database due to overfishing.We care about World’s Food Sustainability. One of the checklists we use is the Good Fish Guide by the Marine Conservation Society.

The difficulty is often that the ‘Good Fish’ depends very much on the location, the technique of fishing.So the answer is not black and white, not always that straight forward.
Like Mugaritz does serve Tuna, but catched into a sustainable way by a local traditional fisher.
But we have to start somewhere. Our website we give a short overview, but please give us your thoughts.

This movie Ocean2012 explains visually the risk of catching too much fish.

We have been recently nominated for the 100 brilliant companies 2012 by Entrepreneur.com 

We are reaching about 1 million food professionals worldwide in about 30 countries like US, UK, Belgium, The Netherlands, France, Canada, Spain, Italy, Australia, Germany, Japan,…

Last week, we were part of a conference in China on pastry, bread,… together with the chefs of Mugaritz, Moto, B&P,… looking how we can support better the Asian chefs and food industry.