Oatly’s Post

Science, snacks, and solidarity: Our potluck epiphany Forget beakers and Bunsen burners - this month's lab bonding involved culinary creations! Our team had a potluck, where everyone brought a homemade dish to share. It was more than just delicious food (although let's be honest, my veggie pasta was a showstopper - take that my Italian friends). This potluck was a unique way to connect with colleagues on a deeper level. We swapped stories over curries, celebrated cultural flavors, and marveled at each other's hidden talents (turns out our entomologists are a master chefs too!). In a world of deadlines and deliverables, this potluck reminded us that collaboration isn't just about research papers - it's about building a supportive community. So, raise a fork (or a spoon, or a chopstick!) to the power of shared meals and unexpected connections. Here's to more science, more snacks, and more team spirit! kudos to the organising team Nidhi Vartul Dushali Jaskaran #wearereckitt #researchanddevelopment #potluck #teambuilding #sciencelife #workfriends #bestveggiepasta (because who can resist a little self-promotion?)

From fields to pints: Witness the innovative journey of B.C. family farms, generations deep, as they embrace a modern pivot towards brewing beer. Explore their evolution, blending tradition with contemporary tastes. ~ #FamilyFarms #BeerBrewing #Innovation

Celebrating Innovators: Wilbur Scoville - The Heat Behind the Pepper Scale! Meet Wilbur Scoville, the spice maestro whose pioneering work forever changed how we measure the heat in our eats. Born in 1865, Scoville was not just a pharmacist; he was a visionary who brought science to the kitchen in the most deliciously fiery way. His legacy? The Scoville Heat Scale, a groundbreaking method that peppers the world of food science with a precise way to quantify chili pepper piquancy. Scoville’s ingenuity lay in his 1912 creation, the Scoville Organoleptic Test. This test wasn't just a culinary curiosity; it was a methodological marvel. By diluting a chili pepper extract until its heat was no longer detectable, Scoville gave us a scale that goes from the bell pepper’s zero to the Carolina Reaper’s sky-high score. It's a scale that chefs, foodies, and capsaicin enthusiasts still rely on over a century later. But why does Scoville’s scale matter so much in the culinary world? It's not just about bragging rights for the hottest dish. This scale has guided the development of foods and beverages that delight the taste buds while ensuring they’re accessible to a wide range of spice tolerances. It’s impacted everything from the sauces we drizzle to the snacks we devour, bringing an understanding of heat that transcends cultural and culinary boundaries. Wilbur Scoville’s work is a testament to the impact of scientific curiosity on everyday life. He showed us that with the right scale, even the heat of a chili pepper can be measured, appreciated, and enjoyed in new and innovative ways. His legacy is a world where the thrill of the chili can be explored and savored like never before. Feeling inspired to turn up the heat on your own food creations? Whether you’re dreaming of crafting the next hot sauce sensation or infusing traditional dishes with a modern twist, reach out to Elevated Edibles Experts. Let’s channel the spirit of Wilbur Scoville and spice up the food world together. Your journey to culinary innovation starts here—let’s make it scorchingly memorable! #FoodScience #WilburScoville

A few years ago I was a judge at the UW Foster School of Business annual Dempsey Startup Competition and one of the companies competing was Wheyward Spirit, a beverage company that distills whey into a spirit. I was blown away by the innovative way Founder Emily Darchuk turned a byproduct - whey, created from cheese production - into a delicious spirit. Did you know that for every pound of cheese produced nine pounds of whey is created? I didn't know this. When I hear that a company is "sustainable" I'm often disappointed when I find out that the sustainability they're promoting is incremental - they've made small changes, that, while better than nothing, aren't going to move the needle. That was not the case with Wheyward Spirit. Emily and I became fast friends, meeting up at trade shows around the country and keeping in touch on food-related topics. I took the train from Seattle to Portland a few weeks ago to film a video of us pairing Wheyward Spirit and Wheyward Wheyskey with single-origin, craft chocolate. It was a really fun afternoon. Wheyward Spirit has flavor notes reminiscent of sake, while barrel-aged Wheyskey makes a mean Manhattan. We found some delicious pairings, not all of them what we expected. Intrigued? Join us on YouTube to share in our day of pairing. https://lnkd.in/eDZkZz9x #sustainability #craftspirits #foodwaste

If you’ve ever walked the streets of NYC, you know that bodegas are the lifeblood of many neighborhoods. They’ve long been cornerstones of their communities, offering convenient and affordable options for a diverse group of people. Plantega’s founder Nil Zacharias wants to introduce delicious vegan options in every one of these beloved businesses! Zacharias himself spent his first US dollar at a bodega and has long been looking for a vegan sausage, egg, and cheese—the superior bodega sandwich, in his opinion. With Plantega, instead of finding it, he made it. And in the process, created so much more. He wants to transform the food landscape within NYC and beyond by making plant-based food easier to access. Bodegas are just the starting point. By including different vegan flavors, bodegas are celebrating the rich cultural mosaic of NYC. Visiting the city? You need to try their beef burrito (pictured below). You’ll find yourself coming back for more 🌯 . Have you tried one of Plantega's subs? #nyc #newyork #veganfood

From cravings to innovation: How our love for Rebel Foods inspired a global vision! Recently, our team embarked on a journey to develop a new sub-brand that captures the essence of Rebel Foods' culinary excellence. The result? Relish - Ready to Eat ✨️ Bringing your favorite meals home, no matter where you are! The inspiration behind Relish came from personal experiences and heartfelt conversations. Soham Shah shared how his parents missed Behrouz Biryani while traveling in Europe. Hem Biyani wished she could take FAASOS Faasos bowls with her to our upcoming Milan semester. Lavleen Bagga dreamed of enjoying Mandarin Oak's noodles and The Good Bowl's dishes daily, saving time during her hectic schedule. These stories fueled our passion and creativity. We unanimously agreed that these beloved flavors deserve a global audience. Imagine sharing the Lazeez Bhuna Murgh Biryani or the Paneer Signature Rice Bowl with loved ones in faraway places or amidst a hectic schedule. The idea of making these meals accessible to everyone, everywhere, led us to an exciting solution: dehydrating the meals while preserving their authentic taste and making them Ready to Eat. This ambitious project involved meticulous planning and collaboration. With the guidance of our incredible mentor, Rutu Mody-Kamdar, PhD, and the hard work of our brilliant team - Mayukha Chimalakonda Prashant Shrivastava Hem Biyani Lavleen Bagga Manish Soni Soham Shah Pooja Sodhani Khushi Agrawal Aayush Contractor We brought Relish to life! The attached presentation showcases our journey, from brainstorming sessions to final execution. We hope Rebel Foods takes notice of our dedication and innovation. Let's make these fantastic flavors available to everyone, worldwide! We're excited to hear your thoughts on Relish. Have you ever wished you could enjoy your favorite restaurant meals anywhere? Share your experiences in the comments! #RebelFoods #FoodInnovation #BrandDevelopment #ReadyToEat #GlobalCuisine #brandmanagement #branding #brandbuilding

When different cultures come together it can be a recipe for greatness, as I recently experienced when four spice blend recipes that I developed for a local brand were notably recognised at the 2023 Royal Tasmanian Fine Food Awards!     One of the blends, ‘Scandi Summer,’ took out a gold medal and won the overall champion trophy for ‘Best in the Herbs and Spices Category’!   The idea for the Scandi Summer recipe, which is a combination of Native Lemon Myrtle, Middle Eastern Sumac, and Southeast Asian Black Peppercorns, came about as a way of bringing diverse cultures to our table.   It was important for me to take something familiar (a common combination of lemon and black pepper) and transform it into something unique and gourmet – demonstrating the simplicity of bringing together global flavours that are synonymous with different parts of the world.    The other blends were also awarded two silver medals and a bronze!   The first image below depicts round one in my test kitchen, experimenting, and the second shows the final product range of the spice dip mixes, as branded and packaged by local business, Mette is Baking!   Thank you, Mette Nielsen, for trusting in me to create these recipes as part of your new product range.     When I started my business, I had only dreamt that my creations would receive such recognition.   This project has given me the encouragement to position myself in what I love - being a spice enthusiast, demonstrating the impact of connecting to culture through food. #foodbusiness #recipedevelopment #foodculture #smallbusinesssupportingsmallbusiness Shil

🚀 Unearthing Local Gems: The CulinHub Mission 🍽️ At CulinHub, we believe that food is more than just sustenance—it's a gateway to culture, community, and creativity. Our mission? To unearth local gems that are often overlooked and bring them to the forefront of the culinary world. We're on a journey to discover the hidden talents of local artisans, family-owned businesses, and passionate chefs who are redefining the food scene with their authentic, creative, and mouth-watering offerings. But we’re not stopping there. At CulinHub, we’re all about a holistic approach to food discovery. This means celebrating every aspect of the food journey—from the farm to the table, from the hands that prepare it to the stories that inspire it. We're creating a platform where food isn't just consumed, but experienced, shared, and cherished. We’re fostering a community where food lovers can connect, share stories, and inspire one another. By championing local producers and embracing the full spectrum of food culture, we’re setting the table for something truly revolutionary. We’re not just about finding the next big trend; we’re about creating a space where the love of food, the passion of creators, and the joy of discovery come together in one delicious experience. Join us on this incredible journey. Let’s celebrate the flavours, stories, and people who make the culinary world so rich and diverse. Together, we’re going to redefine what it means to explore and enjoy food. 🌍💡 #CulinHub #UnearthingLocalGems #FoodInnovation #SupportLocal #CulinaryCreativity #HolisticFoodJourney #FoodCommunity #FoodLovers #FoodCulture #FoodInspiredbyYou

🍽️ Welcome back to Food Finds, Ric! 🎉 It's fantastic to have your culinary 🍳 and tech 💻 expertise for our reviews! 😍 I'm thrilled to learn about Junior's and their performance on your 5 key points review. 🌟 Let's explore and see what delicious delights they have in store for us! 🤩 #FoodFinds #Junior's #CulinaryTech #foodkast #foodreview