There is no free lunch, they say. But for now, at least, a glass of water is free when people go out to eat, and, increasingly, water is all they are drinking.
The healthy beverage market in the Middle East just got more competitive, with the official launch in the region of SJORA, a fusion beverage from Nestlé made from a blend of skimmed milk and natural fruit juices.
A small published study found that people who ate cheese over a six-week period had lower “bad” cholesterol compared to when they ate butter, though both are animal fats that experts have recommended avoiding, in order to lower cholesterol.
Unilever Food Solutions' latest World Menu Report, "Sustainable Kitchens: Reducing Food Waste," demonstrates the issue of food waste hits a nerve with U.S. consumers who eat out at least once a week.
Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.
The year in foodservice beverages saw the rise of frozen refreshments, as major beverage chains turned to the chilled treat. Coffee remained a stalwart of the category, but milk continues to face opposition, particularly in school cafeterias, which saw a pair of major launches geared around health and convenience.
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