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They may look and taste like meat and poultry, but they’re made of 100% plants. Here’s a look at the ingredients that make these new options so appealing.

What do chefs need to know about adding these new options to their repertoire? The adjustment may be easier than you think.

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.

From farmers’ fields to the table and beyond, every choice along the way impacts the carbon footprint of food and beverages.

Nestlé Professional has redesigned its traditional Chef packaging from gold to white – in the next step of its sustainability journey.

Remember, when you’re making your business more sustainable, everyone wants to hear about it!

Like many people facing up to the effects of climate change, you’re probably ready to take action!

Everybody’s talking about climate change, environment and sustainability. And if you want to join the conversation, it’s important that you know and understand the vocabulary too.

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.