Culinary Innovation - from Idea to Product

Even innovative developers in the food industry can't subscribe to ideas. So far, there's no flat-rate access to the network of creative inspiration. In general, the development of new products relies heavily on experience, encounters, flexibility, and intuition. Whether it's creating unique food recipes or developing groundbreaking kitchen devices, every innovation has thoughtful ideas from creative minds behind it.

In this talk on culinary innovations, Juval Kürzi from Wild Foods is a featured guest. Wild Foods refines Swiss carrots into smoked "salmon" or creates "jerky" from "dry-aged" beetroot. Without the help of investors or crowdfunding, the startup Wild Foods has grown to 15 employees within three years. Also present at the talk is journalist, author, and seasoned vegetable specialist Esther Kern. She co-founded the startup Veg-Alp, specializing in vegetable refinement. In 2019, Veg-Alp invented "beetroot Bündnerfleisch." Since last year, the Veg-Alp "beetroot steak" has been available in stores. Both Wild Foods and Veg-Alp produce products not as high-tech, heavily processed foods but as items made to artisanal standards.

However, high tech plays a crucial role with the third guest speaker. Without modern technologies tailored to consumer needs, Tobias Henning couldn't develop innovative, sustainable, and practical kitchen appliances. Bosch product manager Tobias Henning completes the distinguished lineup for the talk on "culinary innovation." Leading the insightful evening is food journalist, columnist, and food design expert Patrick Zbinden. The talk begins with a welcome drink and concludes with a thematically fitting appetizer spread. The number of spots is limited to 20 people.