You are receiving this pop-up because this is the first time you are visiting our site. If you keep getting this message, please enable cookies in your browser.
You are using software which is blocking our advertisements (adblocker).
As we provide the news for free, we are relying on revenues from our banners. So please disable your adblocker and reload the page to continue using this site. Thanks!
You are receiving this pop-up because this is the first time you are visiting our site. If you keep getting this message, please enable cookies in your browser.
"In this way these vegetables more available to food service"
Ardo introduce 'Forgotten vegetable mix'
Deep-freeze vegetable producer Ardo pay a lot of attention to the development of new products. During the Horeca Expo one of the products they presented was the 'Forgotten vegetable mix'. With this they won the International Award Food and Beverages 2012. The forgotten vegetable mix contains six locally grown vegetables: Jerusalem artichoke, parsnip, celeriac, pumpkin, carrot and red onion. According to Heidi Goovaerts, the Group Marketing and Innovation Director, clients are in favour of this vegetable mix.
"It is a unique combination of vegetables, completely attuned to each other as far as colour and taste are concerned. In this these products, which are not as yet well known, made available to the food service. The mix was ready just before summer thanks to a project with the pupils of the department 'big kitchen' of the hotel school Ter Groene Poorte in Bruges."
Vegetable burger
This year the vegetable burger received attention as well. "This we introduced last year, but now in a larger size. The burger started smaller and could hardly been seen on the roll. Therefore we made it bigger. The vegetable burger mainly contains leeks and carrots. It is a healthy alternative to a common snack. With a look like a hamburger it is easier to convince children and in a nice way they learn to eat vegetables.
Culinary advisers
Heidi mentions that the hotel and restaurant sector is an important client for Ardo. "We invest a lot on this target group. We work with our own culinary advisers, who assist chefs in the use. To listen and to assist is essential with these clients. More and more hotel and restaurant entrepreneurs notice that they save a lot of expense by using deep-freeze vegetables. In the hotel and restaurant sector they are always looking for solutions to decrease expenses and for staff and manual workers forms part of this. I expect, however, that our products will always be in competition with fresh. Therefore we keep on repeating that deep-freeze vegetables are also frozen when fresh."
Heidi Goovaerts (right) together with professional chef Peter De Wandel in the stand during Horeca Expo
