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Entries in food (81)

Thursday
Jul032014

What Does Flavor Look And Feel Like? (video)

In an attempt to show how Schwartz Flavour Shots, a new product launch, actually feels and tastes, director Chris Cairns composed The Sound of Taste. This is a what he describes as a kinetic installation or a ‘Sonic Flavourscape’. It's incredibly moving and effective in showing all the herbs and spices that are used in the product. 

How was this done?

The Sound of Taste from Grey London on Vimeo.

The making of 'The Sound of Taste' from Grey London on Vimeo.

 

 

 

Thursday
Jun262014

Can Kellogg's Redefine Cereal As A Snack?

It seems that Kellogg is trying to capture the late night snacker as lights go out for the new limited edition package for 5 of their cereals as they say "Good. Night. Snack.". 

There was even a coupon to promote the new packaging which is intented to redefine cereal as a more than just a breakfast food. 

According to the Associated Press, sales for Kellogg’s U.S. breakfast division fell 5.5% in the first quarter, due to more and more Americans seeking healthier or more convenient alternatives like Greek yogurt, fast food breakfast sandwiches, or cereals made without genetically modified ingredients. The push of cereals as snacks or even yogurt toppings, Kellogg’s hopes, will help abate some of the company’s losses.

So next time you think late night snack, Kellogg's hopes you'll reach for Froot Loops or Mini-Wheats. 

H/T and pics by NOTCOT and FoodBeast

Wednesday
Jun182014

Colgate Creates Hot-Cold-Spicy-Fizzy Ice Cream For Sensitive Teeth

Welcome to Colgate's multi-sensory lab in partnership with Bompas & Parr, leaders in flavour based experience design, culinary research, architectural installations and contemporary food design. To introduce and prove the effectiveness of Colgate’s Sensitive Pro-Relief toothpaste in the UK, a group of foodies, editors and execs were given the task to create the most sensitivity inducing ice-cream possible.

They were given a variety of trigger ingredients to add to their concoction - hot chilli peppers, mint, berries, hot sauces, popping candy, xylitol, malic acid and a host of other sweeteners and acids. The result was turned into a campaign of several recipes for consumers to "take the challenge".

This was such a cool way to introduce Colgate’s Sensitive Pro-Relief toothpaste. To see more, check out NOTCOT where one of their writers got to experience this experiment first hand. 


Tuesday
Jun032014

Edible Mist Machine By The Modern Day Willy Wonka (video)

Charlie Harry Francis is like a modern day Willy Wonka with "the wonderful world of delicious edible inventions" at Lick Me I'm Delicious. He has made a machine that lets us eat mist that tastes of apple pie, smoked bacon, cotton candy, and chocolate. Using ultrasonic vapourisation, the machine creates a micromist of flavour that you suck up through a straw. The “Edible Mist Machine” can produce up to 200 flavors, and will let us taste these foods without consuming the calories. I'm pretty sure it will induce cravings rather than satiate an appetite. 

It's a great way for stores and restaurants to stimulate your senses – or as a memorable experience at a party.

 

H/T: Food Beast

Thursday
May082014

The Bible of BBQ (video)

This is incredible! The book is a guide to the perfect BBQ. Each page is constructed as a useable step-by-step guide.  

Barbecue is a Brazilian passion, and Tramontina is the leader brand of kitchen supplies in Brazil. It has the most complete line of barbecue accessories. But the brand needed to prove just how seriously they took barbecuing in order to gain the respect and loyalty of their most important clients: barbecue restaurant owners. We developed a limited edition book: "The Bible of BBQ". This book shows Tramontina's vision of how to make a perfect barbecue. Literally. Each page of the book was made to be used in a real barbecue. For instance: a page that you can actually use to sharpen your knife; a page (made entirely of salt) to salt your meat, a page printed on coal and a inflammable page to start the fire. (source)

Tramontina - The Bible of BBQ from Patrick Matzenbacher on Vimeo.

Wednesday
Apr232014

Häagen-Dazs Introduces Vegetable Ice Cream 

Häagen-Dazs Japan is introducing two new vegetable flavored ice creams on May 12 called the “Spoon Vege” series. The flavors are “Tomato Cherry” and “Carrot Orange”.

We know Japan has a slight obsession with unique flavors which in turn influences big brands to be adventurous - just browse the array of wacky Japanese snack flavors on Pinterest. So it really doesn't come as a big surprise that Häagen-Dazs is only releasing these veggie flavors in Japan. 

According to the press release (translated in part)

"The “Tomato Cherry” combines the natural sweetness of tomato with the fruity flavor of cherry, which should accentuate the rich taste of the tomato."

"The “Carrot Orange” takes the gentle flavor of carrot and adds to it the fresh citrus taste and scent of orange, giving the carrot a sophisticated and refreshing twist."

There was even a week-long Facebook campaign that slowly revealed these new "secret" flavors. 

So does this make indulging a little healthier? By the looks of it, it should. But coming from Häagen-Dazs, I'm sure it's as rich and indulgent in every bite as their other sumptuous flavors. If it catches on, maybe we'll be seeing this in the US soon. 

Friday
Apr182014

Gastrotypographicalassemblage (video)

What is Gastrotypographicalassemblage? It is literally a 35 foot-long, 3D typographic mural that spells out food related words. 

From 1966 to 1989, Gastrotypographicalassemblage was on display in the staff dining room at CBS Network headquarters in the legendary Black Rock building in Manhattan. But, for the last 25 years one of the world's largest modern typographic artworks has been hidden away in a basement on Long Island. Thanks to a long-standing member of the Board of Trustees at The Culinary Institute of America it has a second life now. It is now on display for the first time in a quarter of a century at the CIA. "Gastrotypographicalassemblage" is a focal point of The Culinary Institute of America's new Marriott Pavilion and Conference Center in Hyde Park, NY. 

source

Friday
Mar282014

Alain Ducasse - Le Chocolat (video)

Alain Ducasse's new chocolate factory in Paris is like Willy Wonka without all the silliness. The process is very hands-on and inspected by a master chocolatier as it transforms from bean to delicate pieces of edible art. This is a wonderful look into the inner workings of a true artisinal chocolate factory. 

"Built from an old Renault Garage in the center of Paris, near Place de la Bastille, Alain Ducasse's new chocolate factory was created with the willingness to get back to the roots of chocolate making : a careful, slow and patient work, craftsmanship and machines being as one. This short film gives us a vision of chocolate like we never see it, rough and sensual at the same time."

LE CHOCOLAT - Alain Ducasse from Simon Pénochet on Vimeo.

Director : Simon Pénochet
Director of photography : Yann Tribolle
Producer : Pierre Baussaron
Production company : Blast production
Music: Flairs / Third side record