TOKEN CHARGE: €3.50

THE RAPS CUSTOMER MAGAZINE AUTUMN 2016 FOR BODY & SOUL Traditional German fare Version 2.0: a classic reinterpreted

COUNTER OF IDEAS CREATIVE CUISINE TREND LEBERWURST HEARTY MEETS MATURING THE ONLY DIFFERENT MODERN GOODS More versatile than you thought: Goulash, sauerbraten & the Starter cultures: tailored liver sausage and pâté rest: trendy traditions to your needs

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TRIED AND TRUSTED RELOADED.

Looking at familiar things from new angles unlocks creativity and Our customer portrait focusses on Christian Düring, a butcher from potential. In this issue we would like to show you some suggestions Saal an der Saale. He believes that ‘life is too short to be second-best’. and ideas about how you can restage things you thought you knew, INTERVIEWED: and benefit from them. We hope you enjoy the read.

For example, a glimpse into the world of French and Belgian gour- CHRISTIAN DÜRING met pâtés reveals how the good old liver sausage – ‘Leberwurst’ in Sascha Thaens TOKEN CHARGE €3.50 German – can be brought to life using a few simple tricks. Traditional Director Sales Management & Strategy they help me to make my products even better. matched starter cultures. In January I’m going

German fare, after all, is enjoying a renaissance – and not only in THE RAPS CUSTOMER MAGAZINE AUTUMN 2016 Nowadays you have to be so good that your to build myself a new chamber for ripening Germany. Young customers especially are rediscovering classics like FOR BODY customers no longer wish to be without your sausages. That will give me full control of my goulash, sauerbraten and other similar dishes. You too can benefit & SOUL Traditional German fare 2.0: a classic reinterpreted products. If you can deliver a unique flavour ‘babies’ from the cutter, to the filling machine, from this trend, especially if you discover how hearty traditional meals combined with top quality, you’ll survive. all the way to the ripening and refrigerating can be combined with a growing awareness of diet, and how modern Mr Düring, how did you become so passionate chamber – summer and winter. It’s one of my interpretations can generate new enthusiasm. about the butcher’s trade? How do you guarantee quality? life-long dreams.

COUNTER OF IDEAS CREATIVE CUISINE TREND LEBERWURST HEARTY MEETS MATURING THE I grew up with animals. My parents opened Quality begins with the animals. I slaughter ONLY DIFFERENT MODERN GOODS More versatile than you thought: Goulash, sauerbraten & the Starter cultures: tailored liver sausage and pâté rest: trendy traditions to your needs their butchery in 1959. I wanted to follow in female piétrain pigs and young bulls from the CONTENTS BOOK STORE my father’s footsteps when I was still a boy. High Rhoen mountains. The animals must I began my apprenticeship here in 1982, and not be stressed – ethics are important to me. Customer Portrait page 3 PRACTICAL AND FOOD IS THE my father passed away soon after that. So the My maxim at work is that coolness means Christian Düring RELEVANT NEW POP, ... path became clear to me. freshness. Everything you do needs the ideal temperature. Cleanliness and hygiene are also absolutely essential. My machines are Counter of Ideas page 4 Few industries are transforming as ... says nutrition expert Hanni Rützler, whose Christian Düring is a butcher by trade so shiny you can see your reflection in them. quickly as the food industry. Expecta- ‘Food Report 2017’ has just been published. Liver delivers and conviction. His business now pro- My sisters, who run our sales, think the same tions are changing and new products Once again, Rützler has identified and ana- duces 120 different kinds of sausage. way. Customers see that and appreciate it. are arriving on the market, awareness lysed the latest trends in the industry. In her Creative Cuisine page 6 His recipe for success is uncompromi- is growing and new target groups new publication she looks at ‘New Flavou- sing quality, from the way animals are What constitutes the special Düring flavour? For body & soul are appearing. All this is a challenge ring’, examines ‘Convenience 3.0’ solutions kept all the way to the way the perfect First of all, not too much salt: just 16 grams to marketing. Andreas Peters, an more closely, combines ready-made meals product is made. per kilogram of brühwurst. But my seasoning International page 8 experienced marketing manager who with freshness, and explores how substitute is stronger to make up for it. We Franconians has worked for big-name food brands, products are becoming part of mainstream Thanksgiving downsized like things to be good and tasty. It costs money presents his new book Good Food eating in Beyond Food. What did you inherit from your father? but it allows me to try out new things. I don’t Marketing in which, starting from a Food Report 2017 Trend page 9 An aspiration and an understanding of quality agree that customers won’t eat what they practical standpoint, he explores ten Hanni Rützler, Wolfgang Reiter, and cleanliness. He said there are three types don’t know. A mature performance themes that are particularly relevant to June 2016, 116 pages of butcher: bad ones, average ones and really successful food marketing. ISBN 978-3-945647-31-8 good ones. I knew that life was too short to be What are you currently working on – which RAPS Inside page 10 Good Food Marketing second-best. new products are behind your counter? Andreas Peters, May 2016, 168 pages Cleanly clean I’m very involved in high-end products. For ISBN – 978-3-86641-315-3 How is the trade changing? instance, I have invested in a new ham press People Inside page 11 You can no longer win people over with just and refined RAPS’ Katengold product for my Giving impetus to the market black pudding and liver sausage. The butcher dry-cured ham. I always give RAPS products of the 21st century has to offer perfection – a slant of my own. I’m especially proud of my colouring, consistency, packaging sizes. Basic salamis too, and I put a lot of effort into them. Panorama page 12 seasoning, seasoning blends, sausage casing, The meat has to be good, the machines have to Market hall revival starter cultures – RAPS is a major ally to me be right, the seasoning has to fit. I always get in all these important aspects of my work, and RAPS’ ‘little helpers’ for my salami – perfectly 2 INSIDE INSIDE 3

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LIVER DELIVERS TIPS ON THE PRODUCTION Leberwurst, or liver sausage, is considered rustic and traditional. OF ASPIC MASS But a closer look reveals remarkable diversity and sophistication. · Dissolve 80 g ARA-CRISTAL-SUPER (prod. no. 1000710-006) completely in one litre of water (90 °C) without frothing. · Ingredients like red wine, caramel and roast juice are suitable for flavouring the aspic layer to taste · Cocktail cherries, mandarin segments, orange slices and spices (bay leaves, cloves, pepper corns) can be used to garnish.

In France and Belgium, pâté – which is in fact a variation of liver OUR BEST COARSE OR FINE THAT IS sausage – is considered a fine delicacy, and has been since the RECIPES Renaissance. Garnished and refined using the best and most THE QUESTION expensive spices from faraway colonies, pâtés were considered a high-point of French aristocratic banquets. Because liver sausage COARSE LIVER PATE The butcher’s trade knows 50 different types of liver is treated as a simple country snack here in Germany, people PEAR WILLIAMSGEIST sausage and the German Food Code lists almost 70 often forget about the diversity of flavours it offers. But as a result Recipe number: 5500768 types. These different kinds of leberwurst differ in the of the virtue of making use of every part of the slaughtered pig, (For a total of 10 kg) seasoning they use, their consistency and the exact Germany’s leberwurst has become extraordinarily diverse over composition of different meats in them. the centuries – from coarse to fine, and with variations from INGREDIENTS: That is why we have developed a region to region, from the Pfalz to Holstein. So it’s always worth 1 kg pork liver 180 g nitrite curing salt giving a little thought to what’s available if you’re considering 1 kg S 3 – coarse, 40 g 1001154 CLIVIA GOLD matching product for every serving liver sausage. de-fatted pork with NO MSG requirement. 10 % visible fat 10 g 1000785 COLO-FIX A look at the world of international gourmet pâtés can inspire 1 kg S 10 – fat jowls 10 g 1000611 GLUTALIN German butchers, chefs and food manufacturers to turn their 800 g S 8 – back bacon 20 g 1000757 FETTFAX TOP trusty old leberwurst into a delicacy in its own right – with fresh UNUSUAL 1,8 kg pork liver 150 g pears (tinned) ideas for refining it, as a flavouring ingredient in the kitchen and in COMBINATIONS 3,92 kg S 4 - lean pork belly 70 g Williamsgeist brandy the form of serving suggestions. Some more surprising combina- with 25 % visible fat One especially interesting counterpoint to the hearty taste of tions can turn the traditional liver sausage into an extraordinary leberwurst is the sweet-and-sour taste of chutney made of METHOD: experience for the taste buds. For instance, fruity pear and ARABELLA GOLD NO MSG/ALG fruits such as apricots and figs. Flavouring chutneys using Dice the pears finely and marinate them overnight in the Williams- Williamsgeist brandy are a perfect addition to leberwurst. At PROD. NO.: 1090371002 tasty ingredients like Madeira, gingerbread, star anise, geist brandy. Pre-salt the S 4 and liver (18 %) using a pro-rata RAPS we have developed the right products with which you can mountain pepper, thyme or combinations thereof can elevate share of the nitrite curing salt and COLO-FIX overnight, cook for Salt-free seasoning blend for coarse and homemade liver create your own delicacies in the blink of an eye. You will find some the humble liver sausage to a completely new level of flavour. 20 minutes at 85 °C and mince to 5 mm. Pre-mince the liver (10 %) sausage and rustic pâtés, with pepper, ginger, coriander, fascinating suggestions and recipe ideas involving liver sausage and add the nitrite curing salt and COLO-FIX pro-rata, mince marjoram and onion. on this page and in our recipe database. briefly to mix, and remove from the cutter. Finely mince the moderately cooked materials (S 3, S 8, S 10) while hot. Dissolve CLIVIA GOLD NO MSG the FETTFAX TOP in the hot stock or water and add to the minced PROD. NO.: 1001154008 materials. Add the pre-minced liver and seasoning at a maximum of 50 °C and mince finely until a good emulsion is produced. Mix Seasoning blend for fine liver sausage and pâtés, with pepper, together the minced material, seasoning and marinated, diced ginger and real vanilla essence. Our suggestion: pears. Pour into moulds up to 1 cm below the edge. Cook in steam gingerbread chips with at 85 °C or bake at 100 °C until a core temperature of 80 °C is liver pâté, apricot chutney FETTFAX TOP and a Madeira-thyme reached. Compensate for cooking shrinkage using stock / water. PROD. NO.: 1000757005 reduction. Emulsifier for the production of liver sausage or hot emulsions. You will find more delicious recipes in our recipe Stable for use in autoclaves, achieves perfect spreadability and database at www.raps.com prevents the accumulation of fat.

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OUR BEST FOR RECIPES VENISON SAUERBRATEN Recipe number: 7000659 (serves 10) INGREDIENTS: BODY AND 3,0 kg venison haunch POLENTA: 60 g 1037573-001 GRILL-AND 500 ml water ROAST SEASON. FINE 1 l soya milk 50 ml vegetable oil 600 g polenta OUR BEST RECIPES 1,5 l vegetable oil 150 g dried prunes, diced 255 g 1000588-002 GOURMET 150 g dried apricots, diced SOUL SAUCE „SAUERBRATEN“ Pinch of salt ‘GOULASH STYLE’ VEGGIE STEW 100 g sour cherry jam Pinch of nutmeg A classic reinterpreted: goulash, sauerbraten and other traditional Recipe number: 7000658 600 g carrots with top-greens 40 g Parmesan, freshly (serves 10) German fare are right back in fashion. 600 g root parsley grated INGREDIENTS: 400 g 1093789¡001 TEXTURI¡ 40 g honey METHOD: ZED SOY PROTEIN 5 g 1704964¡001 CHILI Prepare and cut venison, season with GRILL-AND ROAST SEASON. 100 g red onion, sliced SEASONING TEX MEX FINE, fry briefly in oil and place in a deep casserole container. 400 g red pepper, diced 10 g parsley Make a sauce using water and GOURMET SAUCE „SAUERBRATEN“ 50 ml 1093320¡004 RAPE OIL 200 g 1091173-002 MIXED (can be mixed together cold), pour over the meat and cook for 750 ml water PICKLES around two hours in a fan oven at 120 °C and 20 % humidity. After 100 g 1000570¡004 Pita bread that, flavour the sauce using sour cherry jam. Wash and peel the GOULASH MIX carrots and root parsley, then turn them into decorative shapes or cut into slices. For the polenta, boil the water and soya milk in METHOD: a pot then stir in the polenta, add the diced prunes and dried apri- Sauté the sliced onions and diced pepper in RAPE OIL then add the cots, heat again briefly and flavour with salt and nutmeg. Finally, TEXTURIZED SOY PROTEIN and the necessary water (ratio: 1 part refine with freshly grated Parmesan. Arrange and serve the sliced soya flakes to 3 parts water). Make a sauce using water and venison sauerbraten with the polenta and vegetables. GOULASH MIX (can be mixed together cold), top up the veggie stew TIP: THICKEN IF REQUIRED USING BINDER FOR with it, bring to the boil briefly and allow to simmer for 15 – 20 minu- SOUPS & SAUCES! Traditional German classics are back – in canteens, in restaurants, gherkins, wieners and poached eggs? But RAPS also offers a temp- tes. Flavour with honey, CHILI SEASONING TEX MEX and parsley. in home kitchens and far beyond the borders of Germany. Even in ting variation on the classic version for the growing number Cut the mixed pickles finely and sauté them in canola oil. Serve in New York food havens like the Meatpacking District, people today of ‘flexitarians’ or people who frequently do without meat: our a deep dish accompanied by toasted pita bread slices. are licking their lips for goulash, sauerbraten and other German ‘goulash style’ veggie stew is based on our soya flakes. TIP: THICKEN IF REQUIRED USING BINDER FOR dishes. To respond to this trend and to consumers’ growing demand SOUPS & SAUCES! DID YOU KNOW … for hearty yet innovative dishes, RAPS supplies ideas and recipes Another traditional German dish is the ‘sauerbraten’ or marinated which you can use to reinterpret classics. pot roast. Vinegar, in which the beef is marinated for up to 14 days, You will find more delicious recipes in our recipe Sauerbraten came about because at the is what makes sauerbraten tender and aromatic. The sauerbraten database at www.raps.com time there was no way of refrigerating meat. According to the ‘Food Report 2016’ published by Germany’s Fe- remains a popular dish in all its regional variations – from the Rhi- It keeps for longer. deral Ministry of Food and Agriculture, four out of five people asked neland, Baden, Swabia, Franconia and other places – and it is open (83 per cent) eat meat several times a week. Traditional German to creativity and modern interpretations too. Our suggestion: fallow GOULASH MIX Szegedin goulash is not named fare has never gone out of fashion among the elderly, but now many deer sauerbraten with polenta (recipe box). PROD. NO.: 1000570 004 after the town of Szeged but after younger people are discovering it again, especially in the colder Powder product for the production of goulash and the Hungarian author and poet months. GOULASH MIX or GOURMET SAUCE „SAUERBRATEN“ – these tra- variations thereof with traditional seasoning and a József Székely. ditional German classics have always proven popular in the RAPS special thickener. Goulash, a classic dish which was traditionally a beef stew made by product range. We regularly check and revise our recipes to adapt the Magyars, was prepared over an open fire by Medieval herdsmen them to modern tastes. For example, our latest Fix products are The German Gulaschkanone or goulash and became popular in Hungary under the name Pörkölt. And it has free of additives and allergens. RAPS also develops optimised pro- GOURMET SAUCE „SAUERBRATEN“ canon, also known as the field kitchen, always been one of the most popular dishes in commercial cooking. duct versions to satisfy trends such as flexitarian and vegetarian PROD. NO.: 1000588 002 was mentioned in Goethe’s diary as far Made with beef, veal, pork or lamb, there are countless variations eating. Tradition meets modernity – traditional German fare does back as 19 January 1818. Powder product for the production of tasty sauerbraten of the classic goulash and in just a few moves you can create not exclude conscious eating at all. and/or sauerbraten sauce with the classic sour taste and a modern variations very easily. Why not try our Fiaker goulash with special thickener.

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INTERNATIONAL THANKSGIVING A MATURE DOWNSIZED PERFORMANCE How this extravagant family festivity can be translated RAPS starter cultures guarantee the best possible maturing into everyday German life. processes in the production of raw sausage.

Germans each consume an average of five of RAPS starter cultures which are optimi- THE RAPS RAW At a certain time each year, airports in the USA burst at the FAVOURITE AMERICAN THANKSGIVING kilograms of raw sausage each year, which sed and perfectly adapted to end products. SAUSAGE SEMINAR seams and the highways fill up to overflowing; everyone is on is a considerable amount. Pizza salami, Hun- FOODS: REGISTER their way home to their families for Thanksgiving. Almost a third garian salami, mettwurst, katenrauchwurst 09 Œ 11 OCTOBER 2016 AT NOW of Americans celebrate this major family occasion with more 4 % and popular snacks like Pfefferjäger – RAPS OBERTRUM NEAR SALZBURG 5 % cranberry sauce than twelve people at their table and only one in ten opts out of green beans develops specialised microorganisms at its Attend our workshop to acquire the the traditional turkey banquet. That means a total of almost 50 Austrian technology centre in Obertrum for 10 % comprehensive expertise needed to million turkeys find their way into American ovens every year for sweet potatoes 39 % each maturing process and every kind of THE BENEFITS OF RAPS turkey manufacture your own specialised raw Thanksgiving – each one weighing an average of 7 kg. Officially, product consistency. These microorganisms STARTER CULTURES sausage varieties. only one of them is spared: since 1947 the American President are highly specialised, allowing good meat · Tailor-made cultures for a range of has reprieved one lone turkey before the festival. 16 % to be turned into outstanding raw sausages mashed potatoes requirements CONTENT INCLUDES: 26 % with the required flavour intensity and con- stuffing · Starter cultures for dependable raw Nowadays, everyone here in Germany knows what Thanksgiving sistency, which guarantees dependable raw · Optimised maturing process sausage production is. This means a good opportunity for local butcheries, caterers sausage production. “Fast or slow maturing, · Aromatic raw sausage flavour typical · Technology and manufacturing process and food retailers to pick up on the trend and offer another tasty with or without mould, spreadable or slice- of each variety · Maturing process festive meal between the St. Martin’s Day goose on 11 November able, mild or spicier in flavour – our starter · Controlled pH progression OUR BEST · Live production & tastings and the Christmas roast. People celebrating Thanksgiving in RECIPES cultures make your sausages a role-model · Assists reddening Germany usually do it on a smaller scale than the Americans product with ideal visual and sensory pro- You can obtain further information though; and in any event, the general trend is towards smaller perties and a unique flavour profile,” says · Perfectly coordinated with RAPS and registration documents from your families, couples with no children and single households where ROLLED TURKEY ROAST Matthäus Niederbrucker, Technical Advisor seasoning and maturing preparations sales consultant. there is often insufficient time to spend hours in the kitchen. So FOR THANKSGIVING at RAPS Austria, summing up the versatility the best way to awaken your customers’ interest in Thanksgiving Recipe number: 5503203 is to offer something delicious that can be made quickly and yet (for a total of 10 kg) FOR FIRM PRODUCTS FOR SPREADABLE AND THIN CALIBRE which tastes exquisite – in portions suited to retail. RAPS has INGREDIENTS: PRODUCTS translated this American tradition into German for you. Our 6,25 kg turkey breast fillet 50 g 1000891 APPLE Autumn rolled turkey roast with nuts is just one of many ideas we 2,1 kg sausage meat GRANULATE BIOSTART SPRINT 50 BIOSTART PLUS 50 BIOSTART CLASSIC 50 BIOSTART DUO 50 have for you in our Thanksgiving range. 400 g broccoli (frozen) 900 g 1000578 MARIPUR PROD. NO.: 1038700 PROD. NO.: 1038703 PROD. NO.: 1038705 PROD. NO.: 1038706 150 g walnuts SPARE RIBS Mild, balanced aroma With aromatic yeast for a Typical naturally matured Mildly aromatic flavour, sui- 100 g breadcrumbs 50 g 1000849 PISTACHIOS typical salami aroma flavour, pleasant aroma table for GDL preparations SKINLESS THANKSGIVING FACTS METHOD: 1. Slice the turkey breast open to form a thin sheet. PH PH 2. Rinse the broccoli in hot water, allow to cool, press to dry, 5.7 pH progression in the maturing An example of the maturing 5.8 and chop coarsely. 5.6 of a standard salami, calibre progress of coarse spreadable 5.7 3. Mix together the ingredients of the stuffing. 5.5 16 mm, using maturing prepa- metwurst without GDL, calibre 5.6 4. Apply the stuffing onto the meat sheet at a thickness of 5.4 ration ROTBLOCK SPRINT CL 50 mm 5.5 around 1 cm, roll up and tie. 5.3 1621 BIOSTART SPRINT has a BIOSTART CLASSIC creates a 5.4 5. Marinate the outside using MARIPUR SPARE RIBS and 5.2 much quicker and greater pH mild touch of acid as it matures, sprinkle with chopped PISTACHIOS. 5.1 5.3 reduction, BIOSTART PLUS and the pH drops more sharply 6. Cook for 60 – 90 minutes at 170 °C, depending on the size of the 5.0 5.2 Thanksgiving is The first Thanksgiving In 1863 Abraham produces a pleasant aroma. than with BIOSTART DUO. 4.9 5.1 always held on the was celebrated at Ply- Lincoln declared roast (core temperature: 72 °C). 5.0 BIOSTART DUO does not cause fourth Thursday in mouth Colony in 1621 and Thanksgiving an 4.8 You will find more delicious recipes in our recipe a touch of acid, and has a higher November. went on for three days. official holiday. 4.7 database at www.raps.com 12h 3 4 5 6 7 8 9 10 11 12 13 days 0 24 36 48 60 72 hours pH when maturing is finished.

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CLEAN GIVING IMPETUS MACHINE TO THE MARKET

Because quality comes first, RAPS is investing in an Thomas Staufer talks about solutions- ultra-modern system for processing raw materials. oriented work and new trends.

Raw materials, expertise and quality are top priority at RAPS. AN INVESTMENT IN THE FUTURE. Thomas Staufer has for the last 10 years for your own creativity as well as valuable What are the trends you see in the Every item of seasoning passes through stringent testing – from helped build a successful catering depart- tips relating to cold delicacies. industry at the moment? quality control in the country of origin, all the way to testing in Following intensive testing of different technologies, RAPS opted ment at RAPS Austria. Since 2016 he has Many trends are actually the re-emergence Kulmbach. In order to satisfy our and your growing demands, for physical cleaning. “People rave about electronic processes been in charge of the Foodservice depart- What does RAPS represent to you? of previously-known products. Take chilli for RAPS is investing in an ultra-modern raw materials processing such as colour sorting and processing using X-rays, but our tests ment for the German and Austrian market. RAPS blood flows through my veins. RAPS example, which has always been around but system which will enter operation at the end of 2016. revealed that physical cleaning delivers the best results for us.” He told us about how he came to work at means top quality, reliability in supply and is playing a big role again today. Fast food is RAPS, what RAPS means to him and his great value for money. These are all things another major topic at the moment. There’s “We focus very much on uncompromising purity in raw materials. RAPS has fulfilled its own aspirations with its new raw materials plans for the future. that you actually need to have to survive in streetfood, including vegetarian and vegan. Our customers’ specific demands are also on the rise. This new processing system. Quality and safety are top priority so that the market. What makes RAPS special is its And then convenience and semi-convenience system will help us to fulfil these needs,” explains Michael Bosch, customers can be sure that they receive perfect products at Mr Staufer, how did catering become your high level of innovation, its willingness to products are also very much in fashion. Head of Raw Materials Processing at RAPS. But first they had all times. life’s work? experiment and the enormous breadth of its What’s really important is to recognise asked themselves whether RAPS should outsource all of its raw I apprenticed as a chef and after finishing range. We supply everyone – from kiosks, to tomorrow’s trends early on. materials processing to external service providers, or whether I spent a lot of time abroad. First I was in large-scale canteens, to fine dining kitchens. it should itself be concerned for the purity of its raw materials. Switzerland, then I went to the Caribbean, The company’s courage to keep setting so What are your plans as the head Outsourcing or insourcing? “We chose the second option,” says to Aruba. In the early 90s I worked at a top many trends in the market with its expertise of the Foodservice department in Michael Bosch. “We can only guarantee unconditional quality at all Bavarian catering company. I arrived at is what makes me an impassioned ‘Rapsian’. Germany and Austria? times if we have a hand on the processes and remain independent RAPS ten years ago. We founded the catering My plan is to bring more Alpine cuisine to of outside firms.” department at RAPS Austria on 6 April 2006 What do you especially value at Germany. Holidaymakers from Germany al- and have since built it up successfully. your work? ways make up the largest number of tourists The new system can process much more than the previous one, and What’s most import to me is that work is in Austria each year. So we want to allow can process different raw materials individually when required. You aren’t just a chef, you’re a successful solutions-oriented. We actively listen to our them to enjoy the great cooking which they author too…. customers, implement their product ideas, experience on holiday once they get back Yes, I’m the co-author of a cookery book and build up their long-term loyalty. home. called Kalte Küche (Cold Kitchen) which I Every day I enjoy making sure that our wrote together with four other people. The customers are satisfied. At RAPS we believe book offers lots of recipes and suggestions in tailor-made solutions and service.

INNOVATION ADALBERT RAPS FOUNDATION

NEW PACKAGING MATERIAL FOR AWARDED THE CAREERS MORE SAFETY AND QUALITY ‘SILVER CLOVE’ APPLY NOW AND BECOME At the end of the year, RAPS will gradually begin to transition its A SPICE SOMMELIER. products into new and standardised plastic bags. The outside of the This year, Adalbert Raps Scholarship holders passed the demanding Professionals from the industry can once again apply for one of new plastic bags will retain the familiar look of RAPS products, but final exam to become certified Spice Sommeliers with flying colours. the three scholarships issued by the Adalbert Raps Foundation on the new blue inside surface will make production safer. Fragments of The Chairman of the Foundation, Frank Kühne, awarded the successful 1 October 2016, and become Spice Sommeliers at the Kompetenz- packaging that are cut off when opening the bags will be immediately spice experts the ‘Silver Clove’. The first part of this comprehensive zentrum für Ernährung (KErn). This training course allows people noticeable on account of their colour. RAPS employs the highest qualification involves a rigorous training of the senses. Trainees also working in the food industry to acquire comprehensive expertise standards of safety in all areas, and is constantly improving its techno- learn how to recognise high-quality herbs and spices and what healing in herbs and spices. The course lasts for five months and involves logies. This improved packaging film is a further example of that. and health properties they have. Each year the Foundation awards two days of lessons each month. More at: three scholarships, each worth €2,700. www.raps-stiftung.de

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MARKET HALL REVIVAL

Market halls are enjoying popularity once again throughout Europe. That is because they offer consumers what they want: local products, freshness and transparency.

Fresh local fruit and vegetables are piled in heaps upon planks, apartments within a glassy arched structure. Market halls are once sausages dangle from the ceilings of stalls and everywhere it smells again back in fashion elsewhere in Europe, or they never quite of cheese, meat and fish. disappeared. Oslo’s ‘Mathallen’, Budapest’s ‘Nagycsarnok’ central market hall, Barcelona’s breathtaking ‘Mercat de Sant Josep’, also The romantic associations which market halls awaken, involving a known as ‘La Boqueria’ – market halls are places of communication slower pace of buying and selling (and even living), are re-emerging and can be the best way for visitors to discover the country, its people from people’s collective memory. They are a response to the growing and their cuisine. call among consumers for healthier nutrition, local produce and trans- parent production. Old and new market halls are coming to But why look so far afield? Germany is just as deep in the European life everywhere. market hall boom. Magnificent renaissance buildings like the market hall at Kassel and Jugendstil jewels like Stuttgart’s market hall offer For instance, in the Dutch city of Rotterdam you can now shop like temptingly fresh, high-quality produce from around the region, as does people did a hundred years ago, but in an impressively futuristic what must be the best-known German market hall – ‘Markthalle Neun’ interpretation of the classic market hall. The ‘Markthal’, built to a in Berlin-Kreuzberg. Brought back to life a few years ago by local design by star architects at MVRDV, opened in 2014 and offers 8,400 residents, it is once again full of hustle and bustle of the kind that has square meters of space for almost 100 market stalls and 228 filled markets for centuries.

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