On an exciting visit to DAVA Foods to learn more about green proteins, our kitchens gained insights they can use to create delicious meals for our guests using peas, lentils, and beans.
Before the Easter break, our kitchen staff was invited on one of four annual inspiration trips, where they have the opportunity to gain new insights and ideas that can be applied in the kitchens and ultimately tasted on guests’ plates.
“We have a responsibility to ensure that our kitchens are constantly evolving, equipped with the necessary knowledge about trends, tendencies, and new suppliers, including the raw materials and products we work with. This might include being curious about the origin of the product and the farmer’s or fisherman’s own story,” says Ulrik Nielsen, Manager of Food Excellence at Compass Group.
This time, the trip took us to Hadsund for a visit to our supplier, DAVA Foods, which organized an innovation day focused on green Danish proteins. DAVA arranged expert presentations from Ida Marie of Nordic Seed and Anika Walker from DAVA, both product developers.
The focus was on exploring green proteins, and our kitchen staff learned about everything from variety development, species diversity, the purpose of plant breeding, bioavailability, taste, umami, and much more.
From farm to table
Ute Laubner, who works as a chef in our canteen at Agro Food Park, shared her thoughts on what she gained from the inspiration trip:
“I learned about how an agronomist works with crop cultivation and variety development. Additionally, DAVA’s product developer discussed her work examining the specific properties of individual raw materials and varieties. She encouraged us to ‘play’ with things and see what works. We even tasted a peanut butter alternative made from hulled hemp seeds. I look forward to continuing to explore and expand my use of hemp and pea flour, not just in baking”.