Alexandre Mazzia and Sodexo Live!
Taking the Helm of MUCEM’s Kitchen with an Innovative Concept Bridging Art and the Sea The Michelin-starred visionary chef Alexandre Mazzia, crowned with three Michelin stars, is embarking on a new culinary adventure by taking the reins of the kitchen at the prestigious MUCEM located on the shores of the […]
When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings
Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired […]
Chef Spotlight: Rishi Naleendra, Chef-owner of two Michelin-starred Cloudstreet in Singapore
Restaurant: Cloudstreet Chef: Rishi Naleendra Cuisine: Progressive Gastronomy Chef Rishi Naleendra, born in Colombo, Sri Lanka, in 1985, is the owner and chef of Cloudstreet, the two Michelin-starred restaurant located in a conserved shophouse in Amoy Street, a stone’s throw from Singapore’s financial district, Raffles Place. Opened in June 2019, […]
New tool to verify Australian food product claims and green credentials
CSIRO, Australia’s national science agency, has today launched an important new national resource of isotopic data – food’s unique fingerprint – that can be used to help protect and further grow Australia’s reputation for high-quality, safe, and sustainably-produced food. Isotopes.au consolidates a treasure trove of isotopic data from Australia’s leading […]
Kerry’s Australia and New Zealand Charts Spotlight Bold Flavours and Next-Gen Consumer Trends
Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation. Taste is the ultimate […]
JRE-Jeunes restaurateurs strengthens connection between wine and gastronomy
JRE-Jeunes Restaurateurs, a prestigious network of young, innovative chefs and restaurateurs across the world is pleased to announce a new partnership with Wine in Moderation, the international program promoting responsible wine consumption. This collaboration reinforces the timeless link between wine and gastronomy, emphasising the role HORECA professionals play in encouraging […]
Chef Spotlight: Ivan Brehm, Chef-owner of Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite
Ivan Brehm is the chef-owner of Michelin-starred Nouri and creative space Appetite in Singapore. Known for his thoughtful approach to food and creativity, Ivan’s philosophy, “Crossroads Thinking”, explores the interdependence of all things, both inside and outside the kitchen. This perspective inspires his work, rooted in collaboration, exploration, and uncovering […]
The blue-green sustainable proteins of seaweed may soon be on your plate
The protein in sea lettuce, a type of seaweed, is a promising complement to both meat and other current alternative protein sources. Seaweed also contains many other important nutrients, and is grown without needing to be watered, fertilised or sprayed with insecticides. However, the proteins are often tightly bound, and […]
Heat exchanger solutions for 5 challenging foodstuffs
Thermal treatments using heat exchangers, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly. Highly […]
Kerry drives dairy innovation with advanced lactase solutions
With rising lactose intolerance affecting an estimated 30-60% of the population in Australia and New Zealand, Kerry is meeting a surging demand for lactose-free dairy options in the region through its portfolio of advanced lactase solutions. Lactose intolerance remains a prevalent issue globally, with only a third of adults worldwide […]
Technology can address food wastage challenge in India’s foodservice industry
Food wastage remains a critical challenge for India’s foodservice industry, not only eroding restaurant profits but also intensifying environmental concerns in a country where millions suffer from undernourishment and malnutrition. Leveraging technology offers a dual advantage by mitigating food waste and promoting sustainable practices, thereby enhancing efficiency and supporting long-term […]
Thailand foodservice industry shifts to cage-free eggs
The growing ethical awareness among the consumers has led the Thailand foodservice industry to increasingly adopt sustainable practices. Many foodservice operators are opting for cage-free eggs and restaurants are placing greater importance on animal welfare. This shift not only addresses the evolving consumer expectations but also aligns with global food […]
NZ’s low-carbon beef production to accelerate following new study
New Zealand’s low-carbon beef production is set to accelerate following the release of a new study that found younger dairy cattle produce almost half the greenhouse gas emissions of older steers. The move could help address a significant ethical and environmental concern for the New Zealand dairy sector which sees nearly two million, four-day-old bobby calves culled annually – a practice facing a potential ban by 2030 due to animal welfare concerns. The new AgResearch report found that dairy-derived beef raised to 10-18 months has a carbon footprint 29-48% lower than the average for mixed beef cattle in New Zealand. The researchers found that in dairy production, the total greenhouse gas emissions are allocated between milk and live weight sold for meat. This means that only a portion of the emissions are attributed to the beef, while the rest are allocated to the milk. In contrast, beef systems only produce live weight, so all the emissions are allocated to the beef. Daniel Carson (Ngāi Tahu), founder of Māori-owned agribusiness Mīti, which commissioned the research, says their mission is to transform young dairy calves, usually slaughtered at four days old, into a sustainable and profitable food source. He says by extending the lifespan of these calves by up to a year they are able to create a new market for a viable low-emission protein source while adding value to the dairy and beef industries. Carson says it is hoped the research will support the creation of a new low-carbon, young beef category called Mataora, specifically designed for manufacturing into added value products, and lead to more efficient utilisation of New Zealand’s meat processing infrastructure as well as a low-carbon leather for the high-end fashion sector. “At the moment young bobby calves are considered surplus to requirements and the current system treats […]
