Good is not always good enough. Our food stands on the test bench of consumers and manufacturers. Product features can be improved. Which ways research and development go in this area, you read here:
Can we always enjoy our dishes with good conscience? Is the price more important to us than fair procedures in the production and sales? Or do we pay attention as a consumer only to quality? Of course much depends on the taste. And producers are also consumers...
- Between conscience and food
They are small – very small. In relation like a football to the earth. A millionth part of one millimetre. And, nevertheless, these dwarfs have a lot of power. In comparison to microparticles which are already in use for a longer time in the food industry since with the Nanos with a fraction of the diameter develop quite new qualities.
- The world of the Nanos
Holger Gniffke, graduated engineer in food technology, is Chief Operating Officer at the Center for Food Technology Mecklenburg-Vorpommern GmbH in Neubrandenburg. He is also cook and chef with enthusiasm persistent till this day for the catering trade.
- Interview with Dipl. Ing. Holger Gniffke