The Raps Customer Magazine Summer 2017

Dish Up Some Fish! From albacore to zander: maritime treats for the summer

FRESH IDEAS CREATIVE CUISINE TRENDS Sausage with Plenty More TASTE OF a difference Fish In The Sea THE FUTURE International variations on the The demand for fish Authentic, clean, international: popular German classic Bratwurst in Germany is increasing the key trends in 2017 EDITORIAL CUSTOMER PORTRAIT

“TRADITION MEETS INNOVATION.”

The most important task for us in the food industry is to constantly the bone broth (page 12) – and a wide range of sausage specialities THE FINE ART keep an eye on market developments. For anyone wanting to find out (page 4). Tradition and innovation also meet at our truffle hunting how consumer tastes are going to develop in future and what that (“Trüffeljagd”) event, because even the butchery trade is moving with means for business, industry, and trade, there are plenty of sugges- the times. You can read about this in more detail on page 10. OF SMOKING tions to be found in our RAPS Trend Report 2017. This edition will also provide you with plenty of other suggestions We tackle two of these trends for you in the current INSIDE edition: and ideas for dealing with current developments in the food products the appetite for authentic cuisine is growing – ethnic flavours are market. tory in ­Ellingstedt in Schleswig-Holstein. seasoning mixture for prawns, salmon etc. becoming more established. In addition, ingredient transparency is During its long history, the company has is supplied by RAPS – because top class becoming more decisive for success. There is a particular focus on Happy reading! been transformed from a simple street ­products need that final enhancement! how natural and environmentally friendly foods are (see page 9). The Raps CusTomeR magazine summeR 2017 ­vendor’s tray to being one of the best known Sascha Thaens Dish Up brands in Germany. Since 1994 the factory some Fish! From eel to zander: New products are not necessarily required to accommodate the Director Sales Management & Strategy maritime treats for the summer has been producing the majority of products latest trends, familiar favourites can also meet this demand. Great for all GOSCH restaurants, using the examples of old classics being reinvented are Granny’s superfood – ­company’s own logistics specialists for delivery. This is also where the smoked FRESH IDEAS CREATIVE CUISINE TRENDS sausage wiTh plenTy moRe TasTe oF a diFFeRenCe Fish in The sea The FuTuRe International variations on the The demand for fish Authentic, clean, international: popular German classic Bratwurst in Germany is increasing the key trends in 2017 salmon – the company’s flagship product – CONTENTS WEBSITE is produced.

Customer portrait page 3 Digital Brochures And Master smoker Manfred Volquardsen and GOSCH manufacturing Catalogue Also Available his brother Lothar are actually trained butchers and only later switched to working At our website under www.raps.de/ lets, and even the INSIDE customer magazine: with fish. Smoked salmon production Fresh ideas page 4 downloads you will find a completely new and discover interesting information about our From eel vendor requires real intuition: at the very start the extensive download area. From the product products – all this is now available for you to Sausage with a difference TO THE KING OF FISH chilled salmon fillets from Norway are cut catalogue to topic folders, product line leaf- download and browse in digital format. down very slightly – with swift, sharp inci- The history behind the company GOSCH Creative cuisine page 6 sions. This is to remove any bone or tiny bits is a real success story: as a young boy, of fat. Then the salmon pieces are seasoned, Maritime delights Gosch started out as seaside eel vendor including with sea salt and juniper. Finally, on the island of Sylt, shortly after which the salmon rests overnight at 22 °C which International page 8 he launched his famous “northernmost helps remove some of its moisture before

EXTRAKTE EXTRAKTE Dfouüdeniret e Irghr rs rsotecrß hegeiuane Vfdäizlehi cliigefnhadsltivrt e deiFndo urAre mAnllfn.eow rRdenezrdeuupngntugeern,n .ga uRnAndzP PSg lrheioadctuh dik otebe pisnet erfflelütks ditesiege L örs ung KLASSISCH Chicken: beyond the breast! THEKE THEKE fish stand in Germany” at the harbour SO GRILLT DIE WELT. the actual smoking process begins. The

MEDITERRAN GRILLEN ASIATISCH GRILLEN in List. One of his keys to success was In Spanien grillt man Gambas, Krabben oder Fleisch, Fisch, Geflügel, Obst und Gemüse Gemüsesorten wie Zucchini auf einer guss- werden über offenem Feuer auf Bambus- AMERIKANISCH GRILLEN eisernen Grillplatte – „a la plancha“. oder Bananenblättern zusammen mit Beefburger, Rib-Eye-Steaks, Spare Ribs, aromatischem Zitronengras gegart. Mari- fish is cold smoked for two to three hours Chicken Wings – das ist „American BBQ“. niert wird mit Kokosmilch, Chili, Ingwer Gegrillt bzw. geräuchert wird im Smoker oder Curry. auf Holz. Süße Honigmarinaden und scharfe Chili-Würzsaucen sind beliebt. that he always adapted his product

KARIBISCH GRILLEN AFRIKANISCH GRILLEN Die Karibik „jerkt“. Mariniert wird mit Beim „Braai“ liegt neben Rind, Lamm, Fisch over beech chips so that it acquires the Die Deutschen lieben das Grillen. Internationale Grillspezialitäten Trends page 9 Chili, Curry, Piment, Nelken, Zimt, und Geflügel auch Strauß oder Antilope bringen erwünschte Abwechslung auf den heimischen Rost. Thymian, Rum und Fruchtsäften. In einer auf dem Grill. Mariniert wird mit Knoblauch, Jerk-Tonne garen die Gerichte schonend Ingwer, Nelken, Zimt, Kardamom, Chili und neben der Glut. Kurkuma. Über 200.000 Tonnen Holzkohle verglühen range according to customer demand. jährlich auf deutschen Grills. Die Klassiker: Bratwürste und Schweinesteaks. Aber auch leichte Kost liegt beim Grillen im Trend und so marinieren und grillen Deutsche immer UNSERE BESTEN distinctive smoky flavour. öfter Gemüse, Fisch, Meeresfrüchte oder REZEPTE Grillkäse. Der Appetit auf neue und überra- Authentic, clean, international schende Geschmackskombinationen wächst. Ob orientalisch wie in „Tausendundeiner ORIENTALISCHES HÜHNCHEN Nacht“, mediterran oder lieber exotisch – AUF GEMÜSECOUSCOUS Nowadays, in addition to the Sylt loca- RAPS Magic-Marinaden von Oriental bis TIPPS VOM FACHMANN Inferno schaffen authentische Geschmacks- erlebnisse ferner Länder und sorgen mit Rezeptnummer: 5506112 JENS BUDDECKE, speziellen Kräutern und ummantelten Ge- (10 kg Gesamtmenge) TEAMLEITER DELICO NORD würzen für eine schöne, gleichmäßige Optik. 3,6 kg Hähnchenkeulen 300 g Karotten Ihre Wirkung entfalten unsere Produkte 330 g MAGIC ORIENTAL 300 g Porree Meine Erfahrung zeigt, dass immer mehr Verbraucher beim hierbei erst zum richtigen Zeitpunkt: beim (1694591) 300 g Sellerie Grillen Neues ausprobieren wollen. Das können überraschende Erhitzen. Kommen Sie mit auf eine kleine FÜR DEN COUSCOUS FÜR DIE JUS Gewürzkompositionen oder fruchtig-scharfe Marinaden wie z. B. Expedition rund um den Grillglobus. tions, GOSCH operates more than 30 1,3 kg Couscous 1,8 l Brühe/Wasser unsere sein. Oft fängt die Abenteuerlust 1,3 l Brühe/Wasser 180 g BRATENSAFT OZG schon bei der Fleischauswahl an. Bieten Sie Ihren Kunden doch 40 g GEMÜSEBRÜHE (1000436) exotische Fleischsorten wie Strauß, Bison oder japanisches GÄRTNERIN MIT 15 % 300 g Orangensaft Wagyu-Rind an. NEU GEMÜSE OZG 50 g Orangenfilets What is particularly noticeable when you (1000970) 200 g feine Zwiebelwürfel G USTO DI PASTA ZIGEUNERBRATWURST / MERGUEZ WÜRZIDEEN FÜR MEDITERRANEN GENUSS ZUBEREITUNG: ART. Die Hähnchenkeulen mit MAGIC ORIENTAL marinieren. Sellerie, Aromatisch-scharfe Gewürzzubereitung für Bratwurst franchise outlets throughout Germany, Karotten und Lauch würfeln und blanchieren. Den Couscous RAPS Inside page 10 mit Paprika, Zwiebeln, Chili, Majoran. mit GEMÜSEBRÜHE GÄRTNERIN und Wasser garen und die Ge- KRÄUTER müsewürfel unterheben. Die Hähnchenkeulen im vorgeheizten Heißluftofen ca. 20 Minuten bei 180 °C braten. Die Zwiebelwürfel MAGIC ORIENTAL anschwitzen, mit Wasser und Orangensaft auffüllen. Den BRA- ARTIKEL BEZEICHNUNG INHALT VERPACKUNG visit the Ellingstedt factory is the skilled ART. ART. NR. KRÄUTER TENSAFT einrühren, aufkochen lassen und die Orangenfilets Würzig-orientalische Ölmarinade mit Knoblauch, zugeben. Den Couscous auf Tellern anrichten, die Hähnchen- Fruchtig-scharfe Ölmarinade mit Chili und Mangostückchen. Kümmel, Zwiebel, Fenchel und leichter Chilinote. keulen aufsetzen und die Orangen-Zwiebel-Jus angießen. Kräuter sind aus Küchen nicht wegzudenken. Sie geben BÄRLAUCH geschnitten 45 g Dose Doseninhalt 45 g entspricht 450 g Frischware. and on the “Mein Schiff” fleet of ships. vielen Gerichten eine feine, frische Note und bringen so 4 INSIDE INSIDE 5 den Unterschied auf den Teller. BASILIKUM geschnitten 30 g Streudose Dealing with allergens Doseninhalt 30 g entspricht 300 g Frischware. 45 g Dose Doseninhalt 45 g entspricht 450 g Frischware. and careful handling of the delicate, BOHNENKRAUT gerebelt 60 g Dose Doseninhalt 60 g entspricht 996 g Frischware.

DILLSPITZEN geschnitten 45 g Streudose Doseninhalt 45 g entspricht 360 g Frischware. 60 g Dose Doseninhalt 60 g entspricht 480 g Frischware. With around 900 employees, the com-

ESTRAGON gerebelt 60 g Dose Doseninhalt 60 g entspricht 540 g Frischware. skinned fish pieces. The skin is only KERBEL gerebelt 40 g Dose Doseninhalt 40 g entspricht 360 g Frischware.

KRÄUTERMIX ITALIA 60 g Dose Kräutermischung mit Oregano, Bohnenkraut, pany has an annual turnover of more Majoran, Thymian, Basilikum, Rosmarin, Salbei.

LIEBSTÖCKELBLÄTTER geschnitten 50 g Dose People Inside page 11 Doseninhalt 50 g entspricht 525 g Frischware. removed after smoking, as it helps hold MAJORAN gerebelt 25 g Streudose Doseninhalt 25 g entspricht 225 g Frischware. 50 g Dose Doseninhalt 50 g entspricht 450 g Frischware. WÜRZSAUCEN & MEHR OREGANO gerebelt 40 g Streudose GESAMTPROGRAMM 50 g Dose than 70 million Euros. The GOSCH logo Doseninhalt 40 g entspricht 360 g Frischware. Doseninhalt 50 g entspricht 450 g Frischware.

PETERSILIE gerebelt 50 g Dose Doseninhalt 50 g entspricht 350 g Frischware. the fish together. That is why particularly

ROSMARIN geschnitten 130 g Dose Expert tips for display counters Doseninhalt 130 g entspricht 1950 g Frischware. with the red lobster is one of the top expert hands are required when cutting VEGAN OHNE ZUGESETZTES HEFEEXTRAKT COOK & CHILL MIT ALKOHOL KALTQUELLEND 19 100 best known brands in Germany. and packing the fish. Panorama page 12

Gran’s superfood Visiting the realm of the king of fish: to mark In total the factory handles almost 40 dif- the 50th birthday of the GOSCH catering ferent varieties of fish for around 120 original chain, we took a look at the company’s fac- GOSCH smoked delicacies. The customised 2 INSIDE INSIDE 3 FRESH FRESH IDEAS IDEAS

SAUSAGE

our with a difference best recipes

Coarsely-Ground International sausages add a different flavour “CHORIZO” sausage but keep the familiar shape. Recipe number: 5506191 (10 kg total quantity) INTERESTING FACTS

3.3 kg S 2 – pork which is 3.3 kg S 6 – pork jowls The first written account of the sausage free of sinew with 300 g ice can be found as early as 700 BC in 5 % visible fat 190 g table salt Homer’s Odyssey. He describes how the About 90 % of Germans put their bratwurst sausages on the BBQ. 2.7 kg S 3 – coarse 220 g C horizo season- 700 ancient Greeks roasted stuffed goat and This food has become established abroad with the term “Brat- trimmed pork with ing (1705362) pig intestines over charcoal. wurst” now part of the English and Anglo-American lexicon. 10 % ­visible fat 10 g P 3000 (1000751) Even in far off Vietnam, the bratwurst is a big hit and is being In the 1st century BC the sausage is mentioned manu­factured locally there in the traditional Thuringian manner. Method: in the first Roman cookbook by Apicius. ­Consumers are more experimental than ever when it comes to Combine all the ingredients, mixing well, and mince to a size flavours and are keen to try out new ideas. A desire which is easily of 3 mm. Mix everything thoroughly again and stuff into the The earliest German ­mention fulfilled by adding an international twist to bratwurst specialities. casing to create portions of the desired size. 1 of sausage is the entry from 1404 referring to an For instance, some lively chorizo sausage adds Spanish flair to Sausage cases / natural intestine: expenditure of 1 “groschen” any dish. Best known as a cold tapas dish, it is also delicious Pig intestine cal. 28 / 30 on casings for sausages in served up warm, and really only reveals its full flavour once the accounts for the Provost’s grilled or fried. Connoisseurs love this piquant delicacy for its Note: 1404 Church nunnery at Arnstadt. bright colour and spicy flavour: as part of a grilled Spanish potato For boiled products the quantity of salt should be increased kebab or on a corn tortilla with rocket and grilled vegetables. to 2.3 %! Nowadays, Germans eat an average A particularly sophisticated interpretation of the popular sausage of almost 84 sausages per year, that’s in a roll can be conjured up using a Mediterranean Italian spiced 1.6 sausages a week. sausage: served up in a crisp panini with gorgonzola and pear. CHORIZO SEASONING 84 And then there’s the French sausage with its delicate hint of Prod. no. 1705362-001 lemon; a ­sure-fire culinary delight when served with some On 16th August in the USA, people celebrate A special sausage seasoning with a Spanish touch, for all kinds braised red wine shallots. the so-called “­National Bratwurst Day”. of meat products. INSIDE Use flavours which are typical for different countries as inspira- 16 tion for exciting sausage creations. Our seasonings and creative SA USAGE F+F WITH LEMON recipe ideas guarantee an authentic taste. Surprise your cus- service Prod. no. 1000510-005 tomers with new creations, combining innovation and tradition. You’ll find plenty of inspiration You’ll find more inspirational sausage ideas from all over the Seasoning you can sprinkle for a refined sausage, with ascorbic in our RAPS recipe database world in our recipe database. acid and pepper, nutmeg, ginger, coriander, and lemon. which includes a new Our best- collection of recipes with seller the theme “Inter­national sausage specialities” at www.raps.com

4 INSIDE INSIDE 5 CREATIVE CUISINE CREATIVE CUISINE

OUR BEST RECIPES

it Zander fillets r im on a bed of leeks a e with rosemary potatoes M Recipe number: 7000692 (for 10 people) INGREDIENTS: 10 zander fillets, 72 g vegetable skin on and boneless seasoning 34 g lemon pepper (1091559-001) (1037056-001) 1.6 kg waxy potatoes d 800 g leeks 160 g magic rosemary 200 g cherry tomatoes sea salt e s 200 g onions (1693796-002) l t 50 g butter i g h Method: Season the zander fillets with the LEMON PEPPER and sauté skin-side down until transparent. Slice the leeks, halve the cherry tomatoes, slice the onion into strips. Sauté the vegeta- Not just on Fridays: in Germany there’s a growing demand for fish. bles in the butter, adding VEGETABLE SEASONING to taste. Consumers value the health benefits and also the incredible variety of flavours. Chop the potatoes into bite-size chunks and pre-cook in the oven on a 100 % steam setting. Then marinate in the MAGIC ­ROSEMARY SEA SALT and cook until done in a fan oven.

AVAILABLE 30,000 German company canteens serve 30 million meals each week. IN OUR To serve: With a growing awareness of nutrition, there is also an increased RECIPE Warm the plate and create a bed of vegetables from the leek DATABASE demand for healthier and lighter options and so fish is now no longer and tomato mixture. Arrange the potatoes around this and lay just served up on a Friday. In the “Food Report 2017” by Hanni Rützler, the fish fillet on top. it is even claimed that the future of food lies in the water.

Red mullet fillets More delicious recipes at www.raps.com Germans are particularly fond of salmon, Alaska pollock, herring, with a lemony butter sauce, EXPERT TIPS tuna, and trout. But with over 700 edible species, the possibilities served with peppers and tagliatelle are virtually endless. Let us inspire you – zander fillet on a bed of Christian Fiedler, leeks with rosemary potatoes, or red mullet fillets with a lemony INTERESTING FACTS specialist food butter sauce, served with peppers and tagliatelle. These are just two of our many suggestions to bring a touch of flair to your table. In 2015, a total of service adviser And, at the same time, meeting the challenge of providing a balanced diet. Vitamin D, iodine, omega-3 fatty acids – fish lowers 1.15 million Whether potatoes are mashed, served au gratin or in a potato cholesterol levels, protects against cardiovascular disease and even tonnes of fish and shellfish were sold in Germany. salad, they offer the perfect accompaniment for fish. For enhances brain function and eyesight. a new twist on these classic side dishes, try seasoning with Germans spent a record sum of horseradish, dill, citrus fruits or even some wasabi. Or use Whether grilled, poached, steamed or fried – RAPS seasonings (such Euros on fish in 2015. another starchy vegetable such as squash or sweet potato to as the new sea salt & herb fish seasoning, Magic rosemary sea salt, 3.7 billion create great mashed potato alternatives while also bringing an lemon pepper, and many more) use typical Mediterranean, fruity, and attractive dash of colour to the plate. fresh flavours to form the ideal starting point for your creative recipe ideas and those gourmet maritime moments. Admittedly, fish often has The most popular varieties of fish a high retail price but, according to Internorga GV-Barometer 2017, Lemon pepper there is also a growing willingness to pay more for good food. Most 1. 2. Prod. no.: 1037056-001 importantly, alongside its health benefits, fish offers a very special Seasoning for fish and meat with coarse salt, white and culinary experience. 20.5 % 18.3 % Salmon Alaska pollock black pepper, and a delicate lemony flavour. 3. 4.

NEW 15.9 % 14.1 % Sea salt and herb fish seasoning Herring Tuna Magic rosemary sea salt Prod. no.: 1062021-001 Prod. no.: 1693796-002/-001 5. A coarse mix of spices for sprinkling: full of flavour with Source: www.fischinfo.de/index.php/ Spice marinade for fish, meat, and potatoes with pepper, 6,2 % markt/infografiken, proportion of sea salt, parsley, rosemary, and an intense lemony note. Trout fish consumption for each species ­rosemary, sea salt, thyme.

6 INSIDE INSIDE 7 TRENDs

INTERNATIONAL Chicken: Authentic, Clean, Beyond The Breast! International

Chicken, especially chicken breast, is hugely popular. Discover the latest food trends which will shape commerce, But other parts of the chicken also offer a huge variety of culinary delights. trade, industry, and consumer preferences in 2017.

OUR BEST RECIPES Customer preferences are constantly changing. The key to success is keeping pace with the latest trends and always having a close eye on Chicken Skewers which consumer habits might become more significant in future. In our With (Red) Sambal up-to-date trends report we have identified some interesting future Recipe number: 5505557 trends. We would like to present an extract for you here. The Germans love poultry – and chicken breast is particularly (10 kg total quantity) popular in this country. But chicken has so much more to offer. INGREDIENTS: An appetite for authentic cuisine “From Nose to Tail” is the motto these days, something which 8.5 kg chicken which is free of 600 g razart Fz-Liquid invokes a philosophy which was quite normal previously; using fatty tissue and sinew, (1700731) The influence of international tastes continues to increase. as many parts of the slaughtered animal as possible, and so with no visible fat or 900 g MARINOX SAMBAL Particularly Mediterranean cuisine, but also Oriental, Asian, and encouraging a respectful treatment of farmed animals. skin (P1) (1704957) Latin American cooking are providing plenty of exciting inspiration. Globalisation is turning consumers of all ages into Whether used in snacks, convenience food, delicatessen items or METHOD: connoisseurs and experts on international indigenous cuisines – long-life goods – chicken has something to offer for all areas in Dice the chicken and mix with RAZART FZ. Add ­MARINOX not least because they themselves are travelling the world. your product range. Crisp and flavourful wings, drumsticks, and SAMBAL­ and mix. Thread the chicken pieces onto the skewer. Exotic snacks, culinary adventure, and variety in terms of flavour chicken nuggets all add value to the hot food counter. Pre-­ Use a modified atmosphere packaging and store between com­binations are what is wanted – at home, in restaurants, but prepared for cooking, these items will be convenience food best- 0 and 2 °C. also in work canteens and refectories. Authentic flavours are the sellers. Get your cooking pot ready: the delicate meat from be-all and end-all here. That is why we are constantly developing a poached chicken is ideal for exquisite salads, the breast is inval- To serve: authentic products and creative recipes for you, so you can serve uable as the basis for lots of recipes and sauces. When colds and Fry in a pan or cook in the oven. up global flavours. Transparency flu are in season, a chicken soup is the perfect addition to the Determines Success lunch menu and also the take-away range. Wiener or Mortadella sausages made from chicken are a lighter version of the red meat Consumers want their food to be as pure and unadulterated varieties and are a particular favourite with figure-conscious INTERNATIONAL CHICKEN SNACKS as possible, which is why clear labelling is the standard consumers. approach in 2017 and is constantly being expanded to include Yakitori new categories. The most common declaration in terms of Fans of meat cooked in a rustic style will love this dish: pulled Any part of the chicken can be used for these information is still “No chemical additives / preservatives”. chicken is an adaptation of the classic street food pulled pork, Japanese skewers, including skin and offal. The organic label also offers important guidance in some and you can make it in a fraction of the time. You should allow areas because consumers associate this label with healthy, 1.5 hours in a combination steam oven, after which the meat can CHICKEN WINGS natural foods. Other factors which are growing in importance be shredded into little pieces. All you need now is a burger bun or In the USA, their country of origin, fried are transparency in terms of the supply chain and an baguette, some BBQ sauce and, if desired, a few other ingredients chicken wings are also known as Buffalo emphasis on regional sourcing. Customers don’t just want such as coleslaw – and your trendy snack is ready! Wings. They are served as a finger food with to know what’s in their food, but also where it comes from. dips or also with coleslaw and fries. RAPS can support you when it comes to clear labelling for RAPS supplies all the elements to transform chicken into count- your products – because transparency with regard to less specialities: seasonings, marinades, breadcrumb coatings, SAMOSAS ­ingredients and their origin is increasingly crucial for pur- sauces, dips, and much more are on offer from our comprehen- These Indian spiced pasties are baked chasing decisions. sive range. Inter­national cuisine offers plenty of inspiration when or fried. They can be filled with all sorts it comes to chicken recipes, including a “From Nose to Tail” of different­ things – and are particularly approach. You’ll find a small selection in the box on the right. ­delicious with chicken.

8 INSIDE INSIDE 9 RAPS people INSIDE inside Dealing With Expert Tips For Allergens Display Counters

Comprehensive allergen management and An interview with clear labelling ensure reduced product risk and RAPS specialist adviser Marcus Vollmer. give the end-consumer greater security.

A growing number of people are having to they can avoid contamination and we label the RAPS staff are also given extensive training in Expert advice, a comprehensive snack range How have requirements for the shop counter and pre-prepared side dishes, such as rose- deal with allergies and intolerances. For raw materials which contain allergens. We how to handle allergenic substances. and special offers – all this is part of creating changed in recent years? mary potatoes or pasta, sell extremely well and a large number of ingredients with the completely avoid handling peanuts, fish, lupin, the perfect display counter. RAPS specialist They are becoming increasingly diverse. Con- require minimal effort to prepare. potential to trigger these conditions, label­ edible nuts (except pistachios), molluscs and What are the most frequent questions which adviser Marcus Vollmer gives other tips for sumers value convenience, so they expect ling is obligatory and requires particular crustaceans. RAPS has introduced compre- crop up among customers? a contemporary counter offering which will more ready-made and semi-finished dishes How can butchers satisfy these new precision. Melanie Sahin works in the food hensive allergen management in accordance Usually, questions are about creating labels, satisfy growing demands and will win over and would like to be able to source everything requirements? regulation department at RAPS and is the with the international IFS Food Standard and in close contact with their own advisers. even the most demanding of customers and from a single provider – while simultaneously For fresh food with a convenience factor, RAPS contact person for any of our customers who as part of its good manufacturing practice. A frequent question is whether it is secure their long-term loyalty. being inspired and surprised with ever- offers an extensive product range including the have questions concerning allergen manage­ necessary to specify possible traces of changing special highlights. As always, the “Market fresh” portfolio which can be used to ment. We asked her what her everyday job allergens on labels – there is no statutory Mr Vollmer, could you tell us a bit about your most important thing for a display is to pre- create a range of possible solutions and inter- is like. regulation here, any specification is career so far and what led you here to RAPS? sent the goods in the best possible way: esting recipes. These products, made from voluntary. For catering companies and in the I have been working at RAPS for three years ­products should be arranged so there is fresh ingredients which require refrigeration, How long have you been working for RAPS? trade sector, advice in terms of specific and am a trained chef and master butcher. variety, but still with an orderly structure. You can be used very flexibly – for instance, at the I’ve been at the company for almost 15 years. intolerances, particularly for buffets or open My parents had their own butcher’s shop and don’t need everything to be as straight as a hot food counter, but also to enhance your I love dealing with customers, I’m also the one products, is a constantly recurring topic. even back then I noticed that consumers were die – the current weekly offers, for instance, ­barbecue range. When developing snacks or who makes the most phone calls (she laughs). demanding more than just good meat and could be arranged centrally in a semicircle. midday meals, I am there to support my clients Previously I worked in sales, at RAPS too. Do you offer advice on other areas as well sausage products. As an expert adviser, so that the product offering can be tailored to as on allergens? I work directly with customers and am re- What impact do these changes have on the their particular business needs. How does RAPS handle allergenic This is how we regulate the handling of aller- We help with all kinds of questions relating sponsible, amongst other things, for breathing product range for the counter? raw materials? gens and any measures to minimise traces. to declarations and nutritional values and life into certain areas of the ­butcher’s shop, The add-in items offered are becoming increas- What do you particularly enjoy about your job? Of course, we adhere to the industry standard. Our allergy policy is in place across all our ­support our customers as best as we can so particularly the counter. I also work very ingly important. Delicatessen products, e.g. I love being “on the front line”, in direct contact Amongst other things this means: we question plants as well as warehouses and is closely they can offer their end-customers peace closely with our product ­managers de­veloping antipasti are a good complement to meat prod- with the customers. I like the fact that my day- our sub-suppliers to see whether and how linked to the HACCP approach. Of course, all of mind. products and recipes. ucts such as Parma ham or mortadella. Salads to-day job is so varied and not a desk job.

Adalbert Raps Foundation innovation

“Trüffeljagd” (“Truffle Hunt”) LAB: FUTURE INVEST- THE BUTCHER OF THE FUTURE MENTS FOR THE BEST QUALITY One of the most important questions in the meat business is how to recruit motivated and capable The next “Trüffeljagd”: Copen­ In the autumn 2016 edition of INSIDE we apprentices. The Adalbert Raps foundation invited hagen, 20th to 23rd August 2017 reported on the new raw materials processing butchers and design-thinking-experts to meet plant located at Kulmbach. On 25th April 2017, from 26th to 28th March 2017 in Berlin, to devote this facility was officially inaugurated by some thought to this question. As part of the The “Copenhagen Food & Cooking shareholders Frank Kühne, Annegret Kühne, Truffle Hunt Lab conference they used the Silicon Festival” is the destination for the next Tanja Kühne, and Dr Martin Pfeiffer. The new Valley approach to develop ideas as to how busi- truffle hunt with plenty of tastings and plant has enabled a doubling of capacity along nesses might position themselves as attractive interesting talks. The highlight of the with greater production efficiency – this employers to ensure the future success of the event will be the workshop given by means RAPS can be even more flexible in business. One of the ideas, the “Azubi-Angler” butcher and author Adam Danforth, terms of responding to individual customer (“Catch a trainee”) app, should help support in which participants will butcher requirements. The investment is part of the butchers to do this by spreading job vacancy a lamb and then use every last piece three year “Future RAPS” programme, which ­information via social media in order to reach of it using the “From Nose to Tail” is being supported by the Bavarian Depart- more young people. concept. ment of Trade and Industry. 10 INSIDE INSIDE 11 Panorama

GRAN’S SUPER- ­FOOD

Delicious and good for you – nowadays homemade broth is being sold as hip and trendy street food.

Lots of superfoods involve hitherto relatively unknown foods with exotic A bone broth which has been cooked for hours is not only delicious – it is names: quinoa, goji berries, matcha tea. But sometimes tried and tested rich in nutrients, for instance healthy proteins such as collagen and all foods make a comeback – in a kind of new revival. That is what has hap- sorts of minerals which are reputed to have a positive effect on your skin, pened with broth: the stuff granny fed you as a cure for any ailments when gut, joints, and immune system. Broth is also filling – while being low in you were a child, now has people queuing round the block in cities, waiting calories. Bone broth should be simmered for several hours in order to to slurp hot bone broth from take-away cups. One cup of soup can cost 4 to properly release these valuable substances. Patience during preparation 5 Euros, and foodies are totally prepared to pay this price – provided the will be rewarded with a flavourful end-product which can be used for all quality is right. sorts of purposes in the kitchen or sold to customers as something to enjoy between meals. This trend is possibly thanks to the Paleo diet, which is based on the ­nutritional habits of our hunter-gatherer ancestors. At the same time, Bone broth combines all the potential of sustainability and regional this kind of broth is also in tune with the “From Nose to Tail” philosophy, sourcing while also harking back to our roots and age-old traditions. which aims to use all parts of the slaughtered animal, including the bones. A textbook example of how creative marketing ideas can be used to open But you don’t need to be familiar with either of these movements to enjoy up new fields and reach new target groups – using products which had bone broth and benefit from its therapeutic properties. long been consigned to history.

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