ORF MAGANZIN KONKRET WAS AT GENUSSKOARL TO REPORT ABOUT THE COOPERATION WITH A WORD OF HONOR. IT'S ABOUT A LOT OF GOOD TASTE AND A ZERO WAST APPROACH TO PRODUCTION.
The TV magazine concrete informs interested consumers several times a week on ORF 2 about facts, background information and analyzes of products and developments. This also leads to a report about the cooperation between Karl Severin Traugott from Genusskoarl and Thomas Gigl from Word of honor is reported.
When the Viennese wort is fermented from the four ingredients of water, organic lupins, organic oats and non-iodized salt, a corresponding press cake remains after the mash has been pressed. This was previously handed over to a local organic farmer to be composted and taken to the field. But this press cake still has a lot of the incredibly hearty umami taste of the Viennese spice. Karl Severin Traugott's father-in-law - Josef Lust had the idea to dry and grind this press cake in order to use it as a seasoning powder. The result is a powder with a pleasant umami taste, but still needs some support to work properly.
As part of the regular meeting of Austrian food startups, the conversation turned to umami powder and that a corresponding application was still being sought. Thomas Gigl from Ehrenwort asked for a sample and began experimenting immediately and very successfully. The result was the Teriyaki spice mix which was launched in spring 2020, soon followed by the Teriyaki grill rub .
Now the third spice mixture, the umami spice mixture, which is based on the seasoning powder, is on the market. It is the European / universal complement to the first two spice mixtures and a real all-rounder - as can be seen here in the umami stew.
Reason for ORF Magazin Konkret to report on the cooperation between innovative organic start-ups with a penchant for traceability and biological sustainability.
With the umami spice mixture we now have a very universal seasoning powder that corresponds most closely to my original idea of the seasoning powder.
