Nutrition

As a food service provider, you’re expected to serve safe and satisfying food to your customers, and one of the most important ways to do that is to learn about food allergies.

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.

The selection of resources we have put together have been developed to support you in implementing best practice for your residents and patients.

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

Lactose intolerant customers suffer a range of unpleasant side effects when inadvertently served up a meal rich in lactose, the sugar naturally occurring in milk.

Glycemic index (GI) is a system of ranking carbohydrate foods based on their effect on our blood glucose (or blood sugar) levels.

Creating a healthier menu can be a challenge, but not impossible. Creative flair and innovation with the use of reduced salt products and naturally low salt, flavour rich ingredients like herbs and spices, easily give you the lower salt edge allowing you to design recipes that tick all the boxes for your health conscious customers.

Milk is one of the most consumed beverages worldwide (although in Asia milk is not widely consumed). It’s consumption can be in many forms – yoghurt, yoghurt smoothies, cheese, ice cream, cream, flavoured milk, in coffee and of course as plain milk.