TREND MAGAZINE

GLOBAL TASTES

Around the world with the MOGUNTIA Food Trends 2024! Our second trend magazine in 2024 is all about global flavours. We present three products that will enrich global cuisine.

FAR FROM THE EYE, CLOSE TO THE PALATE From Thai, Indian or Korean to Mexican, American or even Italian cuisine – discovering new flavours from all over the world is no longer a challenge. All you have to do is go to the nearest supermarket, and you will be inspired by a wide variety of flavours. International cuisines are becoming increasingly popular and so it is no wonder that up to 89% of consumers would buy products from the cuisines mentioned above*. With the discovery of new grilling techniques, such as flame grilling or indirect grilling, the grill is no longer just used for meat. Consumers are also increasingly discovering it for preparing vegetables, bread & even desserts. Thus, the combination of international cuisines and new grilling techniques allows grill fans to bring even more creativity into the world of grilling and expand their culinary possibilities. Discover with us how easily you can serve the next trends!   *Moguntia, “Would you buy this?”, own survey (n=504), 2023

AROMETTE® Alabama Bacon | M4286

Addition: 80-100 g/kg

AROMETTE® Bianco Verde | M4289

Addition: 100 g/kg

Cevapcici Seasoning Salt | I50950

Addition: 30 g/kg

Are you interested in our products? Then arrange a consultation now.

FAKE TOMAHAWK

INGREDIENTS:

1 kg pork breast / Thick rib without bone and rind
100 g AROMETTE® Alabama Bacon | M4286

RECOMMENDED PREPARATION:

Cut the long bones of the thick rib between the rib bones into 2 cm thick slices. Cleanly cut out the meat at the end of the bone approx. 2-3 cm wide. Scrape the bone free. Now marinate the tomahawk so that the bone remains clean.

PREPARATION:

Cook in a pan or on the grill over a medium heat for approx.
Cook for approx. 3-4 minutes on each side.

TORTELLONI SKEWER

INGREDIENTS:

300 g fried and grilled cheese (see preparation)
200 g tortelloni filled with ricotta and spinach
200 g courgette raw
40 g AROMETTE® Bianco Verde | M4289
1 pc. MOGUNTIA Bamboo skewers 20 cm | I89128

RECOMMENDED PREPARATION:

Marinate the tortellini. Rinse the courgettes in hot water and slice crosswise into 2 mm thin slices on the slicing machine. Cut the grill cheese into 4 x 1.5 cm wide blocks and wrap the courgette around the long side. Skewer the cheese and courgette pieces onto the skewer first, so that the open courgette side is facing inwards. Alternate between the tortellini and the pieces of cheese and courgette. Finish with the cheese and courgette pieces.

PREPARATION:

Fry or grill evenly on each side over a medium heat.

NITRITE & NITRATE

After lengthy discussions, the EU Commission has published Regulation (EU) 2023/2108, with which the
reduction of nitrites (E249, E250) and nitrates (E251, E252) was decided.

This means that the use of curing salt and saltpetre will be more strictly regulated by this regulation.
In addition, the maximum permitted levels are no longer calculated in milligrams, but in ions.

As nitrites and nitrates are not only used for reddening meat, but also have a
preservative effect, this is likely to have an impact on our future production habits.

But don’t panic! Our products are assessed as part of the product development process,
which ensures that the EU-wide limits are always adhered to as long as the dosages and processing instructions on the product are observed.
dosages and processing instructions stated on the product are observed.

CONTACT

Do you have any questions about our product of the month or would you like to order a product?
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