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XVIII Polish Food Industry Tennis Championships - PROMAR OPEN 2023!
Unforgettable emotions, sports passion and spirit of competition filled the courts during the 18th Polish Food Industry Tennis Championships. This year's PROMAR OPEN Tennis Tournament took place on 17 and 18 June 2023 in picturesque Ostróda under the auspices of the company PROMAR.
Ostróda has a special meaning in the history of our tournament, because it was here that the first editions of the event took place. The past competition attracted many players who again competed for the trophy of the President of Indykpol. The tournament was played on carefully prepared courts of the Ostróda Sports and Recreation Centre.
Meat Industry Days
Excellence in the meat industry: Summary of the 55th edition of the competition "Top quality products in the meat industry" during the Meat Industry Days.
On May 18, the 54th edition of the Meat Industry Day event took place, combined with the announcement of the results of the 55th edition of the prestigious "Top Quality Products in the Meat Industry" competition, organized by the Department of Meat and Fat Technology of the Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology of the National Research Institute. The ceremony, held under the honorary patronage of the Minister of Agriculture and Rural Development at the Dom Technika NOT in Warsaw, brought together a large group of experts and representatives of the meat industry
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Unusual visit to PROMAR!
At the end of April we had the pleasure of hosting a group of students from the Faculty of Food Science - participants of the Development Programme of the University of Warmia and Mazury in Olsztyn.
Are snacks a regular part of our menu?
The snack market today is surprisingly diverse. Snacks are almost a permanent feature of our daily menus, and we reach for them not only at gatherings with friends, but also in moments of hurry, travel or when you just want to grab a bite. Manufacturers offer many variants and novelties to meet customers' expectations. The impaired access to restaurants during the pandemic has meant that snacks have grown significantly in popularity. How has the post-pandemic snack market shaped up?
Taste shaped by sight - Viva Magenta's Colour of the Year 2023
Bold, inspiring, unconventional, vibrating with positive energy and full of hope - this is the Colour of the Year 2023, chosen by the trend-setting Pantone Color Institute. The intense shade of Viva Magenta is becoming a visible trend in interior design, fashion and ... also on our plates!
BRAIN AT HIGH SPEED - ABOUT FISH AND THEIR IMPACT ON CONCENTRATION
Brain at high speed - this is one of the four main trends for 2023, recently announced by consumer trends expert Mintel.
Their research concluded that society is keen to optimise mental performance at work and at home, as well as at rest, we want to maintain a healthy mind, and we consider concentration and productivity to be the most important mental well-being traits.
READY TO .... the fast culinary revolution of our time
READY TO COOK (RTC), READY TO HEAT (RTH) and READY TO EAT (RTE) are convenience food categories with different degrees of readiness to eat - ready to cook (RTC), ready to heat (RTH), ready to eat (RTE). The main advantage of this type of food for the consumer is the ease of preparation of attractive dishes and a significant reduction in meal preparation time. However, in order to encourage consumers to purchase these types of products, they need to be undoubtedly fresh and of good quality, have an attractive appearance, taste good and be safe to eat. Indeed, market success depends on consumer appreciation of the sensory qualities and usefulness of the product, as well as on adequate information about it and consumer confidence in such foods.
Valentine's Day with cardamom - the aphrodisiac king of spices
Cardamom - known for centuries, one of the most expensive and precious exclusive spices in the world. Why should you include it in your diet and why are we mentioning it today?
Coming from the ginger family, cardamom has a distinctive, spicy, lemony-gingery and at the same time sweet taste, with a slight spicy note. When added to coffee or cocoa, it adds character to drinks, and is an ideal combination with sweet as well as meat dishes.
ON CHRISTMAS EVE AND EVERY DAY - ABOUT THE VALUE OF CARP IN THE DIET
It is impossible to hide the fact that in most Polish homes carp is only found on the table on Christmas Eve. Statistics show that the average Pole eats only 0,6 kg of carp per year. Why is it worth including it in the daily diet?
Dried spices and herbs as a source of latent microbial contamination.
On the subject of dried herbs and spices, there is a lot of information on their health-promoting and antioxidant properties. It is interesting to note that the drying process inhibits the growth of microorganisms, but.... it does not destroy them completely!
In the following post, we publish a study by Piotr Kulawik, PhD, on hidden microbial contamination, we invite you to read it!
Till the end of the world and one day more! The 31st WOŚP Finale 2023!
This year's 31st Grand Finale of the Great Orchestra of Christmas Charity took place on 29th January. This noble, public collection, the funds of which are dedicated to the purchase of high-tech medical equipment for Polish hospitals is one that the whole PROMAR team considers an incredibly important goal.
This year, the WOŚP Foundation has decided to support the fight against sepsis - a disease that globally accounts for around 20% of all deaths. Every year there is a different slogan chosen for the event. In 2023 it was: We want to win against sepsis! We are playing for everyone - big and small! With the funds raised, hospitals will be provided with equipment to speed up the diagnosis of infections, which will have an impact on the faster implementation of effective treatment, thus supporting the treatment of sepsis.
Challenges of the fish industry in the face of the current economic situation - 8th. Fish Congress behind us
Is the fish industry facing a crisis after 25 years of exceptional growth? Is a recession imminent? We discussed the problems that have arisen in the industry and the innovations that are being introduced during October's 8th Fish Congress in Gdynia.
It is hard not to agree with the fact that the current macroeconomic environment is not conducive to development - the war in Ukraine and disrupted post-pandemic supply chains are quite a challenge for many sectors of the economy, including the fish sector.
According to research presented at the Congress, the operating profitability of fish companies has already deteriorated in 2021 and was lower than in the food industry as a whole (3.19% ver. 4.30%).
Hellish flavors - International Hot and Spicy Food Day 2023
We are inflaming our taste senses! Just today - January 16 - we are once again celebrating International Hot and Spicy Food Day - a unique and at the same time hellishly tasty holiday. On this day, with the help of selected spices, we can taste a variety of less and more spicy specialties.
Connoisseurs of spicy dishes, discovering the spicy dishes of the world use the Scoville scale (SHU), which determines the spiciness of foods. On this scale, for example, sweet peppers have a value of 0 SHU, jalapeno peppers 2500-2800 SHU, and cayenne bell pepper 30000-50000 SHU. Interestingly, the hottest-grown peppers received more than 3 million on this scale, and the collectible, hottest sauce in the world called "Blairs' 16 Million Reserve" created in New Jersey in only 999 pieces received as much as 16 million SHU!
New Refreshed PROMAR Brands Logotypes!
For over 30 years, PROMAR has been seen as a reliable and trustworthy business partner, supplying solutions for the food industry domestically and abroad.
Over the span of three decades, PROMAR has increased its offer and evolved into an umbrella brand which has become synonymous with quality, engagement and flexibility.
Currently, it has the following sub-brands under its wings: PROMASOL / PROAROMA / PROMIX / PROPURO,
PROMAR at the FORUM Meat Technologies 2022 technology conference
One of the most important meat industry events of the year is behind us. On 21-23 November, we had the honour of taking part in the FORUM Meat Technologies 2022 technology conference, which took place at the Żnin Hotel ‘Cukrownia Żnin’.
The unique, historic place that is the post-industrial Hotel in Żnin was our November discussion centre. The conference topics focused on the most important industry areas: technological innovations, energy security, cost optimisation and the impact of modern technologies on the profitability of production.
Surprise with courage in the kitchen - the dishwasher patent for perfect salmon
The Internet is full of culinary innovations, today we come up with something innovative and special. Flavoursome, juicy and tender... here's a recipe for perfect dishwasher salmon.
But stop... For salmon? From the dishwasher?
Fish will make you happy and healthy
Autumn has arrived with its fluctuating temperatures, rain and strong winds. No wonder that our immunity is put to the test and it is not difficult to catch a cold. The autumn-winter period is a time when we should take special care of our body.
An excellent recipe for increasing immunity is to enrich our diet by introducing fish, which is a rich source of vitamin D, supporting our immunity, and of essential low-saturated fatty acids, including Omega-3 acids, which have an invaluable effect on our concentration, condition and thought processes, and have a protective effect on the cardiovascular system.
Let this moment last! Feasting in the mountains with PROMAR
Behind us is the beautiful beginning of autumn, which we started.... together! It was on the first Friday of October that the whole PROMAR team spent an unforgettable, priceless time in one of the highest-located hotels in the mountains of Beskid Zywiecki.
PROAROMA NATUR PLANT GLAZE - NEW for the festive table
PROAROMA NATUR PLANT GLAZE - PURE COMPOSITION
New PROAROMA NATUR PLANT GLAZE is an ingredient-based glaze with no added 'E' for use on the surface of smoked meats and sausages. The key ingredient is a herbal extract, used as an aroma. The glaze improves the taste and appearance of the finished product - while reducing the production time of the finished product.
THE 100TH ANNIVERSARY OF THE ASSOCIATION OF BUTCHERS AND PRODUCERS OF PROCESSED MEAT OF THE REPUBLIC OF POLAND.
We are happy that being a long-time member of the Association, we had the honor to participate in such a wonderful 100th Anniversary of the Association of Butchers and Producers of Processed Meat of the Republic of Poland. Ten decades of the rich history of activity is undoubtedly a very large contribution to the development of meat processing in Poland. This is due, among other things, to the activities of the Association that Polish food enjoys such great recognition in the Polish and overseas markets.