Burning Bernd launches burning ketchup on the market

Burning Bernd launches burning ketchup on the market

Unter Begleitung von GIQS e.V. wurde mit „Burning Bernd“ pünktlich zum Beginn der Grillsaison ein neuartiges Lebensmittelprodukt auf den Markt gebracht. Der innovative Flambier-Ketchup wurde im Rahmen des INTERREG V A-Projekts FOOD2020 in einem Innovationsprojekt mit vorgelagerter Machbarkeitsstudie entwickelt. GIQS war als FOOD2020-Regionalpartner für NRW Ansprechpartner für den Leadpartner Robert Meyer Catering GmbH aus Gronau und Smart Material Printing B.V. aus Enschede.
Cook.3D presents prototype

Cook.3D presents prototype

The final presentation of the FOOD2020 project Cook.3D took place at the end of August, directly on the diepenring canal in Groningen, in beautiful sunshine. A total of four German and Dutch partners spent a good one and a half years working on a prototype under the umbrella of the INTERREG programme.
Cook.3D project presents results at conference

Cook.3D project presents results at conference

The FOOD2020 innovation project Cook.3D initiated and supervised by GIQS is in its final stages. By the end of August, the German-Dutch consortium of four partners will develop the prototype of a kitchen robot with an integrated 3D printing process for the automatic creation of individualised food products.
FOOD2020 enters second project phase

FOOD2020 enters second project phase

At its April meeting in Assen, the steering committee of the INTERREG V A funding programme gave the go-ahead for the second phase of the FOOD2020 project. GIQS has been one of FOOD2020's regional partners for two and a half years and will continue to be responsible for the North Rhine-Westphalian INTERREG region in the coming years.