DOCSLIB.ORG

Download Pdf of the Alpro Case Here

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download Pdf of the Alpro Case Here The full package: plant-based products in a plant-based carton Alpro, part of Danone Alpro and Tetra Pak achieve an ultimate synergy with a fully plant-based product. Belgian plant-based specialist Alpro and Tetra Pak achieved a natural symbiosis when they succeeded in developing the optimal plant-based packaging for Alpro’s plant-based products. Today 84% of the market leader’s beverages come in low carbon packages. As a pioneer in plant-based food and drinks, creating products from almond, oat, soya, coconut, hazelnut, rice and cashew, Alpro is on a mission to change the way we look at food, consumption and production. “We are leading a worldwide food revolution aimed at feeding our future with plants,” says Sue Garfitt, General Manager of Alpro and CEO in Europe. According to United Nations, the world population is expected to reach 9.7 billion in 20501, and this creates a need to protect the planet’s precious resources and change the way that people consume food. This is exactly what Alpro aims to do. Since the company’s foundation in 1980, it has been an important part of their DNA to get the world to consume food and drink better – and the switch to plant-based packaging plays an important role in this journey: “It has been an imperative for us to close the loop on the packaging. The package is what we hold, use and touch and as a plant-based leader, it made absolute sense to wrap our products in cartons made from plants.” 1 https://www.un.org/development/desa/en/news/population/ world-population-prospects-2019.html A strong commitment “Our relationship is one that puts both to sustainability. our businesses at the leading edge of Recently, Alpro translated their mission into a five- technology to ensure that we bring this year health and sustainability action plan with concrete commitments, titled: ‘Feeding the Future pioneering aspect of what we do to the With Plants’. In this action plan they commit to consumers,” Sue Garfitt continues. achieving 100% recyclable packages for beverages and to introducing paper-based packaging for their “Tetra Pak has shared their expertise with us plant-based yoghurt by 2025. and together we have been very committed and dedicated to make this transition. The task The company is on track to become carbon-neutral, demanded a lot of agility and bravery, because which requires changes across each step of the value the minute you change your materials and how chain, from sourcing of materials and ingredients to you source them you also have to make sure the production and packaging. materials are available over the long term. That can be seen as a risk.” “We set science-based targets to reduce our carbon emissions at least to the level where we help keep global warming below 1.5 Cº,” says Sue Garfitt. “After an analysis of our packaging, we concluded that if we could convert our full range of beverage cartons to plant-based, then we could meet our What are science- science-based targets for packaging.” based targets? The Science Based Targets Today 76% of Alpro’s beverages comes in low initiative (SBTi) is a partnership carbon packages made with Bonsucro certified between CDP, WRI, WWF and UN sugarcane-based plastics. With Alpro products Global Compact, in collaboration being sold in 50 countries, this corresponds to with We Mean Business coalition, We set science-based more than half a billion packages annually – and that mobilizes companies to set the number will likely grow with the company, emissions reduction targets in targets to reduce our which is currently growing 10% a year. line with climate science. Since carbon emissions at its launch in 2015, over 1,000 The collaboration with Tetra Pak. companies, including Alpro and least to the level where For Alpro, Tetra Pak was a natural partner to work Tetra Pak have committed to set with on the plant-based package, ‘almost like a science-based targets. we help keep global match made in heaven’. The two companies have worked together since the early days of Alpro’s warming below 1.5 Cº origin and share many of the same values: It has been a bold change for us and definitely worthwhile as we now have reached an important and significant breakthrough The switch from carton packages made from fossil- Reinforced brand values based materials to plant-based packaging took 18 Today, Alpro communicates its use of plant-based months in total and over the next twelve months, packaging materials right on the carton, and the Alpro will move over 600 million cartons to plant- message resonates well with consumers. Sue based packages. Garfitt says the switch has been great for the brand’s reputation: To implement the change, Alpro needed to figure out how to manage both costs and operational “It has helped reinforce our brand values and what implications. And they had to ensure the safety of we stand for. But beyond that, the plant-based their products by securing that the new packaging packaging has opened a dialogue with our had a protective barrier that could provide the customers and our trade partners about our same freshness and quality consumers had come collaboration with Tetra Pak and our goal of using to expect. only plant-based packaging in the near future.” “It has been a bold change for us and definitely worthwhile as we now have reached an important and significant breakthrough,” says Sue Garfitt..
Load more

Recommended publications
  • Adding Vegan Options Guide
    ADDING VEGAN OPTIONS A GUIDE AnimalAid @AnimalAid by Tod Bradbury Campaign Manager, Animal Aid Adding Vegan Options CONTENTS INTRODUCTION 3 WHAT IS A VEGAN? 3 WHAT DO VEGANS EAT? 4 THE ‘WHY’ 5 THE ‘HOW’ 5 Meat, poultry and fish alternatives 6 Dairy alternatives 7 Egg alternatives 8 Honey alternatives 8 Meal examples 9 OTHER COMMON FAQs 10 Page 2 animalaid.org.uk Adding Vegan Options INTRODUCTION This guide is aimed at helping those involved in the development of restaurant, café or eatery menus add plant-based options. Adding plant-based options to your current menus needn’t be difficult, indeed there are a few very easy things you can do to ensure this. By adding vegan options to your menu you will be appealing to a growing market of vegans, but also vegetarians, pescetarians, meat-reducers and meat-eaters wanting to try something new. 1 WHAT IS A VEGAN? In dietary terms, a vegan is somebody who does not consume products which are of animal origin, or that involve the use or exploitation of animals. Vegans follow an entirely plant-based diet. Veganism is a way of living which seeks to exclude, as far as is “possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. - Definition of veganism, from the Vegan Society ” Page 3 animalaid.org.uk Adding Vegan Options 1 WHAT DO VEGANS EAT? VEGANS DO EAT VEGANS DO NOT EAT Fruit Meat Vegetables Poultry Pulses Fish Legumes Milk/dairy products Seeds Eggs Nuts Honey Plant milks (e.g.
    [Show full text]
  • Scientific Update on Plant-Based Eating and Cardiometabolic Health
    2020 SCIENTIFIC UPDATE ON PLANT-BASED EATING AND CARDIOMETABOLIC HEALTH Authors: Hana Kahleova, MD, PhD; Nerea Becerra-Tomas, RD, PhD; Sonia Blanco Mejia, MD, MSc; Andrea J Glenn, MSc, RD; Stephanie De Vriese, PhD; David JA Jenkins, MD, PhD; Cyril WC Kendall PhD; Jordi Salas-Salvadó, MD, PhD; John L Sievenpiper MD, PhD September 2020 Affiliations of the authors: Hana Kahleova 1, MD, PhD; Nerea Becerra-Tomas 2-3, RD, PhD; Sonia Blanco Mejia 4-5, MD, MSc; Andrea J Glenn 4-5, MSc, RD; Stephanie De Vriese 6, PhD; David JA Jenkins 4-5, MD, PhD; Cyril WC Kendall 4-5 PhD; Jordi Salas-Salvadó 2-3, MD, PhD; John L Sievenpiper 4-5 MD, PhD 1 Department of Medicine, Physicians Committee for Responsible Medicine, Washington, DC, USA. 2 Department of Biochemistry and Biotechnology, Human Nutrition Unit, Pere Virgili Institute for Health Research (IISPV), University Hospital of Sant Joan de Reus, Rovira i Virgili University, Reus, Spain 3 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain 4 St. Michael's Hospital, Toronto, Canada 5 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada 6 Alpro Foundation; Ghent, Belgium This review is fully supported by the Scientific Advisory Committee of the Alpro Foundation: Harry Aiking (VU University Amsterdam); Anna Arnoldi (University Milano); Christine Debeuf (Alpro); Peter Clarys (Vrije Universiteit Brussel); Helmut Heseker (University Paderborn); Sander Kersten (University Wageningen); Ian Rowland (University Reading); Cesare Sirtori (University Milano); Bregt Uyttenhove (Alpro) and Kurt Widhalm (University Vienna) Date: September 2020 2 CONTENT Global Health Burden of Cardiometabolic Disease........................................................................................................................
    [Show full text]
  • Database of Prepackaged Snacks – Drinks
    Database of Prepackaged Snacks Per 100 ml Snack Photo Product Name Ingredients Classification Pack (ml) Pack (kcal) Sugar (g) Total (g) Fat Sodium (mg) Size of Individual Dietary Fibre (g) Energy per Individual Milk Water, Fresh Milk, Partly Skimmed Milk Powder, Stabilizer Anlene Original High (E339(ii), E407, E460(i), E466, E1440) & Emulsifier Snacks of Calcium Low Fat Milk (E322(i)), Mineral Salts (Calcium, Magnesium & Zinc), Palm 180 80 1.5 4.4 58 -- Choice Beverage Oil, Collagen, Vitamins (C, D, E, B6 & B12) Contains Milk, Soya and Fish Products KOWLOON DAIRY Hi- Water, Fresh Skimmed Milk, Milk Solids, Stabilizer (E466, Snacks of Calcium Skimmed E407, E170), Emulsifier (E460). (0.17% Calcium by product 236 89.7 0.3 5.3 57 -- Choice milk drink weight) KOWLOON DAIRY Hi- Snacks of Water, Milk Solids, Fresh Milk, Stabilizer (E407, E410, Calcium Slimilk milk 236 137 1.5 7.1 66 -- Choice E170), Vitamins A&D. (0.17% Calcium by product weight) drink Snacks of Meadows U.H.T. SKIMMED MILK. 250 87 0.1 4.7 38 -- Choice Skimmed milk Snacks of meiji High Calcium 100% High Calcium Skimmed Milk 236 90 0.0 5.7 44 0 Choice Skimmed Milk MENGNIU LOW-FAT Snacks of Fresh Milk, Milk Minerals, Vitamin D3, Emulsifier (471), HIGH-CALCIUM 250 109 1.3 4.9 72 -- Choice Emulsifying Salt (452i), Thickener (418). MILK BEVERAGE Water, Milk Solid, Maltodextrin, Concentrate of Milk Mineral, Nestle Dairy Farm Snacks of Emulsifier (E471), Stabilizer (E460, E466, E407, E412), High Calcium Low Fat 236 128 1.4 6.2 72 -- Choice Vitamin (A, D3).
    [Show full text]
  • PLANT-BASED PROFITS: INVESTMENT RISKS & OPPORTUNITIES in SUSTAINABLE FOOD SYSTEMS FAIRR Briefing, February 2018
    PLANT-BASED PROFITS: INVESTMENT RISKS & OPPORTUNITIES IN SUSTAINABLE FOOD SYSTEMS FAIRR Briefing, February 2018 www.fairr.org @FAIRRinitiative DRIVERS CONTENTS FOREWORD Foreword 3 At Nestlé, we recognize that for a business like ours to be successful, INVESTORS we must take a long-term view. As a global food company, we have the Introduction 4 responsibility and the opportunity to shape the sustainable production and Investment Drivers 8 consumption of food to preserve our planet for future generations – which Market opportunities in alternative proteins 10 is why we are evolving our portfolio of products based on sustainable protein sources. Innovation in food technology 16 Diversifying our protein sources helps us respond to growing consumer and ESG impacts 22 stakeholder concerns on the impacts of increased animal protein production COMPANIES “This report shows Advocacy and regulation 26 Duncan Pollard, and consumption on both health and the environment. It also helps us that alternative How investors are responding 28 AVP, Stakeholders capitalize on enormous opportunities in plant-based foods: in 2017, Nielsen proteins are rapidly Engagement in found that over the course of 12 months, sales of plant-based alternatives How companies are responding 38 going mainstream. Sustainability, to animal proteins rose 8.1%, in contrast to declining food sales in the 1 From meatpackers FAIRR sustainable protein engagement 44 Nestlé same category. to supermarket About the companies in the engagement 46 Across the food industry, we are seeing the early days of a sector-wide stackers the global response to the challenge of increasing exposure to alternative proteins. For Engagement process 48 food sector is rapidly food companies and their investors, no roadmap exists to help us navigate ENGAGEMENT taking notice of Findings 52 the complexity associated with protein diversification.
    [Show full text]
  • A Pocket Guide to Veganism
    A Pocket Guide to Veganism What is veganism? Veganism is a way of living that seeks to exclude, as far as is possible and practicable, cruelty to and exploitation of animals. In dietary terms, this means avoiding eating animal products like meat, dairy, eggs and honey. Why Vegan? It’s better for animals! The majority of animals who are bred for consumption spend their short lives on a factory farm, before facing a terrifying death. Chickens like Bramble here spend their lives in tiny, windowless sheds. She had no access to natural light, fresh air, or even grass. Thankfully she was saved from slaughter. But many others aren’t as lucky. It helps the planet! Animal farming is responsible for more greenhouse gas emissions than all motorised transport combined. In addition, it is responsible for vast amounts of deforestation and water pollution around the world. The carbon footprint of a vegan diet is as much as 60% smaller than a meat-based one and 24% smaller than a vegetarian one. It’s healthy! You can obtain all of the nutrients your body needs from a vegan diet. As such, the British Dietetics Association and American Academy of Nutrition and Dietetics (along with many other similar organisations around the world) all support a well-planned vegan diet as being healthy and suitable for all age groups. Shopping It has never been easier to be vegan, with plant-based foods now available in every single supermarket. Thanks to Animal Aid’s #MarkItVegan campaign, the vast majority of supermarkets now clearly label their own-brand vegan products! Brands to look out for..
    [Show full text]
  • Komjölksproteinfria Alternativ
    Sida 1 (8) Komjölksproteinfria alternativ *Välj berikade produkter (D-vitamin, Kalcium och vid vegansk kost även B12). *Risbaserade drycker innehåller arsenik! Rådet är därför att inte ge risdrycker till barn under sex år, utan att välja andra berikade vegetabiliska drycker. Barn bör inte äta ris eller risprodukter oftare än fyra gånger per vecka. Även risgröt och risvälling innehåller arsenik och Livsmedelsverket råder där- för föräldrar att inte bara ge risbaserade sorter utan att variera med annan gröt och välling. *Produktsammansättningen kan ändras. Läs därför alltid INGREDIENSFÖRTECKNIGEN på förpackningen! Produkttyp Tillverkare Produkt Hemsida DRYCK Oatly Havredryck https://www.oatly.com/se/ Sproud Sproud original drink https://besproud.com/sv/ (ärtprotein) Alpro Soja-, mandel-, havre-, https://www.alpro.com/se/produkter?produkter= kokos-, hasselnöt-, drycker cashewnöt- och risdryck Valio (Odd- Havredryck https://www.valio.se/produkter/oddlygood lyGood) Ren havre (glutenfri) De flesta drycker finns, Dream Rice Dream (risdryck), http://www.dreamplantbased.com/product- utöver naturell Almond Dream (mandel- category/beverage/ smak, i smak- dryck) och satta eller Coconut Dream (ko- blandade vari- kos/risdryck) anter Fazer (Aito) Havredryck https://fazeraito.se/produkter/ Ren havre (glutenfri). Provamel Soja-, havre-, ris- och https://www.provamel.com/uk/products mandeldryck NaturGreen Soja-, havre-, ris- och https://naturgreen.es/en/product- mandeldryck category/organic-non-dairy-drinks/ Allos Soja-, ris-, havre-, dinkel-, https://www.allos.eu/products/other-
    [Show full text]
  • The Alpro Dairy Swaps List
    The Alpro Dairy Swaps List Use our dairy swaps list to help you find the best dairy free alternatives to 100s of everyday foods – although it would be impossible to provide a 100% accurate list of dairy and lactose free pre-prepared foods, as recipes vary so much and manufacturers are always developing them. So to ensure any product is dairy free, it is important to always check the full ingredients list on packaging rather than simply relying on the allergen advice panel. DAIRY & LACTOSE SOURCES DAIRY & LACTOSE FREE ALTERNATIVES MILK & DAIRY • Animal milks including: cow’s, sheep’s, • Alpro calcium enriched soya milk goat’s, buffalo alternatives • Fresh, long-life, dried • Alpro calcium enriched hazelnut drink • Full-cream, low fat versions or almond milk • Canned – condensed/evaporated • Alpro chilled chocolate milk alternative • Buttermilk • Alpro soya shakes – choose from • Milk shakes/flavoured milks chocolate, vanilla or strawberry • Other plant based calcium enriched milk alternatives: rice, hemp, oat, pea, potato, chufa NB Rice milk is unsuitable for children under 5 years • Dairy yogurts – all • Alpro soya yogurt alternatives • Cream – single, double, soured, whipping etc. • Alpro soya alternative to single cream • Crème Fraiche / Fromage Frais • Alpro soya simply plain yogurt alternative (instead of sour cream) • Other plant based cream alternatives may also be used e.g. oat, almond or coconut. Check the full ingredients listing • Cheese – made from any animal milk e.g. • Soya cheese – check the ingredients list cow’s, buffalo
    [Show full text]
  • A Practical Guide for Dietitians Since the Mandatory Calcium-Fortification of White Flour, Cereal Products Contribute Significan
    One Blue Dot Other Sources: Calcium A practical guide for dietitians Other sources of calcium A more sustainable diet does not necessarily have to exclude red meat or dairy altogether – therefore meat and dairy nutrient intakes need not be compromised. This information sheet provides some useful and practical guidance with regard to plant food sources of nutrients associated with meat and dairy consumption. Calcium a key nutrient for healthy bones and teeth and helps with muscle function and energy metabolism1 Did you know? • Since the mandatory calcium-fortification of white flour, cereal products contribute significantly to calcium intakes. • Milk contributes to 34-44% and cereal products 30-39% of total calcium intakes in the UK. • Reducing dairy food consumption and using calcium fortified plant-based drinks and yogurt alternatives will ensure adequate calcium intakes. • Calcium bioavailability from fortified plant-based drinks and tofu is comparable to dairy milk. • Calcium bioavailability of low oxalate high calcium green vegetables such as broccoli, kale and pak choi is almost twice that of dairy calcium. How much do we need? DRV for calcium mg2 Who needs to up their intakes? Male Female 2-3 year olds 350 4-6 year olds 450 7-10 year olds 550 Teenage boys and especially girls and women aged 19-64 years. 11-18 year olds 1000 800 19 and older 700 Since the mandatory calcium-fortification of white flour, cereal products contribute significantly to calcium intakes. 1 One Blue Dot Other Sources: Calcium Top tips for meeting calcium needs • Calcium fortified plant-based drinks and soya alternatives to yogurt, calcium fortified tofu, nuts, sesame seeds, dried apricots and figs, dark green leafy vegetables and beans are great for calcium.
    [Show full text]
  • Cow's Milk Protein Allergy Weaning Group
    Cow’s Milk Protein Allergy Weaning Group by: Anna Kotze (Paediatric Dietitian) Lucy Stark (Paediatric Dietetic Assistant) What topics we will cover today • What is cow’s milk allergy ; the range of symptoms • Diagnosing cow’s milk allergy • Do children grow out of cow’s milk allergy , and when? • Breast or formula feeding a cow’s milk allergic baby? • Milk free weaning and how to achieve a balanced diet • Avoiding cross contamination with milk/dairy • Use of soya products • Providing adequate calcium • Unsuitable ‘milk alternative’ drinks • Checking food labels are ‘milk free’ • Cow’s milk challenge using the milk ladder • Who needs extra vitamins ? • Useful links • Further advice if required What is cow’s milk allergy? •It happens when the body’s immune system reacts to proteins found in milk ie. milk , cheese , yogurt and foods containing these. •Between 2-4% of children in the UK are allergic to cow’s milk •Allergic reactions can be: o immediate (IgE) – within minutes to 2-hours of eating milk odelayed (non-IgE) – within 2-48 hours of eating milk Symptoms of cow’s milk allergy • Diarrhoea or constipation • Reflux or vomiting • Colic with constant screaming and back arching • Bloated tummy • Blood or mucus (stringy) in stools • Red, itchy rashes on the skin • Swelling of face, lips or eyes • Eczema • Poor growth • Runny or blocked nose • Wheezing or coughing • Breathing difficulties (rare) Diagnosis of Cow’s Milk Protein Allergy • Dependent on type of allergy Immediate Delayed reactions reactions (non-IgE (IgE mediated) mediated) Blood tests (RAST test) Food exclusion & Skin prick test reintroduction Will my child outgrow their milk allergy? • Most children do outgrow milk allergies – 50% by 1 year of age – 95% by 3 years of age breast feeding or formula 0-6mths ? • Recommended milk free feeding: • Breast feeding ( some mother’s may need to follow a milk free diet whilst breast feeding , if your baby’s symptoms continue ) • Extensively hydrolysed formula (prescribed) Eg.
    [Show full text]
  • The Plant-Based Plan 10 Scientifi C Reasons for More Plant-Based Eating
    White paper The Plant-based Plan 10 scientifi c reasons for more plant-based eating This white paper is a summary of the key insights from the book “The Plant-based Plan” written by Janice Harland and Lynne Garton in 2015. www.alprofoundation.org 10. Slimani N, Fahey M, Welch AA et al. Diversity of dietary patterns observed in the European Prospective Investigation into Cancer and Nutrition (EPIC) project. Public Health Nutr 2002;5:1311-28. 11. WWF. Livewell: a balance of healthy and sustainable food choices. 2011. 12. Davey GK, Spencer EA, Appleby PN, Allen NE, Knox KH, Key TJ. EPIC-Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33 883 meat-eaters and 31 546 non meat-eaters in the UK. Public Health Nutr 2003;6:259-69. 13. Jenkins DJ, Mirrahimi A, Srichaikul K et al. Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displace- ment Mechanisms. J Nutr 2010;140:2302S-11S. 14. Temme EH, van d, V, Thissen JT, Verkaik-Kloosterman J, van DG, Nonhebel S. Replacement of meat and dairy by plant-derived foods: estimated effects on land use, iron and SFA intakes in young Dutch adult females. Public Health Nutr 2013;10:1900-7. 15. WHO. European Food and Nutrition Action Plan 2015-2020. Regional Committee for Europe, 64th SESSION, Copenha- gen, Denmark, 15-18 September 2014. 2014. 16. Sabate J, Wien M. Vegetarian diets and childhood obesity prevention. Am J Clin Nutr 2010;91:1525S-9S. 17. Trapp CB, Barnard ND. Usefulness of vegetarian and vegan diets for treating type 2 diabetes.
    [Show full text]
  • Sample Vegan Meal Plan 2000 275 125 44
    Calories Carbohydrates Protein Fat Sample Vegan Meal Plan 2000 275 125 44 2000 kcal Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast Porridge: Porridge: Smoothie: Berry Cereal: Porridge: Buckwheat Porridge: 350 g plain soy yogurt 55 g rolled oats 55 g rolled oats 300 ml organic soy milk 200 g frozen berries 55 g rolled oats 60 g buckwheat 15 g vegan protein 300 ml organic soy milk 320 ml unsweetened 35 g vegan protein 340 ml organic soy milk 320 ml unsweetened 280 ml unsweetened powder 15 g vegan protein almond milk (Alpro) powder 35 g vegan protein almond milk (Alpro) almond milk (Alpro) 150 g banana powder 20 g vegan protein 180 g frozen berries powder 10 g vegan protein 25 g vegan protein 100 g blueberries Add water if necessary powder 160 g banana 30 g cashew nuts powder powder 35 g cashew nuts Add water if necessary 10 g ground flax seeds Add water if necessary Toppings: Toppings: 90 g frozen berries Toppings: Toppings: 130 g banana 30 g cashew nuts 100 g blueberries 100 g raspberries 15 g ground flax seeds 1.5 tbsp. natural peanut butter Lunch 250 g raw sweet potato 160 g cooked red lentils 145 g whole-grain Tofu scramble: 70 g uncooked whole- 145 g whole-grain 75 g uncooked quinoa 160 g cooked kidney 60 g uncooked quinoa bread 180 g organic firm tofu wheat pasta bread 160 g cooked black beans 70 g avocado 100 g yellow onion 140 g cooked black 75 g avocado beans 150 g tomato Stir-fry: 100 g tomato 150 g red sweet pepper beans 100 g tomato 80 g tomato 120 g raw kale 150 g sweet red pepper 100 g apple 150 g raw asparagus
    [Show full text]
  • Coconut Hot Chocolate Serves 1
    Coconut Hot Chocolate Serves 1 Ingredients • 200ml Alpro® Coconut For Professionals • 20g good quality dark drinking chocolate powder Method 1. Pour the Alpro® Coconut Original into a silver milk jug 2. Add the drinking chocolate 3. Using the steam wand, stretch the mixture by 1⁄₃ to a temperature of 65°C 4. Serve in a cup with an optional dusting of chocolate powder Tip For best results use a natural cane sugar and high quality cocoa - around a 60:40 mix Soya Latte Serves 1 Ingredients • 200ml Alpro® Soya For Professionals • 1-2 shots of espresso Method 1. Pour the Alpro® Soya For Professionals into a silver milk jug 2. Using the steam wand, stretch the product to 1⁄3 volume to a temperature of 65°C 3. Pour over the espresso in a latte glass and serve Tip Keep the Alpro® Soya For Professionals cold for extra stretching time Soya Cappuccino Serves 1 Ingredients • 180ml Alpro® Soya For Professionals • 1-2 shots of espresso Method 1. Pour the Alpro® Soya For Professionals into a silver milk jug 2. Using the steam wand, stretch the product to 1⁄4 volume to a temperature of 65°C 3. Pour over the espresso in a coffee cup Tip Do not over stretch as you will lose workability Almond Iced Coffee Serves 1 Ingredients • 200ml Alpro® Almond Original • 1 x double shot of espresso • 5 x ice cubes • Optional honey to sweeten Method 1. Fill half a 300ml glass with ice 2. Pour over Alpro® Almond Original 3. Pour in 1 x double shot of espresso 4.
    [Show full text]