Meet Up Eat Smart

A food concept of Beauty Cuisine

Meet up, eat smart

is a food concept of Beauty Cuisine

You can make a difference to your quality of life, and motivate yourself to choose a healthy lifestyle. After all, choosing the right foods is the best way of managing your health! And here's the good news - pleasure too can be a motivating factor, encouraging you to incorporate new habits in your everyday routine. A healthy diet doesn't have to be boring!

With "meet up - eat smart" you can support your body and give it the best possible basis for getting through the day efficiently, vigorously and in peak form.

We wish you a warm welcome to the IFSCC 2015 Conference!

We are inviting you today to join us on a new culinary voyage of exploration.

Enjoy eating yourself beautiful, and find out, with the help of the colour codes, which groups of effective ingredients will benefit your skin and body the most. We invite you to take a look at the headings "glossary" to find out more about it!

IFSCC 2015 19th september 2015 - Powerbreak

IFSCC 2015 19th september 2015 - Lunch

IFSCC 2015 20th september 2015 - Beautybreak

IFSCC 2015 20th september 2015 - Lunch

IFSCC 2015 21st september 2015 - Beautybreak

IFSCC 2015 21st september 2015 - Lunch

IFSCC 2015 21st september 2015 - Benefactors Cocktail

IFSCC 2015 22nd september 2015 - Beautybreak

IFSCC 2015 22nd september 2015 - Lunch

IFSCC 2015 23rd september 2015 - Beautybreak

IFSCC 2015 23rd september 2015 - Powerbreak

Important ingredients for your sustainable success

It isn't just a matter of the foods we eat - the time when we eat them also has an effect on your performance curve. Alongside the rhythm that is set by our inner clock, food and drink have crucial implications for our personal sense of wellbeing and ability to perform.

Bodily functions follow an inner clock in the course of the day. So your ability to perform varies; you can perform better at some times of day than at others. Food and drink have crucial effects on the way every individual feels, and on his or her ability to perform. And here it is not just a matter of what we eat, but of when we eat it.

Diagram showing physiological performance capacity (after NN)

Success through the stomach

If you want to stay mentally alert and concentrated - dietary know-how helps keep you fit. The following ingredients in foodstuffs will support you in your everyday routine, and it is worth including them on the menu more often:

Sekundaere Pflanzenstoffe

Secondary plant substances

The red pigment in tomatoes, lycopene, improves the skin density. Polyphenols in red wine and dark chocolate have positive effects on the circulation and protect the heart.



Mushrooms with their Vitamin D2 strengthen the bones, and carrots with their fat-soluble Vitamin A make for better sight and a youthful skin.


Minerals and trace elements

Walnuts not only provide healthy fats, they also contain magnesium, which is good for concentration and prevents muscle cramps. Dairy products are a source of calcium and selenium, strengthening the natural resistance of the body.


Unsaturated fatty acids

Cold-pressed rapeseed oil is rich in unsaturated fatty acids. Above all the Omega-3 fatty acids have an anti-inflammatory effect on the body, and are widely regarded as a natural anti-ageing ingredient.



Everyone knows that meat and fish are sources of protein. But legumes, too, like lentils and quinoa, are a valuable source of essential amino acids. As important nutrients for the body, skin and brain, they also accelerate the recovery process.



As the principal control centre of the body, the brain needs regular energy intake in the form of glucose. Carbohydrates from wholegrain products, like rice or bread, are absorbed slowly; those from cakes, biscuits or fruit juice are absorbed more rapidly. The right combination gives you a constant level of performance.

Tips for everyday - how to stay mentally alert and concentrated

stay mentally alert and concentrated


Peak performance at all times


Bodily wellbeing


Happiness and contentment



Beauty know-how

After they are harvested, olives (Olea europaea) are steeped in salt, water or oil for several months, so that they lose their bitter-tasting compounds. Green olives generally have a higher proportion of phenolic acids, which are likewise classified as secondary plant substances, like the polyphenol group of catechins which is found in dark chocolate. The hydroxytyrosol acts as an antioxidant, protecting the skin and other organs from the inroads of free radicals.

If olive oil is to be extracted, the fruits must be processed immediately and pressed very carefully (cold pressing is a quality feature of native olive oil). Green olives yield more oil when pressed than black ones, and the flavour tends to be somewhat more intense and is on the bitter side. Depending on the type of olive and the area where it is cultivated, you can have either mild or strongly favoured olive oils - these can leave quite a powerful aftertaste behind them. This plant oil, in short, offers a great variety of taste! The ratio of unsaturated Omega-6 to Omega-3 fatty acids is something like 11 to 1. You should take 2 to 3 table spoons every day!
The flesh of the avocado (Persea americana) has a high oil content and is rich in healthy unsaturated fatty acids.

If you take these daily in the right ratio, it supports the healthy perfusion of the skin and reduces surreptitious inflammation processes in the skin of mature persons. In addition, dry skin will benefit from the intake of plant fats and oils, as certain fatty acids intervene positively in the differentiation process of the cutaneous barriers.
Cocoa powder contains vitamins, minerals like copper and potassium, caffeine, theobromine and polyphenols - and it also contains the substance epicatechin. The darker the chocolate, the higher the cocoa content - meaning that there is a healthier ratio between the polyphenols and the calories. So you would be well advised to eat a bar of dark chocolate (having more than 70% cocoa content) every day.
The carrot (Daucus carota) owes its orange colour to ?-carotene. This flavonoid is one of the secondary plant substances, and as an antioxidant captures the free radicals which cause damage to cells by a chain reaction. ?- carotene is preliminary stage of Vitamin A, and can accumulate in the skin. As a result it protects the skin from the negative consequences of ultraviolet radiation. Because ?-carotene is fat-soluble, foods should always be prepared with a little plant oil (olive oil or rapeseed oil) so as to make it easier for the body to absorb them.

Ginger (Zingiber officinale) is a rhizome (root), and contains etheric oils and pungent substances which feature as a popular seasoning in Asian cuisine. As with other Asian spices (the turmeric root, for instance), the phytochemicals it contains capture messenger substances in the body that encourage inflammation, and have an antioxidant effect in countering free radicals.
The substances a tomato contains offer a concentrated load of beauty ingredients. The effective ingredient lycopene, which belongs to the group of secondary plant substances, is a trap for free radicals.

As this ingredient is not affected by cooking, tomatoes can be used in a wide range of tasty dishes. We recommend combining them with olive oil, which makes it easier for the essential ingredients to be absorbed through the digestive system.

Our tip: 1 tablespoon of tomato purée every day improves skin density, and protects the skin against the damaging effects of ultraviolet radiation.


By contrast with primary plant substances (which are instrumental to the plant's energy management), secondary plant substances or phytochemicals comprise specific molecules responsible for colour, scent, flavour and resistance. They are generally found in low quantity. It has been estimated that there may be more than 60,000 of these compounds.

They can be broken down into different substance groups having a basic chemical structure in common - e.g. the polyphenols group, carotenoids, monoterpenes, phyto-oestrogens, phytosterenes and so on.
Catechins belong to the lead substances of the polyphenols. They are found in tea, grapes and chocolate.
Fatty acids consist of variable lengths of C-atoms, which combine with an acid structure (the carboxyl group). When compounded with triglycerides, they give rise to the majority of fats and oils. They are unsaturated when one or more double bonds are present.
Fatty acids consist of variable lengths of C-atoms, which combine with an acid structure. They are unsaturated when one or more double bonds are present. The Omega-3 / Omega-6 tag indicates the point where the double bonds are located in relation to the end of the molecule. Omega-3 fatty acids are found in plant oils like linseed or rapeseed oil, but occur above all in fish oils.

Omega-6 fatty acids are mainly found in plant oils, like sunflower and thistle oil. Omega-3 fatty acids above all are effective in checking inflammation, and generally speaking people do not include enough of them in their diet. A balanced intake of Omega-6 in relation to Omega-3 is important, ideally in a ratio between 2:1 and 6:1.
Flavonoids represent the biggest chemical subgroup of the polyphenols. As found in foods, the dark pigments in berries (anthocyans), for example, belong to the flavonoid group. All flavonoids are classified as secondary plant substances.
As a subgroup of the flavonoids, anthocyans are classified as belonging to the polyphenols. They give berries their dark colour (blackberries, blueberries, red grapes etc.). They are all classified as secondary plant substances.
The basic chemical structure common to all polyphenols, which are classified as secondary plant substances, is a phenol ring. Flavonoids represent the biggest chemical subgroup of the polyphenols. But phenol acids (tannins) and phyto-oestrogens belong to the same class.
Free radicals occur in all living organisms. They are molecules with unbonded electrons, which makes them aggressively prone to chemical reactions. In searching for a neutralising electron pairing they are likely to attack cell structures - e.g. protein fibres of the connective tissue, lipids of the cell membrane or (in a worst case scenario) the DNA of the cell nucleus.
Antioxidants capture free radicals, neutralise them and interrupt the chain reaction resulting, before these reactive molecules can attack and damage the body's own cell structures. This deactivation of free radicals is known as "quenching".
Vitamins are substances essential to life which the body is unable to form itself, or unable to form in sufficient quantity. Thus the body depends on a regular intake of these crucially important organic compounds. They support a wide range of metabolic processes. Based on their chemical and physical properties, these organic substances can be classified as water-soluble (Vitamins B and C) and fat-soluble (Vitamins A, D, E and K) compounds. Their properties likewise vary when they are exposed to oxidative stress resulting from oxygen, light or temperature. This has important implications for the preparation of foods with vitamin content.
Minerals are inorganic nutrients which the body is unable to form itself. Thus it depends on a regular intake of these crucially important inorganic compounds. These ions or elements (e.g. calcium, potassium, magnesium etc.) are generally unaffected by oxidative stress resulting from oxygen, light or temperature.

Trace elements are likewise essential to the body and the metabolic process. Because they are needed only in minute quantities, they are known as trace elements or micro-elements. They include such substances as iron, zinc, manganese, selenium and others.
Also known as glucosinolates, these are found in various cabbage and radish species as well as in mustard and cress. They have a slightly bitter or pungent flavour, and also have antibacterial effects. Sulphurophane, which is found in broccoli, has an indirect antioxidant effect and protects cells against free radicals.

Promoting health as an aspect of corporate culture

If you are in search of a suitable subject for an employees' further training course, why not go for one that is sustainable and enjoyable at the same time? After all, health and the enjoyment of good food are not mutually exclusive.

Just get in touch with us - we will be happy to offer you a customised training course, workshop or event in keeping with your needs. And are you acquainted with our 'Beauty Cuisine' food concept? Take a look at to find specific information relating to skin, health and general attractiveness.