index

Powered by Shoot my Food and Google Food Lab

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

Disclaimer

The next edition of Food Inspiration Magazine International will be released in January with the theme: Troubles in food paradise.

Next edition

Doug Koob, Matt Thomas, Tony Tellin, Elias Cairo, Michelle Cairo, Mallory Pilcher, Sanny Visser, Nick Bril, Michiel Bakker, and the members of the Google Food Lab.

Special thanks

Xiao-Er Kong, Arjen Moes, Yalda Langari and Jody Geurts 

Designers

Hans Steenbergen (editor in chief), Maaike de Reuver, Frank Lindner, Chantal Arnts, Yalda Langari, Nina Keijsers, and Jelle Steenbergen

Editors

COLOPHON

Subsribe now and receive the free Food Inspiration Magazine eight times a year in your mailbox!

Xiao-Er Kong, Arjen Moes, Yalda Langari and Jody Geurts 

Subsribe now and receive the free Food Inspiration Magazine eight times a year in your mailbox!

COLOPHON

Editors

Hans Steenbergen (editor in chief), Maaike de Reuver, Frank Lindner, Chantal Arnts, Yalda Langari, Nina Keijsers, and Jelle Steenbergen

Designers

Special thanks

Doug Koob, Matt Thomas, Tony Tellin, Elias Cairo, Michelle Cairo, Mallory Pilcher, Sanny Visser, Nick Bril, Michiel Bakker, and the members of the Google Food Lab.

Next edition

The next edition of Food Inspiration Magazine International will be released in January with the theme: Troubles in food paradise.

Disclaimer

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.

Powered by Shoot my Food and Google Food Lab

Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
Fullscreen