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DOMAINE DES TOURELLES LAUNCHES LEBANESE GIN BRAND GINBEY
IN BRIEF Em Tarek launches a new line of products
From zaatar to sour oranges and rose vinegar, Em Tarek’s new line of products celebrates old techniques, seasonality and indigenous and foraged products.Chef Tarek Alameddine’s contemporary approach and Em Tarek’s traditional recipes have resulted in a product line that can now be incorporated into the kitchen for everyday cooking. Em Tarek is all about foraged and indigenous ingredients. instagram.com/emmtarek Symrise opens innovation center in Dubai to shape the future of taste for food in the Middle East
Established in 1868, Domaine des Tourelles, one of the oldest wineries in Lebanon and the Middle East, has expanded its alcohol portfolio to include gin, introducing GinBey to the Lebanese market. Distilled at the Domaine des Tourelles winery in the heart of the Bekaa Valley, GinBey is the fruit of years of hard work and research by winemaker Faouzi Issa.
GinBey is distilled from 14 Lebanese botanicals, selected from various terroirs across the country. These botanicals are then blended with natural spring water from Domaine des Tourelles’ neighboring mountains, ensuring the appropriate water treatment and purification are undertaken before the distillation phase begins. Once the process is complete, the liquid is set to rest in clay jars to create a distinctive, pure and well-rounded spirit. domainedestourelles.com
German-based Symrise AG, a company that develops, produces and sells fragrances and flavorings, cosmetic active ingredients and raw materials, as well as functional ingredients, has opened development, application and sensory laboratories in Dubai. The project is located at the Gold Tower Building in the Dubai Multi Commodities Center (DMCC). symrise.com
THE LOWDOWN ON UNILEVER WITH CHEF JOANNE GENDRANO With 21 years’ experience in hospitality, veteran chef Joanne Gendrano has witnessed great change in the industry. Here, she talks about the latest food trends and Unilever’s most innovative products.
to the region; greater accessibility to ethnic Asian ingredients (Asian groceries like 1004 Gourmet, We Mart, even Carrefour increasing their offerings); a pop-culture following; ethnic flavors going mainstream; and Asian tastes being integrated into popular foods, like burgers, pizzas, tacos or fried chicken.
Why did you choose to be associated with Unilever?
What are the latest UFS product releases that you are most excited about and why?
Back when I was still working in the hotel industry, I met UFS staff, sales personnel, chefs and marketing managers who, rather than sell me products, would show me their latest innovations or works in progress and ask for my expert opinion. Their collaborative style has always impressed me, so when the opportunity arose to join them, it wasn’t a difficult decision or transition.
Why do you think the trend for East Asian flavors is rising across the GCC? Factors contributing to the trend are: an increase in Asian tourists and expats moving
We have just relaunched our Pan-Asian line, which initially consists of oyster sauce, teriyaki and Thai sweet chili sauce. Being Asian, I’m excited to talk about how these products can be used in different ways beyond the stir fries or as dipping sauces for spring rolls. For instance, adding a bit of oyster sauce to gravy to give it an umami kick, combining our teriyaki with tahini to make a peanut-free satay sauce or adding Thai sweet chili sauce with tamarind puree and coriander to make a salad dressing. Unileverfoodsolutionsarabia.com
OCT - NOV 2021 | HOSPITALITY NEWS ME
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