People around the world are choosing to eat less meat and incorporating more plant-based foods into their diets. Learn what’s behind this trend, and how to make it work in your operation.
Food allergies are becoming more prevalent, affecting hundreds of millions of people around the world every year. In this issue, we examine the problem and share tips and strategies for keeping customers safe.
Nutrition, Health and Wellness (NHW) is a mega trend. Learn how substituting some ingredients can up the healthful quality of your recipes while maintaining taste.
The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.
Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.
Nestlé Professional Supports International Chef's Day
Kids got their turn in the kitchen at International Chef’s Day. Nestlé Professional and Boys & Girls Clubs of America hosted young future chefs in a day of discovery.
Kids, food, and chefs are a great combination. That’s one reason we support International Chefs Day every year. Read how the Foods for Healthy Heroes theme cooked up some fun.
