Zero waste, seaweed and sweet potato chips

By the end of 2016, food gurus were enthusiastically blogging about the food trends for 2017. If we want to keep up, we look to serve authentic new ethnic dishes, such as African and Mexican cuisine. When we get together with friends for drinks, the trend is to have a nice glass of sustainably brewed beer, served with healthy courgette and sweet potato chips. Gone are the nachos! These have been replaced with the Buddha Bowl! And, for the uber trendy, we have changed our Italian pizza for a Naan pizza.

Sustainable
For health reasons, we are being encouraged to eat less meat and eat more fish. Sustainable fish of course! Some of us who are fanatical about our food sustainability, have even dared to replace their portion of meat with a portion of insects or even a seaweed. And, because we love “Zero waste”, pickled vegetables are becoming more and more popular. Ultimately, what matters is that we create a unique experience with adventurous tastes, exciting textures, that tell a story. These days, hospitality entrepreneurs aim for added value rather than price competition. What trends have you embraced for 2017?


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The LABELLORD system

LABELLORD labels are easy to remove with two solutions; wash off and water soluble. Both are hygienic, prevent damage and save on labour!

Aqualabel

Aqualabel™ with water-soluble adhesive

  • Releases in water
    (removes faster with the addition of alkaline cleaners)
  • Easy to remove
  • Microwave-proof
  • Colour / date coding

Flushlabel

Flushlabel™ dissolves completely in water

  • Dissolves in cold water, within 60 seconds
  • Prevents cross contamination

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