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In response to a rising demand for sustainable, healthy ways to eat, new styles of plant-based proteins are popping up on menus all over the globe^1.

Cooking with plant-based alternatives is one thing but using them in coffee-based drinks is another.

One of the first questions is what to call plant-based - no milk foods and beverages.

When plants are the key ingredient, they may need a little help to perform up to your standards.

Following a successful launch in Brazil, Nestlé Professional is rolling out the chocolate spread that helps chefs and foodservice operators deliver the KitKat signature taste of perfect balance of chocolate and wafer to a wide variety of snack and dessert applications to selected markets in EMENA and AOA.

Once upon a time, animal milk was the only option for certain recipes. Today, that’s no longer the case, and you can find plant based - no milk alternatives made from a variety of grains, nuts, and legumes.

Plant based – no milk products have been on the market for a while now, so many of your guests have probably already heard of them.

Substituting new ingredients in place of something as familiar as cow’s milk can pose certain challenges to even experienced chefs.

Choices, choices! The arrival of so many plant-based products on the market is great news for chefs, baristas, and consumers because it means they can pick the right option for every situation.

Nestlé made its plant-based debut in China today with the launch of its Harvest Gourmet brand at an event in Beijing.

As people ease back into dining out, consumers are understandably more concerned with health and safety. You can reassure them by demonstrating how much thought you’ve already put into keeping them safe and showing them the changes you’ve made at your business.

What else can you do to adjust to the new reality? One method that successful entrepreneurs use is to put yourself in the customer’s shoes.