For over 12 years, our Future Cuisine vegan catering has relied exclusively on organic products. This decision is based not only on the conviction that organic products are of better quality, but also on the fact that they offer a significantly better taste compared to conventional foods. But what really makes organic food so special? Let’s take a look at some key aspects.

Environmentally conscious cultivation

Organic food is grown without synthetic pesticides and herbicides. This not only protects our environment, but also reduces the chemical load in our food. Organic farming is less destructive to ecosystems and contributes to sustainable agricultural practices.

More nutritious

Interestingly, organic products often have a higher nutrient and polyphenol content due to the absence of pesticides and the presence of natural plant defenses. These natural defenses that plants produce in the absence of stressful situations often have nutritional benefits for humans.

Health aspects

There are concerns about pesticides in food based on studies. These show potential risks for weight gain and certain types of cancer. Long-term exposure to certain chemicals from pesticides may slightly increase the risk of some cancers. However, it is important to emphasize that the health benefits of eating fruit and vegetables outweigh the risks.

The taste speaks for itself

At Future Cuisine, the first-class vegan caterer from Zurich, we have found that organic products are not only healthier, but also superior in taste. This difference in quality and taste is a key reason why we will continue to opt for organic products in the future.

Transparency and further research

The importance of transparency in food labeling and the need for further research, especially in the area of the microbiome and long-term effects, are essential. Understanding the effects of our diet on our gut bacteria is an emerging area of science that could provide many answers to our overall health.

As a plant-based food scout, Lauren Wildbolz has already reported on this here.

Conclusion: A conscious approach to food choices

In conclusion, organic food not only offers environmental and nutritional benefits, but also an excellent taste experience! It is essential to see these benefits in the context of general eating habits. Making informed decisions based on current knowledge and keeping an eye on new research findings is the key to a healthy lifestyle and a sustainable future.

Presents Future Cuisine vegan catering, your partner for high-quality, tasty and sustainable organic catering solutions.

Are there any diets that really work for you? This question has been asked again and again since ancient times. You intuitively know that your diet is closely linked to your health. So if you’re not feeling well, you know you should make some changes to your diet, but with so much conflicting advice, it seems impossible to keep track.

There are diet plans, diet bars, diet soups, diet books, diet influencers and diet gurus – where should you turn? Should you completely avoid animal products or should you leave out everything except animal products? Veganism and the carnivore diet both have enthusiastic followers, but they can’t both be right, can they?

In this episode of the ZOE Science & Nutrition podcast , you’ll hear from Stanford Professor Christopher Gardner and ZOE Chief Scientist Dr. Sarah Berry.

With decades of experience researching the links between your food and your health, they help you understand fad diets and tell you what you should really be eating to improve your health and happiness.

Summary of the episode

One of the biggest misconceptions about diets is that you only have to stick to them for a short time and then it’s over.

In reality, a healthy diet should be a lifelong journey. So it needs to be something you can stick to – a real lifestyle change.

As Sarah often says: “If a food is too healthy to be enjoyed, it’s not healthy at all”. These changes must be permanent. But the good news is that it’s never too late to benefit from an improved diet. Regardless of your age, you will likely see improvements in your cholesterol levels, blood sugar, inflammation and weight when you switch from an unhealthy to a healthy diet.

A recent study has shown that switching from an unhealthy to a healthy diet at the age of 40 can extend your life by a decade. And a changeover at 70 still adds about 5 years. With so much extra time in life, a healthy diet should be a priority for everyone.

Before we explain the best way to eat, let’s ask ourselves which diets are the worst for your health.

According to Christopher, the most restrictive animal-based diets are the worst: keto, paleo, carnivore and the Atkins diet. They contain a lot of saturated fat, but hardly any fiber, and it is almost impossible to keep them down in the long term. If a dietary change is a journey, then it must take place on a path that you can follow – you must enjoy it. For example, hardly anyone can stick to the keto diet for the rest of their lives.

So what should you do?

Christopher and Sarah‘s overarching message is: wholefood, plant-based. No hocus-pocus, no powders, potions or incantations. No overpriced pills or sales pitches. Only whole foods with a focus on plants, so eat vegan if possible.

And instead of trying to change everything at once, as is the case with fads, you should start by making a few realistic changes that you can implement immediately.

The message is simple, but it can have a big impact. Whole plant foods – such as a piece of fruit, a handful of nuts or a can of peas – are rich in fiber. Fiber nourishes your gut microbiome; it also takes longer to be eaten and digested, which means you can feel fuller for longer. At the same time, plants contain a heady cocktail of healthy compounds, including polyphenols, which act as antioxidants and are anti-inflammatory.

Animal products, on the other hand, contain neither fiber nor polyphenols.

Another important difference are the fats. Animal products contain saturated fats, which increase the risk of heart disease if consumed regularly.

The vegan diet: Plants, on the other hand, contain practically no saturated fats, and even plants with a high fat content – such as nuts and avocados – contain healthy monounsaturated and polyunsaturated fats.

Although nutritionists are still wrestling with the enormous complexity of human nutrition, we now know that none of the popular, celebrity-endorsed diets will work in the long term. We need long-term changes that prioritize real food over fancy marketing. There is no perfect diet for everyone – after all, we are all different – but if you adopt the mantra “whole food plant-based diet, the vegan base”, you will stay grounded. And remember: it’s a marathon, not a sprint (even if it is hopefully less strenuous and certainly tastier).

“I have a doctorate in nutritional science. I still change my diet when I do further studies,” explains Christopher. “You should get involved in experiments. The nice thing about food is that you can repeat it every day if you want.

Make small, sustainable changes. Listen to your body and keep experimenting. Be lenient with yourself. You may try something and it may not work, and that’s okay. If you think of it as a journey, you can enjoy the process and just get on with it.

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“I’ve Seen The Future And It Will Be” – FUTURE CUISINE, presented by Lauren Wildbolz and her team, the experts for vegan organic catering.

Discover a new dimension of vegan catering in Zurich with FUTURE CUISINE. Lauren Wildbolz, the Swiss pioneer of vegan cuisine, is dedicated to creating exquisite vegan dishes and vegan menus based exclusively on the best plant-based ingredients. These culinary creations embody the future of vegan food – an era of intense flavors and incomparable, purely organic, taste experiences.

Our offer includes not only vegan and purely organic catering, but also customized solutions for every occasion – whether business events, birthday parties or vegan weddings. FUTURE CUISINE promises an unforgettable experience for you and your guests.

Visit us at futurecuisine.ch to be inspired by our wide range of products. Or send us an inquiry directly to catering(at)futurecuisine.ch

FUTURE CUISINE: As if from the future. You can already experience it today.

Your partner for vegan catering in Zurich and beyond.

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Unraveling the Mystery of Ume!

Hey there, sushi enthusiasts and adventurous foodies! 🍙 Ready for a quirky culinary adventure? Let’s talk about Ume – the beloved and baffling Japanese specialty!

Ume, also known as “umeboshi,” are those cute, wrinkly, pickled plum delicacies that accompany your sushi rolls! But beware, this tiny powerhouse can cause some serious reactions!

You see, Ume is like the sushi world’s ultimate daredevil! It’s a flavor rollercoaster – a true love-it-or-hate-it situation! Some souls embrace its tangy, salty, and super sour vibes with gusto, finding pure joy in its unique taste.

But for others, it’s an epic showdown between taste buds and this feisty plum! You might witness facial expressions you didn’t even know existed!

So why the mixed reviews? Well, Ume packs a punch! Its intense, briny character can either teleport you to flavor paradise or leave you wondering if your taste buds are playing pranks on you.

But hey, life’s all about trying new things, right? So the next time you spot an Ume on your sushi plate, take the plunge! Embrace the experience and join the umeboshi appreciation club or unleash your inner sushi rebel!

Making homemade umeboshi can be a fun and rewarding culinary project. Here’s a simple recipe to create your own delicious pickled plums:

Ingredients:

• 1 pound (450g) firm, unripe plums (preferably Japanese green plums, called “ume”)
• 1 cup sea salt (non-iodized)
• 1 cup red shiso leaves (optional, for traditional coloring)
• 1/4 cup Japanese sake (optional, for added flavor)

Instructions:

1. Wash and dry the plums thoroughly. Remove any stems and blemishes, but leave the pit intact.
2. In a large bowl, gently toss the plums with the sea salt until they are evenly coated. Cover the bowl with a clean cloth and let it sit for 12 to 24 hours. This will draw out excess moisture from the plums.
3. After the resting period, rinse the plums under cold running water to remove the excess salt. Use a clean, dry cloth to pat them dry.
4. If using red shiso leaves for traditional coloring, wash them and pat them dry. Take a clean, sterilized jar or airtight container and layer the plums and shiso leaves (if using) alternately inside.
5. Optional: To enhance the flavor, you can add a splash of Japanese sake to the jar.
6. Seal the jar or container tightly and store it in a cool, dark place for about 2-3 weeks. During this time, the plums will ferment and develop their unique flavor profile.
7. After the fermentation period, your homemade umeboshi is ready to be enjoyed! You can keep them in the refrigerator to preserve their quality and extend their shelf life.

Note: Umeboshi can be quite salty, so it’s often enjoyed in small quantities alongside rice or used as a flavoring agent in various dishes.

Enjoy your homemade umeboshi adventure, and have fun experimenting with different variations!

Photo by Fabian Häfeli

Discover the latest issue of Companion Magazine with Lauren Wildbolz on the cover! In an exclusive interview, Lauren Wildbolz talks about the future of our diet and shares her recipe for a delicious plant-based goulash soup. Immerse yourself in the world of healthy eating and let Lauren Wildbolz inspire you.

Vegan goulash soup recipe by Lauren Wildbolz

The online Audi Masterclass with renowned top chef Andreas Caminada took place on March 23, 2023. This special event combined innovation and culinary creativity, while Lauren Wildbolz, a pioneer of vegan cuisine and entrepreneur, acted as host.

During the master class, Andreas Caminada showed how creative cooking with regional and seasonal products can result in exquisite dishes. This offered rare insights into his craft and emphasized the importance of sustainability in gastronomy.

Katharina Momani, Head of Marketing at Audi Switzerland, was also a guest and represented the vision of two companies striving for a more sustainable future. Together, they discussed their approaches and ideas.

This online Audi Masterclass was an inspiring event that not only showcased culinary excellence, but also emphasized the importance of sustainability. It was a milestone on the way to a more sustainable future in the food industry, moderated by Lauren Wildbolz. Stay up to date to learn from the best and help shape the future of the culinary industry.

Enjoy the delicious flavors of KUBO Spring – a unique vegan dessert experience like no other. With a delicious carrot and ginger layer, tamari chocolate ganache and a hint of elderflower and blue spirulina, every bite is a sensual delight. I have been perfecting KUBO since 2017, starting as a raw cake recipe and now, with the support of Deliciel, the largest confectionery manufacturer in Switzerland, it is available for restaurants and catering events.

Say goodbye to boring vegan dessert options. With KUBO, restaurants can offer their customers a treat that is easy to prepare and always fresh. Made with five specially crafted patisserie cubes, including KUBO Classic – a blend of wild Swiss blueberries, mango and apricots, infused with a creamy ganache and a crunchy chocolate base. And with a new seasonal Kubo published every three months, there’s always something new to try.

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KUBO is not only delicious, but also practical. It is a frozen product that can be defrosted quickly in the kitchen and is ready to serve immediately, without wasting food. And if no KUBO is ordered on a particular evening, it can simply be kept in the freezer until the next day.

Offer your customers a unique and delicious vegan dessert option with KUBO.

Contact Ronald.Aeschbach@deliciel.com to order larger quantities and you will soon find KUBO Classic and seasonal flavors at Gmür and Transgourmet.

CITY TALK WITH LAUREN WILDBOLZ

She has opened the first vegan restaurant in Switzerland and sometimes cooks entire menus with food that she rescues from containers: Lauren Wildbolz runs a catering company and organizes encounters between art and cuisine.

Lauren, what can we expect in 2023 based on your plans?

It is to be expected that the trend towards a plant-based diet in Switzerland and Europe will become even stronger in 2023, and it is quite possible that almost half of our diet will soon be purely plant-based.

More and more people will discover the health, ethical and environmental benefits of a plant-based diet and decide to reduce or completely give up their meat and dairy consumption.

The food industry has recognized that the production of plant-based products makes more sense due to their longer shelf life and fewer problems with bacteria and salmonella.

It is therefore in the interests of the industry to promote these products. As a result, plant-based products are available in more and more supermarkets, restaurants and cafés.

In 2023, a plant-based diet will move even further into the mainstream and there will be a wider range of plant-based products that hardly differ from animal products in terms of taste and texture.

Particular attention will be paid to sustainable production and the avoidance of unnecessary additives.

Molecular milk is expected to be a major game changer, especially for convenience food and baked goods, as many products or ready meals can be veganized as a result.

There will also be a greater choice of plant-based dishes in the catering trade, as more products will finally be available in larger units.

Veganz, for example, will be launching a gastro line with bar eggs on the market.

At the same time, the debate on the environmental impact of animal husbandry and climate change will continue, which will further raise awareness of these issues.

More and more people will therefore opt for a largely plant-based diet, which has a positive impact on the environment.

If we look into a culinary future together, what is your outlook and what do you wish for?

In the future, the focus will be even more on plant-based and alternative proteins. There will be a variety of new products based on nuts, kernels, seeds, pulses, mushrooms or algae that are an excellent source of protein.

The use of precision fermentation and cellular-produced meat (clean meat) will continue to increase and lead to a rethought diet: Our understanding of meat and fish, as well as milk and eggs, will change completely.

The personalization of food and nutrition plans will also play a greater role:

Thanks to advances in genetic engineering and the analysis of metabolic processes, it will be possible to tailor nutrition plans to individual needs and preferences.

Digitalization and automation in the food industry will also continue to advance. The use of robots and artificial intelligence in food production will lead to higher product efficiency and quality.

Another trend will be sustainability and resource conservation in food production. More use will be made of local and seasonal foods in order to minimize transport routes and reduce the environmental impact.

The use of recycled materials and the avoidance of packaging waste will also become more important.

Overall, the culinary future will be characterized by a wide variety of innovative and sustainable products and production processes that take individual needs into account and have a positive impact on the environment.

In my opinion, the two keywords reduction and innovation are inextricably linked when it comes to the future of cuisine.

Without a reduction in food consumption overall and simultaneous innovation in the production and development of future-oriented products, we will face major challenges.

The combination of these two factors will enable us to create a sustainable and future-oriented culinary landscape that meets the needs of people and the environment in equal measure

What do you think of the current meat alternatives? Curse or blessing?

A blessing for meat eaters!

You supervise and coach female chefs. What experiences have you had with female chefs over the years? How is “plant-based” implemented in the catering industry (in your opinion)?

Most cooks are initially skeptical when it comes to preparing plant-based dishes. They often have no experience with this type of cooking and are unsure how to handle the ingredients.

I always explain to them that they don’t need to relearn their cooking skills and that they actually have all the skills they need to prepare plant-based dishes.

It’s more about rethinking and using the right products. Because if you take the same care when preparing vegan dishes as you do with meat dishes, they will taste just as good.

Of course, the highest art is to make something “crass” out of vegetables, but not every company needs that.

For a classic down-to-earth Swiss specialty restaurant, I recommend a vegan Züri Geschnetzeltes with spelt seitan, for example.

It is important that the vegan dishes match the business and the target group and are therefore authentic.

In my “Plant-based Inspiration for Professionals” program, chefs can see how delicious and varied plant-based dishes can be. Afterwards, they are enthusiastic and open to new ideas.

It is crucial to focus not on the omission of animal products, but on the variety, opulence and new culinary taste experiences that vegan dishes can offer

What are these deliciously colorful Kubo cubes all about?

Vegan desserts in restaurants are often hard to find, as most establishments don’t bother to make desserts without egg, milk and butter.

It often remains a simple sorbet or fruit salad for dessert. But this is where Kubo comes in and offers a solution for any restaurant that doesn’t want to spend a lot of time making vegan desserts.

I have developed five special patisserie cubes that have been specially produced for the catering industry.

Kubo Classic, for example, is a delicious combination of wild Swiss blueberries, mango and apricots, infused with a creamy ganache and crunchy chocolate bases.

Each Kubo is a feast for the senses and is replaced every three months by a seasonal Kubo (see picture).

The best thing about Kubo is that there is no food waste as it is a frozen product, but it is super quick to temper in the kitchen and ready to serve!

The restaurateur can include Kubo on his dessert menu and vary it with different flavors depending on the season.

If no kubo is ordered one evening, it can simply be stored in the freezer without going bad.

With Kubo, restaurants can offer their customers a unique and delicious vegan dessert without having to invest a lot of time and resources.

Kubo Classic and the matching season will soon be listed at Gmür and Transgourmet and can already be ordered in larger units directly from Deliciel: ronald.aeschbach(at)deliciel.com