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NESTLÉ PROFESSIONAL NUTRITION MAGAZINE More on the Plate

A Sustainable Way to Feed the World

Understanding Protein

Cooking with Plants What’s on the For a growing number of 39% consumers, OF EUROPEAN it’s not meat. SHOPPERS ARE plate? BUYING VEGETARIAN OPTIONS.2

IN THE US 30% OF MILLENNIALS EAT MEAT ALTERNATIVES While , , and herbs have always EVERY DAY, been an important part of cooking, more and % 50 more people around the world are opting to eat A FEW TIMES EACH WEEK.1 only plants at some or all of their meals.

As a food service expert, it’s important for In this issue, we’ll examine the main types you to stay on top of these rising trends. of plant-based diets and the reasons people Of course, you don’t have to abandon your choose them. We’ll also cover some of the existing menu, but by catering to both people unique challenges and opportunities of MEAT CHINA HAS who eat and beverages from animal cooking without animal-based ingredients, CONSUMPTION2 COMMITTED TO sources and people who avoid them, you can along with helpful tips you can use in your IS DECREASING IN REDUCE MEAT expand your offerings to serve a wider range establishment. % CONSUMPTION of consumers. From an occasional meatless meal to a 25 strict vegan , you’ll know just what it OF COUNTRIES % AROUND THE EACH takes to keep every guest satisfied. 3 WORLD. 50 YEAR BY 2030.3 THERE ARE MILLION76 NEW VEGETARIANS AROUND THE WORLD.4

2 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 3 PLANTS TO FEED THE 5 SHIFTING TOWARD A MORE PLANT-BASED DIET

SOY CONTAINS world % BEEF PROTEIN 35-40 REQUIRES ABOUT POPULATION GROWTH AND URBANISATION AGRICULTURE PROTEIN AND INCLUDES ALL ESSENTIAL AMINO 100 TIMES ACIDS. HOWEVER, 75% MORE WATER THAN TO FEED OF SOY IS FED TO THE SAME AMOUNT OF BY 2050THE GLOBAL THIS LARGER, WEALTHIER, LIVESTOCK.6 PLANT PROTEIN.7 POPULATION WILL INCREASE URBAN POPULATION, FOOD PRODUCTION % NEEDS TO INCREASE BY 20 70% THROUGH

MEAT/ 6 BILLION 6 BILLION 7.6 BILLION 9.1 2050. SOY RICE CORN BEEF 2000 2018 2050 THERE ARE CURRENTLY 161 116 96 87 37 35 20 9 WILL BE URBAN COMPARED TO 3.7 55 BILLION USABLE PROTEIN PER ACRE OF FARMLAND8 BILLION TODAY. CITY DWELLERS LIVESTOCK CONSUMING MEASURED IN KILOGRAMS 6.4 HAVE LARGER INCOMES AND EAT FOOD GROWN ON NEARLY BILLION MORE MEAT ON AVERAGE. OF THE ARABLE LAND. OUR CURRENT ¾ 6 FOOD SYSTEM USES THERE IS SIMPLY EVEN AS WE STRIVE FOR A MORE SUSTAINABLE PLANT-BASED DIET, OVER CROP PRODUCTION STILL REQUIRES A NITROGEN SOURCE. THIS IS MOST NOT ENOUGH COMMONLY PROVIDED THROUGH NITROGEN FERTILIZER WHICH REQUIRES % % % LAND TO FEED TREMENDOUS ENERGY, AND AS A POLLUTANT, IS CONSIDERED AMONG

30OF ALL OF70 ALL FRESH 20OF ALL THE TOP THREE THREATS TO GLOBAL BIODIVERSITY. MORE SUSTAINABLE ICE-FREE WATER ENERGY 9 BILLION THE 9 LAND CURRENT DIET. FARMING METHODS LIKE CROP ROTATION WILL NEED TO BE EXPLORED. 4 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 5 WHY PEOPLE ARE EATING MORE PLANTS Like many lifestyle choices, there are multiple reasons people might choose to follow a UNDERSTANDING plant-based diet. Understanding these reasons can help you connect with your guests and shape your menu around their preferences. Plant-based Diets Health Ethics The Environment Plant-based foods can be a good source Others choose not to eat meat because Still another reason that people limit There are many different approaches to plant-based eating, from people who simply want to of vitamins, minerals, , and of ethical reasons and their interest in meat from their diets is related to the eat meat less often to people who consume no animal products or by-products of any kind. even healthy oils and protein. Some . A common consumer environmental impact. With 30 percent people reduce or eliminate animal concern is about the uncontrolled use of of the earth’s entire land surface products from their diet because of dietary antibiotics and their health implications. covered with livestock, raising cattle intolerances (like ), cardiovascular Many people are also concerned generates more of the greenhouse gases A RANGE OF OPTIONS health, or general well-being. What’s about the living conditions and general responsible for global warming than 11 13 Flexitarian: actively chooses Vegetarian: does not Vegan: does not eat meat, more, a study showed that after only 48 treatment of the animals themselves. transportation. It’s also associated with hours of consuming a vegan diet, people And some don’t believe that humans have other environmental concerns including to eat less meat, whether eat meat of any kind, but eggs, dairy products, or any experienced a significant improvement in the right to kill animals for food.12 deforestation and low scrutiny of air that means reducing the may consume animal by- other ingredients created health indicators, like blood cholesterol, and water pollution on surrounding amount on the plate or products. from or produced by animals, blood lipids and insulin.10 Religion communities.11 avoiding meat on certain Lacto-ovo vegetarian: eats dairy products including honey. Several religions advise their followers Affordability Sensory and Preference days of the week. and eggs, but not meat. to avoid eating meat or animal-based Another factor for some who products. For example, Hindus and Finally, there are some people who Ovo-vegetarian: eats eggs, but not dairy choose to eat less meat is cost. For Buddhists have a strong tradition simply don’t enjoy eating animal products or meat. example, dried beans and rice are of , Jainists follow a products due to their characteristic a cost-effective alternative to high- vegan diet, and Seventh-Day Adventists taste, texture, or smell. Lacto-vegetarian: eats dairy products, but priced meat products, and they are promote lacto-ovo-vegetarianism. not eggs or meat. also a good source of protein.

6 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 7 Getting complementary proteins ACROSS CULTURES You don’t have to look far to find examples of foods that complement each other to provide all of the amino acids you need. All around the world, traditional dishes have found a way to satisfy people’s hunger, tastes, and basic protein needs by relying on plant crops. Traditional plant-based dishes WHAT ISPROTEIN PROTEIN? WHY DO WE NEED IT? HOW MUCH DO WE NEED? that offer a complete amino acid profile include: Proteins are large molecules made Proteins provide amino acids that The daily protein recommendation : Black beans Ethiopia: Injera (flat bread Switzerland: Muesli up of smaller units called amino are used to build and maintain for adults is 0.8 g for every kg with corn and/or rice made with teff flour) with (nuts and ) acids. Protein is present in all bones, muscles and skin, and of body weight, (about 50 grams wat (lentil stew) body cells and takes part in most produce enzymes, hormones, for a 60 kg person*) and from Lebanon: Falafel and South Africa: biological processes. It’s readily neurotransmitters, and antibodies.14 0.8 - 1.3 g per kg of body weight tahini-based sauce Punjab region, North India: Samp (corn) and beans available in meat, seafood, dairy, To function properly, the body for infants and children.17 Because Kaali daal (black lentils) and eggs, but vegetarians and needs 22 different amino-acids, and the body rapidly turns over protein Morocco: Couscous with rice vegans need to choose plant foods nine of them (the essential amino stores, people need to consume with chickpeas or combinations of foods that acids) must be obtained from food. adequate amounts of the amino provide adequate protein. acids that make up proteins in order to maintain good health.15

COMPARING Complete your profile Animal vs. Plant Some foods contain all of the essential Protein Source Protein Source amino acids you need in sufficient * The typical adult needs quantities. These are known as complete 50g of protein per day. protein sources. Along with meat, seafood, 30 eggs, and dairy, you can also get complete Peanuts proteins from plants such as , 26 Meat buckwheat, amaranth, soy, hemp, and

Fish 22 chia seeds. Cheese Foods that don’t contain all nine essential 18 amino-acids are known as incomplete protein sources. While they don’t offer 14 enough essential amino acids on their Eggs own, they can be combined with a variety 10 Bread of other foods throughout the day to Legumes provide an adequate intake of quality 6 proteins. Examples include nuts and seeds, Milk Rice legumes, grains, and vegetables.17 2

GRAMS OF PROTEIN PER 100 GRAMS OF PREPARED FOOD16

8 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 9 DID YOU KNOW? Oat beverage is the best milk alternative for creating latte art. PLANT-BASED Milk vs. the Alternatives Based on 100g of product

Beverages Cow’s 2% Milk Soy Pea Oat Coconut Almond Rice

From the grocery store to the local coffee shop Dairy alternatives are everywhere, and consumers are eager to embrace them. In fact, plant-based now make up 10% of the overall dairy market, while per capita consumption of milk has dropped 13% in the US and 4.1% in Europe. In Western Europe, sales of almond, coconut, rice, and oat beverages doubled from 2009-2014, while they increased three times in Australasia and nine times in North America.11

In general, you can substitute any plant- You may also want to consider the based milk for dairy milk 1:1, except in differences in flavor and nutrition. Many Protein 3.3 3.3 3.3 1.6 1.0 .6 .3 recipes where the protein plays an important milk alternatives have added sugar to mask kcal 50 37 29 52 140 15 47 structural role (e.g. baked applications). the "beany" or "cerealy" flavours. In many Fat (g) 2 2.1 1.9 1 13 1.1 1 You can also try combining beverages countries, dairy milk may also be fortified Good source Good source Good source Contains soluble High in calories, Low and Not a good source of complete of complete of protein, but fiber associated total fat, and incomplete of protein, and like soy or oat and pea to provide a more with key nutrients (like vitamins A & D), protein and protein, contains does not contain with heart-healthy saturated fat. Low source of protein. does not contain other essential soy isoflavones. all essential benefits. May and incomplete Contains healthy all essential complete protein. so look for options that have no (or low) nutrients. Unsuitable for amino acids contain gluten, so source of protein. fats from nuts. amino acids added sugars and contain the same fortified Unsuitable for those with soy (incomplete). those with coeliac Unsuitable for (incomplete). those with milk . disease/gluten those with nutrients as milk. allergy, and intolerance should nut . limited/avoided avoid. with . DID YOU KNOW? Grains and legumes tend to be complementary proteins. Mixing rice and pea beverages can form a complete source of protein. And soy beverage is a complete source on its own.

10 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 11 the beauty of Herbs offer a wide variety of health benefits such as antiseptic, antioxidant, or PLANTS digestive support. Plants are more than just a source of protein—it’s no wonder that they make up so much of and grains are a rich what people eat. They’re colorful, flavorful, and as shown here, full of nutrients that are source of insoluble fiber, which 18 contributes to healthy digestion. Oats important for human health. In fact, many countries around the world recommend eating and barley also contain beta-glucan, 19 at least five servings of fruits and vegetables per day, in any form including fresh, frozen, which may reduce the risk of heart Yellow and orange fruits and vegetables tinned, and dried. disease. Quinoa is one of the grains that are typically a good source of vitamin C and provides a complete protein. beta-carotene (a form of vitamin A). Vitamin A can help to maintain healthy vision. Mushrooms are a good source of fiber, B vitamins, copper, niacin, potassium, and iron, and they have anti-inflammatory properties. They are also a good source of protein, but do not contain all essential amino acids.

Cruciferous vegetables are rich in folate, vitamin K, and phytonutrients, which may help is a rich source of to lower inflammation and the risk iodine, which is important for of some cancers. maintaining the function of the thyroid. It may also provide dietary fiber, and some vitamins.

Pulses are an excellent source of Tubers are high in starches and fiber and protein. However, they a good source of energy. Most do not contain all essential amino potatoes sold today contain about acids (except soy, which is a 2% of protein, but some heirloom complete protein). varieties have up to 12-15%. Blue and purple produce Spices have various benefits contains flavonoids, which may including antimicrobial (eugenol in contribute to proper brain function and cloves), anti-inflammatory (curcumin blood flow. Their skin is also rich in the in turmeric), and antioxidant antioxidant anthocyanin. (cinnamaldehyde in cinnamon) properties.

Onion is high in the antioxidant vitamin C and may reduce inflammation in arteries. Garlic is one of the most effective antibiotics in plants, acting on , viruses, and parasites. Nuts and seeds contain unsaturated fats (associated with a healthy cardiovascular system) along with manganese, Red fruits and vegetables magnesium, and fiber. They are also a Leafy greens contain vitamin K, contain the antioxidant vitamin C and good source of protein, but do not contain folic acid, and potassium. lycopene. Some evidence shows an all essential amino acids. Just half a cup of spinach contains association between lycopene and lower 17% of daily iron requirements. cardiovascular and cancer risks.

12 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 13 KEEPING a watchful eye

Anti-nutrition Hidden Animal-based Ingredients While meat, eggs, and dairy milk are easy to identify, there are other foods where the Some plants have anti-nutritional factors that presence of animal products is not so obvious. To respect your guests’ wishes, double-check can interfere with the absorption of nutrients the following ingredients as requested. or can even be toxic. Hidden Dairy Ingredients Hidden Animal Ingredients Hidden Ingredients shouldn’t be consumed after Potatoes should not be eaten once Soy Beans contain a natural toxin called Coffee creamer and some , , marshmallows Sauces, salad dressings, June because its oxalate levels increase. they’ve started to sprout because of a trypsin inhibitor which can stop proper alternative dairy sources and gummy elevated levels of glycoalkaloid (a toxin) digestion. The toxin is destroyed by May contain from milk Gelatin is made with bone or hides and is Manioc or cassava should be soaked to and nitrates. Avoid storing them too long, proper cooking, so when using dried Other Animal Products get rid of its cyanogen. a common ingredient in confections and keep them in the dark to help prevent beans, soak them overnight and simmer Bread and baked goods Honey germination. for three hours before eating. May contain whey from milk Check label for bone broth Protein powder May contain whey from milk Breads and baked goods DID YOU KNOW? Check label for L-cysteine, used as a dough conditioner derived from The beta carotene in carrots and tomatoes animal sources is more bioavailable when cooked.

14 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 15 Serving IT UP Integrating more plants into your menu? Here are Choosing an alternative centre of plate some ideas to expand your plant-based options. Putting protein on the plate drives satiety and delays digestion. If you’re not using meat in your dish, there are many other interesting ways to provide bulk and quiet hunger pangs. Planning a plant-based meal Add appeal to plants Experiment with the form While some of these options are also good sources of protein, others need to be combined of the dish. 1. Select the category of your dish. Use interesting textures to intrigue with different foods in order to provide a complete protein. Is it a roast, or stew, or the senses. Try roasting vegetables Just by slicing vegetables differently, multi-component main dish? for a crispy feel, or oven-dry them to you can create a different experience. Vegetarian meat alternatives Pulses (beans and lentils) Tubers* 2. Choose your anchor vegetables. concentrate the flavours, increasing the Try serving a portabello mushroom as a Close to familiar meat form and texture. Available dry or canned. Firm texture, Cost-effective, filling, and absorbs What’s in season? “meaty” texture. You can also combine “steak,” slice cucumber or zucchini into May contain spices or other flavouring to may have slightly nutty flavor. Add to flavors readily. Boil, bake, roast, mash, or vegetables with raw nuts and seeds to ribbons and serve in place of pasta, or simulate meat taste. Substitute wherever soups, salads, stews or casseroles, or fry. Try sweet potatoes with black beans 3. Consider how it can be prepared and provide varying levels of crunchiness. use a ricer on cooked cauliflower. You can you would use meat. make into “meat”balls. in enchiladas. choose your cooking method. even cook carrots and puree them into a 4. Plan your spices and Try unusual spice and foam or blend with pulses for hummus. Tofu Mushrooms Bulbs* around your choices. flavor combinations. Comes in many forms including extra Porcini, shiitake, and portobello Fennel and artichokes add textural firm, firm, soft and silken. Soft, smooth mushrooms add umami flavor and interest and presence on the plate. Roast 5. Add balance from a nutritional This is a good way to complement or Make room on the menu and flavourless on its own, it is a prime hearty texture. Can be eaten raw, with olive oil and add to salads or dips. perspective. Can you combine foods accent the flavours of the produce. It’s a good idea to integrate vegan and candidate for flavourful marinades, cooked in salads, sauces, soups, and to provide a complete protein? For example, nutmeg is good with vegetarian dishes with the rest of the sauces, and seasonings. Add to soups, sandwiches, or grilled. Beetroot* vegetables such as sweet potatoes, menu. This draws more attention to your 6. Enhance your plating, with stir-fries, and scrambles. Roasted and caramelized, it plates nicely potatoes, and pumpkins. Cumin and plant-based recipes and avoids creating complementary colors, shapes, Jackfruit* and adds rich color. Roast or boil and coriander go well with sweet vegetables a stigma around non-meat dishes. Make flavors, and textures. Choose unripe or canned in water or brine add to soups or salads. like beets. And mustard complements sure your descriptions are just as cravable Sold in flat, rectangular pieces. Has a to avoid sweetness. Grill and shred like cabbage, broccoli, sprouts, and kale. as the rest of the menu, and these dishes slightly earthy taste and chewy texture. pulled pork, slice into "steaks," or add to Nuts & peanuts Smoking or grilling fruits and vegetables may become some of your guests’ new Crumble and add to soups, salads, or stir-fries and salads. Enhance food with a nutty flavor and can also enhance their flavor profile. favorites. pasta, or serve in a sandwich. crunch. Add to salads, pasta, , Cauliflower* etc. (Note: Nuts are food allergens. Seitan Mild taste absorbs flavours easily. Chop Identify on menu and check with guests Made from cooked , and eat raw, slice into "steaks" and oven before serving.) it has a chewy texture and is a good roast, add to curries and stir-fries, or boil source of protein. It’s commonly and mash or put through a ricer. *Not a good source of protein. used in Asian dishes.

16 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 17 Sources 1 The Nielsen Company, 2017.

2 IRI Survey. October 2017. www.iriworldwide.com COOKING 3 China Dietary Guidelines, 2016. http://dg.cnsoc.org WITHOUT ANIMAL-BASED INGREDIENTS 4 Euromonitor International 2018. Nutrition: Sustainable Protein - Milk, eggs, and other animal-based ingredients often perform functional roles in cooking, From Flexitarian to Vegan (Part 2). 5 How to Feed the World in 2050. so it can be a challenge to replace them. Finding a suitable alternative depends on their role www.FAO.org.

in the original recipe. While substitution is an experimental process, the following tips and 6 The Hidden World of Soy. tricks are a good place to start. World Wildlife Foundation. 7 Oki, T; Sato, M; Kawamura A; Miyake, M; Kanae, S; Musiake, K. Virtual water MILK SUBSTITUTES trade to Japan and in the world. Foaming: The foaming ability of egg 8 Kaldy, M.S. Econ Bot 1972. 26: 142. Eggs may serve more than Like eggs, milk has several https://doi.org/10.1007/BF02860775 one purpose in a recipe. whites aerates foods to make them functions in food, so there light and fluffy. When making mousses 9 Aiking, Harry. Future Protein Supply. Institute for Environmental Studies, To choose an appropriate and terrines, replace egg whites with are no universally fail-proof 2011.

replacement, consider their whippable non-dairy creams especially substitutes. 10 Colleen Forgarty Draper et al. function in your dish. formulated for this purpose. In baked Liquids: In beverages and pourable A 48-hour diet challenge in healthy goods, you can replace eggs by women and men. Coagulation/Gelation: A typical applications (like dressings and sauces), GELATIN SUBSTITUTES HONEY SUBSTITUTES increasing the amount of baking powder/ 11 FAIRR Sustainable Protein DD09, or flan recipe uses one egg to set you can typically use a 1:1 substitution Bovine gelatin is used to set gels, Honey’s primary function is to add Feb. 2018. baking soda and adding a teaspoon of 1 cup of full-cream milk with 2 tbsp with plant-based dairy alternatives, moulded desserts, and candies, and sweetness or flavor to recipes. While vinegar/lemon juice for taste. 12 Lea, E., & Worsley, A., 2001. Influences of added sugar. To replace the egg, broths, juices, or water, sometimes to add a transparent coating the flavor is unique and can’t be on meat consumption in . depending on the recipe. Appetite, 36, 127–136. substitute a combination of 3-4 g (1 tsp) Color: Instead of relying on eggs for or glaze to appetizers or fruit desserts. replicated by plant-based ingredients, corn starch + 0.5 g gum. Depending on To replicate its setting ability, substitute you can substitute maple syrup, agave 13 2006 UN Food and Agriculture browning, use a pinch of turmeric to add Other dishes: In more complex recipes, the fat content of the milk , the amount the same amount of powdered syrup, or brown sugar in a 1:1 ratio to Organization study. https://news.un.org a light golden touch. Be careful not to milk’s protein, fats, carbohydrates, salts, of sugar, and additional ingredients in the overdo it, as turmeric could also impart (derived from seaweed) or . provide sweetness. 14 Proteins: The Facts. Compiled by the and minerals may affect the dish’s Nestlé Research Center. recipe, this might have to be adjusted. Approximately 2 g of agar will set 250 mL its flavor. functionality. Several plant-based dairy If you are also replacing the milk with a of liquid. Alternatively, gums (from guar, 15 EFSA Population Reference Intakes alternatives for milk , cream, and yogurt, for Protein, 2012. plant-based alternative, add a pinch of Texture: Eggs are also used for binding, xanthan, or locust bean) can also be each with its own formulation and https://www.efsa.europa.eu salt to set the gel. or holding ingredients together. To bind used. One gram of gum will provide the functionality, are commercially available, 16 USDA; FAO/WHO/UNICEF Protein savoury dishes without eggs, try adding same functionality as 1/2 tsp of gelatin but finding the most suitable replacement Advisory Group, 2004. Emulsification: Eggs help incorporate mashed potatoes, rice flour, or wheat or or 1/3 tsp of agar. for each recipe involves trial and error. 17 Palmer, Sharon. Plant Proteins. oil and water-based liquids together into corn starch to thicken the recipe. In cake You may need to adjust the flavor Today’s Dietitian, February 2017. a stable substance. To replace them batters, mashed banana, apple puree, and http://www.todaysdietitian.com in salad dressings and mayonnaise by adding a pinch of salt, sugar, or a a pinch of gum or corn starch will give a 18 Schaeffer, Juliann. Color Me Healthy. squeeze of lemon to balance sweetness, substitute 1 tsp lecithin + 0.5 g gum for nice thick texture to the batter. In gluten- Today’s Dietitian, November 2008. saltiness, and acidity. For baked , http://www.todaysdietitian.com one egg . (Note that some lecithin free recipes , create a slurry of 1 tbsp flax batters, and egg & milk emulsions, add Every day more of us are relying is animal-based, so look for soy-based seed dissolved in 3 tbsp water and set it 19 WHO International. Food-based dietary alternatives.) In sweet batters, combine 1/4 tsp salt per 1 cup of milk alternative. guidelines in the WHO Euorpean region. aside until sticky, then use this in place on plants for the nutrition and flavor we crave. While http://www.euro.who.int thick fruit purées (like apple or banana) of egg. this shift is inevitable if we want to feed the world, it’s with the lecithin and gum to emulsify and add body to the recipe. Taste: Eggs add a richness to the flavor also an exciting opportunity to expand your culinary of baked goods, desserts, sauces, repertoire. From grains to fruits, vegetables, herbs, and and dressings. Add a teaspoon of nut, sunflower, or olive oil to compensate for spices, the world of plant-based ingredients is full of every egg removed in these recipes. colors, flavors, textures, and nutrients, all ripe and ready for you to satisfy your customers.

18 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 19 ReadAvailable Nutripro Issues More More Plants on Umami – Sweetened Beverages – A Key Dietary Fiber – Menu Planning the Plate Mushrooms to MSG Beverages to a Healthy Life And Its Various Health Benefits Fat, Oil and Food Allergens East Meets West Sodium Tea – A Global Cholesterol Beverage Vitamins: The Sugar Reduction The Culture The Pleasure Orchestra For Cooking Methods of Coffee of Eating and Meals for Kids The Body Portion Awareness Drinking Carbohydrates Desserts – Cocoa and Malt The Added Feed the Soul Minerals Value of Milk

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