Data Protection Declaration
A crop of rich red tomatoes on the vine. The smell of fresh strawberries lingering in the air. The gaze wanders to the surroundings; skyscrapers, lively streets. Urban farming is exerting a growing influence on the world's largest cities, at the same time presenting new challenges for the logistics sector.
The Ziegler family is all about cheese-making, and always tries to meet individual customer needs. The Nagel-Group has been its logistics partner from the outset.
On the occasion of the partnership agreement between the Nagel-Group and Transthermos, Jan Peilnsteiner of the Association of German Cold Stores and Logistics companies e.V (VDKL) spoke about trends and developments.
The dairy industry, milk processing companies and retail will meet in Munich on 21 and 22 February 2017 for their annual meeting - Molkereikongress (dairy congress). We have summarised the development and outlook for the industry in our information graphic.
System catering is gaining ground. Brigitte Jung, Service Manager at "Jülich Research Centre" talks in an interview about the difference between system catering and individual restaurateurs and points out related advantages and disadvantages.
Over the past few years, restaurant kitchens have embraced system catering. But this development has not come out of nowhere. The precursor to the modern kitchen was communal catering.
Innovations in the food industry have led to a growing trend over the past few years: investments in food companies. A group of investors got together to form Food Angels and invests in innovative start-ups.
Master chef Holger Stromberg is a consummate restaurateur who won his first Michelin star at the age of 23. He is sought after as a nutritional consultant and top caterer throughout Europe, and he also cooks for the German national football team. He lays down his professional standards in this interview.
Short interview with Sarah Coe, a nutritionist at the British Nutrition Foundation in London, about lactose intolerance.
Why would Hansel and Gretel let the evil witch tempt them and what role does food play in general in fairy tales? Dr Martin Beyer, an expert on fairy tales, has the answer.
Clarence Birdseye invented the first flash freezing facility in the 1920s, a huge milestone in the history of frozen food. His work revolutionised the global food industry. Birdseye was born in New York on 9 December 1886, 130 years ago. A portrait of the great inventor.
Manufacturers, retailers, and food logistics companies like the Nagel-Group maintain an uninterrupted cold chain to ensure freshness and shelf life of food right up to the refrigerated counters. Once the food reaches checkout, the customer is responsible. Our tips will help you store chilled food optimally at home.
For centuries, people have associated culinary pleasure with oil extracted from olives - a legendary fruit from the Mediterranean region. According to the Information Office Olive Oil (IGO), more than half of all olive trees grow within the European Union. Olive oil expert Carmen Sánchez García explains what makes this oil from the Mediterranean so special.
25.10.2016 A day to celebrate pasta! Whether fried, in a casserole, in soup or simply with sauce or ketchup, we cannot imagine life without pasta. A special day has been dedicated to this versatile foodstuff on 25 October. This gives us enough reason to look more closely at pasta. Here are some facts about pasta that you probably did not know.
People have developed various methods to preserve their food throughout history: from heating to chemical substances and pressure treatment. A journey through selected epochs.
The long-standing debate on lining supermarket shelves with Christmas goods is rekindled in late summer every year. A look at Christmas shopping season from the viewpoint of the confectionary industry and the logistics sector.
An environmentally conscious lifestyle and a healthy diet are causing consumers to rethink. For a lot of consumers, less is more: the aim is to reduce packaging waste and to know the origin of food. Supermarket without packaging, is this the future?
He cooks gourmet food that has earned a Michelin star, runs two restaurants in Essen, a cookery school, and a catering business, appears on television shows, and has a passion for singing – meet star chef Nelson Müller. He speaks about his talents in an interview with the Nagel-Group.
After consuming dairy products, an increasing number of people complain of stomach pains or nausea. The first suspicion is often lactose intolerance. But is this always really necessary?
“Mainstream” is yesterday’s news, perfect-looking fruit and vegetables also. “Clean eating” is gaining in popularity, as are chocolate-coated grasshoppers. Diet trends without limits.
Our society is changing: The question of the origin of food, new eating habits and people’s changing requirements are only some of the developments which companies to tackle. Stefan Reese, Managing Director of the bigfood Group, is looking at these issues – with great success.