Insights

Customer loyalty is key to any retail business. Read our top tips to improve your customer relationships and make the most out of your Nescafé &GO machine.

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. Here’s what you need to know to stay ahead.

Some plants have anti-nutritional factors that can interfere with the absorption of nutrients or can even be toxic. Furthermore, some foods contain hidden animal-based ingredients that you may be unaware of.

Integrating more plants into your menu? Here are some ideas to expand your plant-based menu options.

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.

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.

What is protein? How are complentary proteins used across cultures?

From the grocery store to the local coffee shop, plant-based milk alternatives are everywhere, and consumers are eager to embrace them.

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.

Peter Woods, Executive Chef at Ace Hotel London in Shoreditch, was chosen to take part in July’s 2019 Chef Sessions Live event. We asked him to provide insight into a day in the life of a chef and about just a few of the fantastic things he’s achieved. 

Federico Quaglia, a private chef in London, was chosen to take part in July’s Chef Sessions Live event. Here he gives an insight into a day in the life of a chef and tells us about some of the great places he’s worked.