Making.com

08/02/2023

Here we go again. Guten Morgen, Germany! 🥨

The Making.com team just arrived in Berlin, and we are 𝒃𝒆𝒓𝒓𝒚🫐 happy to be here. Do you know why?

No? 𝑷𝒆𝒂𝒓-fect.🍐 We’ll tell you.

FRUIT LOGISTICA, the world’s leading trade fair for fresh products, welcomes over 3000 exhibitors from 86 countries and 𝒎𝒆𝒍𝒐𝒏🍈 of visitors from 8 to 10 February 2023 at Messe Berlin. And we will be one of the many visitors. 🤩

We look forward to having 𝒇𝒓𝒖𝒊𝒕𝒇𝒖𝒍 conversations with industry experts to discover what’s new in the fresh fruit and vegetable sector.

If you see us in blue sweaters🔵, do not hesitate to say hi to us. It would be 𝒈𝒓𝒂𝒑𝒆🍇 to meet you!

See you around 👋

30/01/2023

The famous American chef Julia Child said, “𝑷𝒆𝒐𝒑𝒍𝒆 𝒘𝒉𝒐 𝒍𝒐𝒗𝒆 𝒕𝒐 𝒆𝒂𝒕 𝒂𝒓𝒆 𝒂𝒍𝒘𝒂𝒚𝒔 𝒕𝒉𝒆 𝒃𝒆𝒔𝒕 𝒑𝒆𝒐𝒑𝒍𝒆”. 🍴

Well, she is basically talking about us!

We ❤️ food – 𝑎𝑛𝑑 𝑤𝑒 𝑘𝑛𝑜𝑤 𝑡ℎ𝑎𝑡 𝑤𝑒 𝑒𝑎𝑡 𝑎𝑙𝑙 𝑡ℎ𝑒 𝑡𝑖𝑚𝑒 - but in our defense, we have a reason to celebrate.

January 30 is Croissant day! 🥐 This iconic buttery French pastry was brought to France by the famous Austrian queen, Marie Antoinette. 👑

is made by repeatedly folding and rolling butter into dough to create multiple super-thin layers. This process is called lamination and is everything.

Croissant day falls at just the right time since we are headed to this week, where is taking place!
Have you decided how to observe ?

We decided to treat our coworkers with fresh-baked croissants. It’s time for us to say 𝑴𝒊𝒂𝒎-𝑴𝒊𝒂𝒎 (Yummy)! 😋

20/01/2023

Last to join, first to celebrate…
We're super excited today, not only because it's Friday, yay 😜, but because it's Riccardo’s birthday! 🎉
In the digital era, where all photos scream perfection, our Rick goes against the grain.
He is passionate about film photography because, as the American photographer Aaron Siskind said, “What you have caught on film is captured forever.” 📸
It's no coincidence that Riccardo was born on the day Fujifilm was founded, is it? 🎞️
Happy Birthday, Riccardo. Wishing you a year full of health, joy and happiness. 🎂
Always stay happy and kind like you are. 💙

16/01/2023

“It’s okay not to be okay sometimes”… and today seems to be just the perfect day not to be.

Every year, the third Monday of January is supposed to be the saddest day of the year and is known to all as .
Well, shorter days, longer nights, cold weather and Christmas is over. It's a bit depressing, actually.😣

But it doesn’t have to be that way. It’s mid-January and it’s cold outside – we can’t change that - but that doesn't mean we can't find things to be happy about. 😀

That is why at Making.com, we have decided to start our Blue Monday with a positive approach by embracing the initiative of Samaritans to turn Blue Monday into Brew Monday. ☕

Hope you’ll do the same!

Besides, you know we love blue, right? Happy Blue Monday, everyone! 💙

💙

12/01/2023

is the main structural protein found in animal organisms, and its fibrous structure is used to make connective tissue.

Due to its regenerating, moisturizing, and film-forming properties, the cosmetics industry 💅🏻 can no longer do without collagen in the formulations of cosmetic products.

The biomolecule can be obtained by extraction from the skin of different animals, such as fish🐟 or bovine🐄.

Biological hydrolyzation is a great method for producing collagen powder. This technique solubilizes collagen in an acetic acid mixture containing enzymes. The method speeds up the process with lower salt content. Although the technique incurs a higher processing cost, it leads to higher yield and lower waste.

Curious to learn more about collagen powder production? Read on: https://making.com/collagen-powder

11/01/2023

The science of food texturing combines knowledge of ingredients and process techniques.

This is especially true for categories that reproduce familiar food perceptions and introduce new sensory profiles.

ProXES gave us a behind-the-scenes tour of their expert approach to texture formulation. It starts with a synthesis of visions and ends with a new product range.

Read all about it at

New recipes are often created on kitchen counters. This is also true for innovative vegan specialties: They frequently go back to unique recipes developed

29/04/2022

Guten morgen, Anuga FoodTec 👋

Today is the last chance to get to know our beautiful booth at the fair and meet this great (and humble) team!

We're at Hall 6, B88, and we still have some stroopwafels left, in case you're asking. 😉

Check out our platform and ask your questions to us!

28/04/2022

It's 'Changemaker of the Day' time!

We had a great chat with Barak Orenstein from Israel-based company , who shared their alternative solution for baby food.

They created a plant-based formula in which 3 whole foods are used in their natural form: organic almonds, buckwheat, and tapioca. This way the food contains more macro and micronutrients than processed foods. 👶

Over hundreds of brands, Else was among those who won the Clean Label Project Purity Award, that evaluates and tests products for substances like chemicals, industrial and environmental toxins and contaminants.

What more can we add? We can just celebrate makers like these. 👏🏻

27/04/2022

It's King's Day in the Netherlands! 👑 Even if we're not there to celebrate it, we couldn't miss the chance to get some Dutch goodies out there.

Are you a food producer? If you're at Anuga FoodTec in Cologne, come by our stand and get a stroopwafel while we guess what product you're making.

We're at Hall 6, B88!

26/04/2022

Today was the only first day of Anuga food tech, and we already met so many interesting suppliers and makers!

Rolf Kneissl from Puregreen showed us disposable cups made out of sugarcane waste instead of plastic or paper. These sugarcane cups are 100% fossil-free and biodegradable.

This is an alternative solution that does not impact the environment as much as the paper or plastic coffee cups. So you can enjoy as many coffee breaks as you want without feeling guilty about the turtles!

We will share changemakers like Puregreen every day during Anuga fair. Stay tuned!