Innovation in the food industry has been making for new creations every single day, each more surprising than the last, while also respecting the environment. Do you want to know more about the interesting talks and workshops held at this conference? Keep reading; we’ve also prepped a summary video.
The Future of Food: Culinary Institute of Barcelona
The CIB aims to educate new chefs, teaching them to think, create, and innovate to transform the gastronomy of the future.
Which is why it wasn’t just us that went to talk and show off the power of our food-grade terpenes, many other professionals in the sector and student presentations took part also.
This was the amazing roster that professors and students from the Culinary Institute of Barcelona had access to:
- Technological revolutions to reduce food waste, by Poloma Iturmendi
- Designing the food of the future, by Juan M. Umbert and Marcello Buratti.
- Workshop with Makeat, by Juan M. Umbert, Marcello Buratti, Belén Bas Valor and Adrià Colominas.
- Round table: new emerging ingredients, with Pol Contreras @patissierpol (baker and chef with their own chocolate brand), Alexandra Pera @xandra_caliterpenes Cali Terpenes commercial director and bio-chemist). Additionally, to fuel a positive and enriching debate, the round table continued with collaboration with CIB students and professors.
During these talks and workshops, we learned systems to reuse food, amazing and truly unique ways of edible designing, we saw food projects with amazing textures, combinations, and shapes.
Terpene Talk and Test at the Culinary Institute of Barcelona
Our colleague Alexandra had the amazing honor of participating in a presentation and debate on new emerging ingredients in the future of the food industry, where Pol Contreras revealed a lot of interesting information about cocoa, which he uses in a very unique way, making his chocolate highly valued – he even makes the most of the leftover residues to make other products and even dye fabric.
We put forth our grain of sand by explaining to professors and students what cannabis terpenes are and their use in food and other products. We were incredibly pleased with the enthusiasm and curiosity that we saw from the students, who actively participated with interesting questions.
After the seminar, began the tasting, where students and other guests were positively surprised when tasting terpenes at our Terps Station, refreshing Vichy terpene shots and, of course, two delicious types of cream beignets made by Wake & Bakery, with Amnesia and OG Kush Terpenes – a revolutionary product!
The chocolate artist Pol Contreras also took part in the tasting, with his famous chocolate bars and other amazing R+D products.
All of those present will definitely remember this amazing day!
Thank you so much to the organizers at CIB Talks for their professionality and friendliness, to the faculty at this marvelous school for their amazing work, to the speakers for sharing their knowledge and being interested in our work, as well as all of the students that participated enthusiastically and actively.
So what do you think of conferences like this? Do you think that we should keep educating for the future of the food industry? Do you already use terpenes with your food? Let us know what you think in the comments below!
Until next time!
Cali Terpenes
