food & beverage

Cheese and chocolate have more in common than you might think. A symbiosis that opens up new worlds of flavor for guests.

For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.

From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.

Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?

Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.

Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.

Organic is not a label – it’s an attitude. In Falkenstein, Lower Austria, the Pesau winery practices organic farming as a generational contract: for the soil, for the landscape, for the wine. A conversation with Andreas and Georg Pesau about living origin, sustainable craftsmanship and the courage not to bow to every trend.