Students showcase new concept products

Fourth year Culinary Arts Management students have showcased new product ideas in a colourful display of sights and smells.

As part of a final year project students were asked to come up with a substantial lunchtime snack considering culinary trends such as healthy eating. The culmination of the project saw them create an exhibition display which included packaging suggestions, labelling and marketing materials.

Concepts on show included The Organic Crepe Company, with Natasha Babet and Maja Pauling producing crepe making kits aimed small food outlets. Using just organic products and aiming to create as little waste as possible they were hoping to show that fast food could be healthy and create as little environment impact as possible.

Colman Horgan and Charalampos Psilopoulos of Sous Vide Solutions produced a range of products using a style of cooking originating in France called Sous Vide which literally translates as under a vacuum the food is cooked in advance, sealed to keep in freshness and nutrients and then steamed prior to serving.

When Emma Harvey and Hannah Dolan looked for the next fast-food phenomenon they turned to the Far East and created the Lotus food Company, providing packaged, semi-made soups which can be put together in a matter of minutes.

Other concepts included Indian Dhosa pancakes, Mexican inspired Quesadillas and pastry tarts topped with locally sourced cheese. So if you’re reading this tucking into your boring lunchtime sandwiches fingers crossed that some of these concepts become a reality