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In our busy everyday lives, we often long for carefree childhood moments and blissful tranquillity. For a moment's respite and to make us feel better, we like to cultivate our gardens or grow plants on our balconies.

The familiar and much-loved aromas of homemade yeast dough, bigos, goulash or meatballs help us return to our culinary roots. We eagerly reach for dishes we have known since childhood, with simple, undemanding but very healthy ingredients, in the preparation of which our grandmothers were masters.

It might seem that a concept of URBAN FARMING is a relatively new trend. However, the first urban farms existed already in Ancient Egypt! Back then, farmers used water storage and drainage of rainwater systems to irrigate. Nowadays we return to our roots, and ULTRA-URBAN FARMING, with its increasing popularity in 2022, means the growing importance of urban farming in an even more modern version. It is focused on plant cultivation in urban conditions, and the scale, volume and structure respond to the needs of a given institution, shopping mall or local community. 

The urban farms take the form of green areas located on local squares, terraces, or on the rooftops of stores and shopping malls, and also in the centers of large cities, in a form of vertical farms, which can be created almost everywhere. These areas are a part of the landscape, exerting positive environmental, social, cultural, aesthetic and economic effects. 

After a two-year gap, we’re proud to re-open our traditional PROMAR OPEN Tennis Tournament. This year the 17th Polish Food Industry Tennis Championships were held on 9 and 10 June 2022, supported by PROMATEC and PROMAR.

 For PROMAR this will be the third participation in this amazing event. The 2016 edition was a debut for us. The second time we presented ourselves in 2019, where among more than 1000 exhibitors from 149 countries all over the world we presented our novelties and solutions. Almost every time, IFFA attracts around 63,000 visitors and up to 95% of them are satisfied with their participation in the event.  

In Poland, one of the favourite snacks at carnival meetings is the delicious herring. We love to savour them both on festive and everyday occasions. And because we love to create unusual flavour combinations, we have herring flavours and sprinkles to complement the carnival menu.

Sensory analysis is a field of analytics that treats senses as a measuring instrument, while maintaining the proper conditions for evaluation, as well as ensuring that requirements for the testing personnel are adhered to. Evaluation involves sight, touch, smell, taste and hearing that are used to define consistency, scent, texture, external appearance or tastiness, which all contribute to the overall taste-smell-touch experience. It is precisely these factors that account for the sensory attractiveness of a product. Evaluations are conducted by the team of evaluators, also called the sensory panel. These are people with particular predispositions, whose sensory sensitivity is extraordinarily high. 

Even though most of us cannot imagine life without meat, limiting its consumption is an undeniable trend around the world. Research shows that this attitude lowers the risk of developing heart disease and diabetes. It is also beneficial for our planet due to lower greenhouse gas emissions. In the following article, we indicate that the veggie movement is only one of the trends of conscious eating. Radical giving up meat is not a must

On 23-27 August 2021 the 67th ICoMST Congress - International Congress of Meat Science and Technology took place
PROMAR as an event partner for the participants attending the congress organised the meeting. On 25 August, a group of representatives from France, Belgium, Poland and Denmark visited the recently commissioned Research and Development Centre, located in the company's headquarters in Zawiercie. 

Interview with Cezary Linke, Key Account Manager

- Kebab arrived in Poland 20 years ago and at that time it became a cult fast food, standing on the podium next to an American hamburger and an Italian pizza.

- A first kebab bar was opened in Poland in 1998. In these 22 years, we have seen development of thousands of bars and restaurants selling kebabs. Having said so, most of their offer comprises “Polonized” kebabs, adapted to our local tastes, combined with typical Polish additions, such as pickled cucumbers!

Interview with Paweł Sakowski, Key Account Manager

- Paprika, next to pepper, is the most used spice in the world. What determines its universality?

- By saying simply paprika, we are making huge simplifications. There are several thousand varieties of paprika grown around the world. They differ in taste, aroma, color, and of course the level of pungency.