Nutrition

The latest industry research from Nestlé Professional shows ‘gluten free’ tops the list of special dietary requests in Australian food service, yet one in three hospitality workers say they have never received training in providing gluten free menu items!

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. 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.

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.

Latest NUTRIPRO 'More Plants on a Plate' now available to download! 

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.

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.