Norway has won the 15th edition of the Bocuse d'Or after 5 hours and 35 minutes of breath-taking tests! The prestigious gastronomy contest - created by Paul Bocuse in 1987 - rewarded the best Chef among 24 international candidates who performed live in front of 2'700 supporters and under the watchful eyes of the most famous chefs in the world. This concludes a process that involved eighteen months of national rounds and continental selection events.

Orjan Johannessen from the restaurant Bekkjarvik Gjestgiveri distinguished himself by demonstrating exceptional skills and mastery of the imposed products: Landes Label Rouge free-range guinea-fowl and fario trout.

By winning the Bocuse d'Or 5 times and making the podium 9 times, Norway demonstrates implacable consistency. The United States achieve second place, attesting to the impeccable quality of American gastronomy and confirming the opening of the contest to the Americas. Sweden is no newcomer to the podium, by winning its second Bronze Bocuse it remains the 3rd country in terms of achievements in the contest.

Ranking

• 01 - Norway - 1 662 points
• 02 - USA - 1 653 points
• 03 - Sweden - 1 610 points
• 04 - Finland - 1 599 points
• 05 - Japan - 1 553 points
• 06 - Denmark - 1 509 points
• 07 - France - 1 484 points
• 08 - Icelande - 1 435 points
• 09 - Netherlands - 1 423 points
• 10 - United Kingdom - 1 401 points
• 11 - Germany - 1 383 points
• 12 - Australia - 1 344 points
• 13 - Hungary - 1 338 points
• 14 - Estonia - 1 324 points
• 15 - Argentina - 1 315 points
• 16 - Switzerland - 1 314 points
• 17 - Singapore - 1 301 points
• 18 - South Korea - 1 300 points
• 19 - Morocco - 1 275 points
• 20 - Malaysia - 1 274 points
• 21 - Canada - 1 248 points
• 22 - Chile - 1 209 points
• 23 - Spain - 1 166 points
• 24 - Guatemala - 1 071 points

• Source: www.bocusedor.com

  
  

Editors of GASTROMEDIA - magazine of the Romanian food service operators are preparing special number which will be freely distributed at the greatest Romanian trade fair gathering over 20,000 specialist and managers from the baking and hospitality market - GastroPan 2015. Find out how you can enter a continuously growing market with a simple advertisement in the magazine.

The greatest trade fair in the Romanian food service, baking and hospitality industry teams up with the leading professional magazine for food service operators. Gastromedia magazine doubles its circulation for one edition, which will be distributed not only to its traditional readers (13,700 destinations), but also to the professional visitors of GastroPan Exhibition (20,000 visitors expected).

• 19,200 companies providing food related activities, according to Eurostat
• 9,000 active bakeries and confectioneries serving 20 million consumers
• 8,200 restaurants with 1.63 euro reinvested after each 1 euro spent in the hospitality industry
• 78 kg/capita yearly bread consumption rate, higher than the European average

This special number of Gastromedia ensures a double exposure to suppliers with published ads, as the magazine will be printed and distributed with doubled circulation.

For booking an advertising space in GASTROMEDIA or an exhibiting booth at GASTROPAN 2015, please dial +40 266-219.392 or e-mail us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Innova says that transparency in labelling, new protein sources and a focus on texture are among the top trends to look out for next year.

1. From clean label to clear label
From organic to natural to additive-free, clean label claims have proliferated in recent years.
"Some of these claims have been so overused that they are beginning to lose some of their potency," said director of innovation at Innova Market Insights, Lu Ann Williams.
Instead, she predicts the rise of more transparent and simpler claims on product packaging.

2. Convenience for foodies
Television cooking shows have continued to drive interest in home cooking - but even gourmet consumers like products that make things easier.
"We are seeing a lot of products that are also making it more convenient to cook like a chef," said Williams. "...There are lots of ready meals that are a lot more gourmet."

3. Reaching Millennials
Consumers aged 15 to 35 - also known as 'Millennials' - make up about a third of the world's population.
According to Innova, they are more likely to be well-informed and want to try something different.
They are also interested in the story behind products but are less likely to be loyal to specific brands.

4. Snacks rise to the occasion
"We are seeing the sn aerification of just about everything," Williams said.
Traditional mealtimes are on the decline, and healthy snacks are filling the gap. the market researcher says. In particular, the food industry has answered the call for snacks to replace conventional breakfast foods, with pouches, muesli bites and breakfast biscuits, among many others - and it is now moving into convenient, portable foods to replace lunch and dinner too.

5. Good fats, good carbs
"What we are seeing is that everything is not so black and white when it comes to fat and carbs. There is a lot more grey in between," Williams said.
Market analysts are beginning to see more butter-related claims on product labels. "Even though it is a saturated fat, it's got that halo of natural about it," she added.
Naturally occurring sugars are also being favoured above added sugars and artificial sweeteners.

6. More in store for protein
The move toward protein-rich foods may not be new. but companies are now highlighting the source of protein, whether pea. whey or milk, for example. Novel protein sources are also on the rise, including from algae, which is seeing greater consumer acceptance, according to Williams, and even insects, although this still has a way to go to get consumers on board.
However, she added that some European countries and categories were likely to accept insect protein faster than others.

7. New routes for fruit
There has been a huge increase in fruit-based snacks and fruit ingredients. Innova says, with fruit-based snacks finally overtaking fruit-flavoured snacks in Europe.

Read more: www.foodnavigator.com

GastroPan 2015, the only professional trade fair that connects manufacturers and operators in the Romanian baking and hospitality industry with local and international suppliers of dedicated solutions and technology will be held on 19-21 March in Targu Mures, ROMANIA. By exhibiting at the event, suppliers have the chance of reaching 20,000 professional visitors expected. Fiind out why is the Romanian market attractive for foreign suppliers and what does it take to exhibit at the event.

GASTROPAN is the best way through which suplliers can reach one of the fastest growing baking and food service markets in South-Eastern Europe. The 7th edition of the event will take place on 19-21 March 2015, in the city of Targu Mures, ROMANIA. To find more info about the event visit www.gastropan.com, where you can check out the last edition's Photo Gallery.

BOOK the most affordable exhibiting space at GastroPan 2015 and meet the potential of the Romanian Market!
For only 948 EUR you can have your own 12 sqm exhibiting booth, where you can meet 20,000 professional visitors. The package includes rental fee for a 12 square meter standard booth with one open side and the exhibitor registration fee.
Book as soon as possible to enjoy priority in choosing the best positioning of your booth!

The Daily Meal presents its third annual ranking of the 101 Best Hotel Restaurants Around the World, a carefully curated collection of the world’s most exemplary hotel-based epicurean endeavors.

Until a couple of decades ago, hotel restaurants had a reputation for being a last resort for hungry travelers who opted for convenience instead of culinary brilliance. They were seen as dull, boring, and plain, offering mediocre, overpriced fare. There was something sad about dining in your hotel, as if you didn't have the social or financial wherewithal to venture out for a real meal.

In recent years, hotel restaurants have stepped up their game so much so that they have become coveted dining spots for locals and travelers alike, who are often either waiting in line or booking reservations months in advance just to be able to pull up a chair at the hottest restaurant in town — which happens to be in a hotel. As the trend for stylish, cutting-edge hotel restaurants continues to grow, so does The Daily Meal’s dedication to identifying the best and most impressive examples around the globe.

For the third year in a row, with our ranked list of 101 Best Hotel Restaurants Around the World, the Daily Meal seeks to recognize hotel restaurants that have proven themselves as truly remarkable culinary destinations.

Read more: www.thedailymeal.com