Company visit: Koppert Cress

06 Nov 2017
12:30-17:30

Company visit: Koppert Cress

Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.

The products

Cress are freshly germinated seedlings from 100% natural, aromatic plants. These plants offer a freshness and intensity in taste and scent, which are only present in young plants. The flavours, gathered from all the corners of the earth, give an exotic touch to your dishes and intensify your guests’ experience.

You will be amazed by the innovative possibilities offered by the 27 cresses and 32 specialties and you will be pleased by the response of your guests

Koppert Cress products are fun and ready to use. Just cut off the cress and since they are living plants, they stay fresh much longer. Make sure they are stored at the right temperature and do not dry out.

The concept

The Koppert Cress’ approach is unique in horticulture. Baan focussed on the end users and presented his products to the finest chefs in Europe. Creative and innovative as most are, they immediately felt the connection and started to use the cress.

Today, the end user decides what products are on offer. Every year hundreds of professionals visit the company’s Cressperience and learn about the collection’s possibilities. Cooking on the world famous Molteni IV is an exclusive incentive, which helps get the best in the field to come to Monster.

Making the Difference

Food safety and consistent quality are top priority at Koppert Cress. At this very moment one of the most sophisticated greenhouses is being build. The semi-closed glasshouse creates the optimal environment for the cress to grow. Solar panels provide the electricity required by the ‘state of the art’ LED lights. These in turn, provide the exact amount of light for optimal growth. Excess heat is harvested and stored 200 m deep, so it can be used in winter. Cold water is used in summer to cool the greenhouse.

To ensure the cleanest starting materials, the company produces the seeds itself or under supervision. Seeds are soaked and washed before being sown on cellulose, the cleanest medium possible. Tap water is used to water the plants preventing any chance of bad influences. Biological crop control guarantees the absence of pesticides or other residue.

www.koppertcress.com