Nutrition

Protecting your customers from food allergic reactions begins in the kitchen. By taking steps to prevent exposure and cross-contact during food preparation, you can help keep your customers safer. Here are five tips to develop your own allergen management plan for your business.

Find out the answers to some of our most frequently asked questions, such as Can a product that contains wheat also be gluten free?

Gluten free is Australia’s #1 dietary request. To help food service businesses meet this growing demand, Nestlé Professional offers a range of trusted gluten free products and FREE resources. These resources can help your business develop inclusive, gluten free menus, upskill your teams and drive efficiencies to help improve your bottom line.

NESTLÉ PROFESSIONAL and the GLYCEMIC INDEX FOUNDATION have partnered together to bring you an exciting guide to low GI cooking in food service.

You may be surprised to learn that coffee is naturally good for you and can be enjoyed regularly as part of a healthy diet. Check out eight coffee myths revealed by our expert Nutritionist. Find out more about the natural goodness of coffee, the caffeine content of your favourite brew and exactly how many cups of coffee you can enjoy in your day!

Food Standards Australia and New Zealand (FSANZ) have updated the laws on allergen labelling for foods that can cause severe allergic reactions. The new allergen labelling laws are called PEAL – Plain English Allergen Labelling.

Nourished takes a foods first approach to menu development with fortified recipes using pantry staples covering everything from breakfast to supper. And, because we know how important a personalised approach is to menu development, we have provided a selection of menu planning tools to help you with the creation of your own nourishing menu.

A growing number of Australians (1 in 5) have special dietary requirements and the reasons vary from serious food intolerances, allergies, other medical reasons to lifestyle choices and more. For food service operators, it’s becoming increasingly important to be aware of these dietary needs and understand the ingredients that can cater to this population.

Nutrition is important, but not at the expense of flavor and customer satisfaction. Take the guesswork out and learn how to balance nutrition while delivering delicious meals to your diners. Stay informed with the most relevant and up-to-date information on health, wellness and nutrition.

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 four times greater than requests for nut and peanut free meals².

Did you know lupin is one of the declared allergens on the mandatory allergen labelling list required by Food Standards Australia and New Zealand (FSANZ)?