ABOUT PRODUCTS
Spine & Marrow culinary readymades conceive and implement prepared foods in their entirety, from the first spark of an idea to the full concepting, developing, branding and marketing of each food product.
Robert Kranenborg’s 50|50 products for Hello Fresh are a good example of such innovation. The 50|50 Hello Fresh burger was our first culinary readymade.
Other products are in the making, and these include further variations on the 50|50 principle, artisanal sauces, prepared vegetables, meat, poultry and fish.
Former fine dining Chef de Cuisine Robert Kranenborg:
‘It takes years for a good cook to create the best of the best in their field. Craftsmanship is key. Good cooking is a slow learning process that requires continuous learning and humility. Taste and mouthfeel are in constant evolution, as is the flavour spectrum from sweet to spicy, and the development of contrasting textures.
My father – who was also a cook – used to say: ‘the best way to develop reliable taste and to learn more about what we’re eating is by preparing your meals yourself.’ I followed in his footsteps, and I’ve never regretted it.’
- Robert Kranenborg
Would you like to have a product developed by Spine & Marrow?
Please contact us to propose your ideas to advance our mutual cooperation.
ABOUT PRODUCTS
Spine & Marrow culinary readymades conceive and implement prepared foods in their entirety, from the first spark of an idea to the full concepting, developing, branding and marketing of each food product.
Robert Kranenborg’s 50|50 products for Hello Fresh are a good example of such innovation. The 50|50 Hello Fresh burger was our first culinary readymade.
Other products are in the making, and these include further variations on the 50|50 principle, artisanal sauces, prepared vegetables, meat, poultry and fish.
Former fine dining Chef de Cuisine Robert Kranenborg:
‘It takes years for a good cook to create the best of the best in their field. Craftsmanship is key. Good cooking is a slow learning process that requires continuous learning and humility. Taste and mouthfeel are in constant evolution, as is the flavour spectrum from sweet to spicy, and the development of contrasting textures.
My father – who was also a cook – used to say: ‘the best way to develop reliable taste and to learn more about what we’re eating is by preparing your meals yourself.’ I followed in his footsteps, and I’ve never regretted it.’
- Robert Kranenborg
Would you like to have a product developed by Spine & Marrow?
Please contact us to propose your ideas to advance our mutual cooperation.
