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?

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

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.

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)?

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… 

COVID-19 is a challenge for all in aged care, however, given what we know about the effects of loneliness and isolation on malnutrition risk in the elderly it’s important for providers to continue to prioritise food and 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.