Trends & Insights

From exciting trends shaking up the dessert industry to tips on upping your in-cafe roasting experience, we’ve got so much to share with you this month. Join us on a journey of exploration and end it all off with some delectable recipes that you can incorporate at your outlet!

 

IT’S TIME TO GEAR UP YOUR BUSINESS!

The middle of the year is almost here, and with that it’s time to take your business further with new products, solutions and campaigns!

In this issue of Talking Taste, discover an affordable coffee machine for small offices that’s new on the market and immerse yourself in the experience of serving freshly roasted coffee beans with ROASTELIER™. You’ll also learn about our newest sauce – a versatile winner that will up your culinary offerings!

On top of all this, we’ll break down what the new announcement from the Ministry of Health on Nutri-Grade means for your business.

In this month’s issue of Talking Taste, learn about Harvest Gourmet® ’s exciting new vegan range and read about how we’re contributing to the Ministry of Health’s War on Diabetes. Then, finish off on a delicious note with some holiday-themed KITKAT ® recipes for the upcoming festive season.

Welcome to Talking Taste! In this inaugural issue, we’ll delve into an exciting new beverage concept hitting the streets of Singapore that combines NESTLÉ® beverages with delicious cream caps, and give you a sneak peek of café success with ROASTELIER™!

What’s with the surge in popularity for food? It’s fair to say that food has gone stratospheric. You can’t get away from it. The craze for pop up concepts shows no sign of abating, celebrity chefs are increasingly seen as the new rock stars and recipe books regularly top best seller lists. With this, a whole new generation are getting in on the act. In fact, in recent years The New York Times coined the phrase ‘gastronomic youth quake’ to describe how more and more young people are shunning festivals and gigs for meals out.

As the great and good of the fashion world descend on the bright lights of New York, London, Paris and Milan for the launch of the Spring/Summer 2017 collections, the great and good of the food world are busy creating their Spring/Summer 2017 menus. Both will dictate what we wear, and what we eat, in 2017. But how blurred is the line between food and fashion?

There are many different approaches to plant-based eating, from people who simply want to eat meat less often, to people who consume no animal products or by-products of any kind.

Milk, eggs, and other animal-based ingredients often perform functional roles in cooking, so it can be a challenge to replace them. We’re breaking down the vegan alternatives so when cooking time comes you know exactly what to use for you vegan customers’ meals.

Will the world be able to sustainably feed the growing global population? It’s a question environmentalists hope sustainable diets will be able to give a positive answer to.

For a growing number of consumers, there’s one thing that’s not on the plate anymore: meat. Vegan and vegetarian eating habits are taking the food service industry by storm.

Plants are more than just a source of protein - it’s no wonder that they make up so much of what people eat. They’re colourful, flavourful, and as shown here, full of nutrients that are beneficial for human health.

Integrating more plants into your menu that your customers won't get tired of? Here are some ideas to expand your plant-based menu options.