We've taken pains to hit on a particularly important trend. So you can offer something for every taste that will quickly lift your serving. Because one of today's most important trends is that your guests love indulgence! In short: When your guests go out to eat, they're constantly on the lookout for pleasure, cosiness and comfort.
Studies show that we all have a preference for food that spoils us - especially that which is creamy and soft, because it provides a desirable contrast and smoothness to that which is crisp, crunchy and firm. Because no matter what you serve, it should feel pleasant, delicious and enjoyable in your mouth.
Along the way, of course, we can't avoid "good taste". It should be easy to flavour, lift and optimise with flavours that can cater for both sweet and savoury cuisine, as well as your guests' 4,500 or so taste buds that are just waiting to be pampered with just the sweet, the savoury, the sour, the bitter and the unamiable.
Comfort food is food that evokes memories of childhood, family or just good times. It's food that gives comfort and creates a feel-good atmosphere. It is dishes and eating situations that create a cosy atmosphere and set the scene for good company between friends and family. And it's an uncomplicated and simple style of food that's down to earth - like when food is at its best and just tastes delicious, good and like more.
Comfort food has gained a foothold in the past few years, and can now be seen on more and more menus. The term originated in the United States and translates into simple comfort food or food that is just waiting to spoil the eater.
- with an overload of what your guests are chasing: smovs, crunch, flavour boost and much more enjoyment...
A range that:
The creamy texture is quite attractive for most people. It is believed that this is because it is often fat that gives the creamy sensation. It is therefore the texture of choice for our primitive people, because fat and creaminess are by definition high in calories and have helped to ensure survival.
The creamy texture is often associated with e.g. fatty dairy products, mayonnaises and creams, and it can be the primary texture in e.g. desserts. Here it makes sense to complement a creamy dessert with something crunchy - it could be the almonds in the rice pudding or the macaroons on an apple pie with whipped cream.
For example, try Svansø chilli mayonnaise, which is a creamy and well-seasoned mayonnaise with a good chilli flavour. It gives a spicy boost to many different dishes and also works well as a dip. It is easy to dispense from the spray bottle and is suitable for sandwiches and salads.
Svansø Aioli is a creamy aioli made from mayonnaise with vinegar and cane sugar and flavoured with garlic to get the right aioli flavour. Aioli works well as an accompaniment to French fries, vegetables, meat and potatoes and is also ideal in sandwiches, bagels and salads as well as with seafood.
Almonds, hazelnuts, cashew nuts and walnuts. There are plenty of treats to choose from when your guests go in search of green snacks or crunchy treats that can, for example, satisfy a small hunger, be served on the side or incorporated into food to provide good energy and crunch that can be heard when chewed. In addition, almonds and nuts belong to the group of popular plant-based superfoods. Here we've gathered some cold facts so you're in no doubt that, overall, they're valuable to offer your guests and use with a round hand in a busy everyday life.
Remember the popular superfoods Almonds, nuts, seeds (and olive oil too) can be described as "Super Healthy Super Foods" - partly because they contain unsaturated fatty acids, which can help lower cholesterol and prevent atherosclerosis.
Almonds, nuts and seeds also contain a high amount of vegetable protein (the so-called green proteins), vitamins, fibre and minerals, which can help prevent cardiovascular disease and strengthen the immune system.
More crispy and crunchy A crisp and crunchy coating stimulates food chewing by increasing chewing resistance. The crunchy texture can be found in raw vegetables such as cauliflower and carrots, but also in the form of almonds, nuts, seeds, croutons and toast.
The crispness is extra desirable in the context of soft. It could be crispy vegetables with a soft and creamy dip or French fries that are crispy on the outside and soft on the inside. Or in a salad with pasta and tomato, where you might miss something more crunchy - it could be croutons, almonds, sunflower seeds or other grains that make the salad more exciting and varied to eat
Crisp requires soft The soft texture is a welcome addition to a crunchy, crisp salad, for example. Here you can add something soft in the form of fruit - either fresh, ripe fruit or fruit that has been baked, grilled or fried for to bring out the flavour and sweetness. Berries, too, often have both a soft and juicy texture and are suitable as a soft element.
Cheese is another way to go. Here, soft cheeses such as gorgonzola, ricotta, cream cheese, fresh goat's cheese, etc. can add something soft to food, which is well known in salads, on bruschetta and in sandwiches.
An extra flavouring Honey can be used as a flavour enhancer and spice in both sweet and savoury cuisine - to amazing effect. Ideally, honey should be kept next to salt, pepper and vinegar - close at hand in the kitchen.
With Jakobsen's products you get an extra flavouring for your dishes. Whether you're looking for a powerful honey for honey glazing, a sweet and mild acacia honey for your dressings, a sweetener for dessert or a nice, creamy flower honey for brunch serving, you'll find it here.
Pure nature Not all honey tastes the same - there are many different types of honey. Did you know that there are many factors that influence both the taste and colour of your honey?
The colour of honey can vary from almost white to black depending on which flowers the bees have collected nectar from. Light-coloured honeys are often mild, while dark-coloured honeys typically have a more powerful flavour. There are many thousands of types of honey, which come from diverse nectars such as lavender, acacia, eucalyptus, heather and orange blossom.
The consistency of honey is naturally liquid, but after a while it will start to crystallise and take on a more solid consistency. The ratio of the different sugars in the honey determines how quickly the honey solidifies.
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