Here you'll find our latest blog posts. Everything from news, articles, features, and more.
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How Krusli turns food waste into breakfast cereals.
26th April 2019
About two weeks ago we attended the Herofestival, a day full of inspirational speeches and opportunities to connect with other pioneers in the (Dutch) food and flower industry. Among speaking to a lot of other inspiring people, we connected with a company called Krusli this day. Krusli rescues grains, nuts, vegetables and fruits that would otherwise be thrown away, and uses this to create delicious (promise us, we’ve tasted them!) breakfast cereals. Interesting, right? Read on if you want to learn more!
Another cool food innovation based on oats!
29th March 2019
It’s no secret that here at Queal, we’re big fans of oats. We get very excited every time we see a new oat-based food innovation passing by and remain surprised about the crop’s versatility. And although we have to admit this subject does not sound very appealing in the first place, it’s still something worth a post as the idea and technique used is just so ingenious. Ever heard about fermented oat cheese?
Food innovations that will help you raise your veggie intake, without even noticing.
1st March 2019
Vegetables are and have always been an important part of nutrition. They’re packed with a lot of valuable nutrients, are high in fibre, low in fats and can be surprisingly high in protein. Still, though, many people struggle with consuming enough vegetables. The reason for this can vary from person to person, but ignorance and poor eating habits, in general, are great driving factors. Then, some people - also the ones who do know about the importance - simply do not like the taste of vegetables and therefore struggle to consume them.
#foodcanfixit, but how?
25th January 2019
This month’s inspirational post is about something you may have already heard or read something about, it might not be written to tell you something new. However, it is written to tell you something important, to keep on speaking up about the subjects of healthy food and its relation to a durable future. As we think that’s really important, and we hope (and secretly know) you feel the same way.
A different perspective on molecular flavouring with ATOMA.
20th December 2018
Where does the strong preference of natural flavouring come from and why do we see artificial aromas as inferior to flavouring extracted from e.g. real fruits? December's inspirational post is about ATOMA, a concept about molecular flavouring by Alexandra Genis.