
Nutrition
We are providing you, our customers, with Nutrition, Health & Wellness knowledge that provides healthy food choice for your customers.
Check out our healthy and nutritional guides below.
We are providing you, our customers, with Nutrition, Health & Wellness knowledge that provides healthy food choice for your customers.
Check out our healthy and nutritional guides below.
Meals served out of home are increasingly under the spotlight for their contribution to our expanding waistlines. Explore these options for introducing moderation to your menu whilst meeting your customers’ expectations for value and a quality dining experience.
According to Coeliac Australia’s latest membership survey1 only 5% of those with coeliac disease find it easy to eat out. This is despite the fact that gluten free is the most common special dietary request in Australian food services. In fact, gluten free requests are five times greater than requests for nut and peanut free meals and seven times more requested than dairy and lactose free2.
Consumers around the world increasingly care about what their food is made of and where it comes from. And more and more of them are choosing foods made with natural, recognizable ingredients, and more familiar, authentic or traditional cooking methods. Find out below what you can do for your business by sourcing local ingredients and putting them on your menu.
Shellfish, dairy, tree-nuts, gluten or wheat - It doesn't stop there.. Allergens are dominating the agenda in foodservice and pose a significant challenge in a busy kitchen.
As a company that provides food solutions to cater for specific dietary requirements, Nestlé Professional conducted research to better understand the need for allergen management training and resources across the industry. Read on to learn the results…
Nestlé consumer research reveals 1 in 4 Aussies are actively pursuing a plant-based eating style [1]. But like many lifestyle choices, there are multiple reasons people might choose to follow a plant-based diet.
Understanding these reasons can help you connect with your customers and shape your menu around their preferences.
Many see dining out as a treat but 38% say they will skip dessert in order to eat more healthfully.[1] However, there are many ways to make dessert a permissible indulgence at the end of the meal.
Latest NUTRIPRO 'More Plants on a Plate' now available to download!
Nestlé Professional attended the Institute of Hospitality in Healthcare’s annual conference in Sydney. Allergens and their management featured highly on the program and our nutritionist Karen Kingham found the time to catch up with Health Management Educator for Anaphylaxis Australia Jody Aiken, to find out about what the National Allergy Strategy is doing to support foodservices in allergen management.
As of May 25 this year lupins became the tenth allergen to be added to Food Standards Australia New Zealand’s (FSANZ) mandatory allergen labelling list.
Research published in the Medical Journal of Australia has shown that gluten free meals served in Australian restaurants may not be what they claim.
The dilemma of promoting healthy ageing