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.
Complete guide to mastering food moderation on your menu
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.
Gluten Free: topping the list of special dietary requests
One in three hospitality workers have never had training in gluten free food service – an issue for any business offering gluten free meal options. With Coeliac Awareness Week approaching (13th-20th March) we take a look at what you can do to increase skills in managing gluten free menus.
An honest approach to food - why choose seasonal produce
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.
Allergen management training in healthcare facilities
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…
Why people are eating more plants, and how it's only going to keep growing.
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.
Redesigning desserts - You don't need to skip on indulgence!
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.
Understanding Plant-based Diets
Latest NUTRIPRO 'More Plants on a Plate' now available to download!
NutriPro Food Allergens Edition
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.
Talking Allergens
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.
Lupin - the New Allergen on the Block
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.
Gluten Free Menus Exposed
Research published in the Medical Journal of Australia has shown that gluten free meals served in Australian restaurants may not be what they claim.
Your Practical Guide to Protein in Aged Care
With protein becoming more important with an aging Australian demographic, download your Practical Guide to Protein in Aged Care here.
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