Ambrosia Magazine issue #1

Μagazine #1

SEPTEMBER 2015

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Greek olive oil The finest in the world

Feta cheese Discover the authentic

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INTERNATIONAL FOOD & BEVERAGE EXHIBITION

March 2016 ATHENS • GREECE

Tradition, innovation and research are olives, second only to Spain in the EU, while varieties are considered among the best –if working together to reveal the wonders of its not the best– in terms of flavor, texture, aroma, a truly blessed fruit. Enjoyed as a and versatility: Kalamon, Konservolia, Chalkidiki delicious snack; appreciated as a healthy olives are perfect for tapenade, sauces, or can food choice; olives are, above all, be enjoyed as part of various foods and snacks. an authentic flavor from Greece. Fermentation and curing

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By Vana Antonopoulou

lives have been an integral part of the human diet for millennia –long before grocery stores, and martinis were discovered. In fact, olive trees are some of the oldest trees ever harvested, a practice that dates back more than 8,000 years.

Contemporary table olive production spans the Mediterranean rim and other subtropical zones, including Latin America and the United States, but most of the production takes place in Spain, Greece, Italy, France, Turkey, and Portugal. Production numbers are particularly high for Greek

Different kinds of olives require different kinds of curing. In Greece, it is an all-natural process: black olives are picked by hand when ripe, but before they are over-ripen or shriveled by frost.

Then, they are transported as quickly as possible to the processing plant where they are sorted, washed, and immersed in 8-10 percent brine. The brine stimulates the microbial activity for fermentation, and reduces the bitterness of the oleuropein. When the bitterness has been sufficiently weakened, the fruit can be packaged and sold. Fully ripened black olives are sometimes rubbed with coarse salt and left to cure for months resulting in their characteristically wrinkled appearance.

As fresh as it gets Frozen Baked Products

New varieties, recipes, and unique flavor combinations make frozen baked goods the most convenient –not to mention delicious­­­– snack solution for today’s busy consumers.

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By Eleni Manika

he smell of freshly baked pastries; the delight of a just-warm cheese pie; some of the small pleasures associated with fresh bakery. For a business serving food, it is important to be able to satisfy the customer demand for freshness whilst catering to a high volume of people. Frozen baked products can offer just that.

As quality-conscious consumers continue to demand products of a home-made nature from their supermarkets and cafés, baked goods manufacturers have a great opportunity to improve profits by providing retailers with a diverse selection of ready-to-bake or ready-to-thaw frozen products. The result is a constantly-growing industry where quality, safety, health-awareness, and innovation go hand-in-hand.

The Greek way Greece has a long-standing tradition in pastrymaking, pies, and dough products. This tradition is kept alive in almost every Greek household, not only by fresh, home-made sweet and savory pies, but –as time goes on– by frozen dough products that only need to be put into the oven to produce mouth-watering results. Consequently, it is safe to assume that tradition and innovation are the cornerstones of the Greek frozen baked foods production, and the defining elements of its growing success in the global marketplace.

What’s fresh in frozen Undoubtedly, nobody can make pies or pastries like grandma, but modern consumers are more time-pressed than before, seeking quality as well as speed in their daily meals. Enter, frozen baked novelties such as pies and pastries that thanks to high-end technologies can now combine top-tier quality ingredients with consumer safety standards, and delicious –sometimes even original– filling variations.

Not to mention that freezing, a natural preserving process, seals in the freshness and valuable nutrients of foods without having to add synthetic preservatives. In fact, it has been proved that frozen goods not only have low risk of bacterial contamination, but maintain the same nutritional value, flavor, color, and aroma as fresh ones.

OUZOUNOGLOU COFFEE SINCE 1928

COFFEE TRADITION PASSED FROM GENERATION TO GENERATION

The history of the Sons of G. Ouzounoglou S.A. is interrelated with the coffee history in Thessaloniki.

Since 1928, the Ouzounoglou family became the guardian of the coffee quality and substance. The carefully roasted and ground Greek coffee is the product that made the company well-known to northern and central Greece, while the different kinds of filter coffee (classic, hazelnut, vanilla, caramel, biscuit, chocolate, amaretto), espresso and chocolate beverages came to enrich its range of products.

The company headquarters (Lakkoma, Chalkidiki, Greece), certified with the EN ISO 22000:2005 & IFS standards, is addressed to customers whose target is the superior taste quality products. Tied up with coffee history, we invite you to discover it‌.

Sons of G. Ouzounoglou S.A. Headquarters: Lakkoma, Chalkidiki, Greece, Tel. Num. 0030 23990 51132, Fax. 0030 23990 51133 Branch: 62 Anatolikis Thrakis str., Kato Toumba, Thessaloniki, Greece www.ouzounoglou.com