Today the health-conscious are lapping up plant-based foods as they know it’s a healthy way of eating. And, walnuts are definitely figuring in their list of healthy plant-based foods. After all, walnuts are nutrient powerhouses comprising polyunsaturated fat (13g/18g), plant-based protein (4g/28g), fibre (2g/28g) and omega-3 alpha-linolenic acid (ALA). In fact, walnuts are the only tree nut to provide an excellent source of ALA – the plant-based form of Omega-3. In 28 grams (12-14 halves; ¼ cup) there are 2.5 grams of ALA which is five times more than the amount found in the next highest nut!
Going by the treasure trove of nutrients walnuts pack in, it’s not really surprising that they are becoming an integral part of hotel and restaurant menus. Hoteliers and restaurateurs are opting for walnuts to add flavour, crunch and depth to every course from savoury appetisers, to hearty entrées and desserts.
EMERGING AS THE FOOD OF CHOICE
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Technology vital post COVID
The recent DDP Digital Conclave titled ‘The Post Pandemic Reset’ focused on hospitality and how technology would play a major role in a reset for the post-COVID world.
Local experiences
There will be more challenges along the way. However, COVID-19 has shaped the industry for a better, sustainable and enriching future, says Patrick Taffin, Assistant Dean, SHMS Leysin.
IHE GOES PHYSICAL
India’s one of the largest B2B hospitality expos, the four-day IHE 2021, opens on September 24 at IEML, Greater Noida and will be a 100 per cent ‘physical show’.
FHRAI-IHM GETS NCHMCT AFFILIATION
NCHMCT affiliation FHRAI-IHM has become the first private institute managed by FHRAI to be affiliated with the National Council of Hotel Management & Catering Technology (NCHMCT), Noida.
On the road to recovery
The food delivery market is dominated by Swiggy and Zomato, sharing 85 percent of the total market between them, says the India Food Service Delivery Report 2021.
Focus on feedback
Domestic tourism has emerged as a sustainable segment to watch out for especially in post-pandemic business recovery scenarios, says Pankaj Gupta, General Manager, Holiday Inn Jaipur City Centre.
HOMESTAY IN THE HIMALAYAS
Invoking the grandeur and nobility of the Raj era, Jungle House – a boutique homestay in Shimla, Himachal Pradesh – opens its doors for guests.
Cautiously optimistic
Pinning Raffles Udaipur on Accor’s global map, Kerrie Hannaford, VP – Commercial, Accor India & South Asia talks about raising the bar with immersive hospitality and emotional luxury.
ACQUISITION MODE
Click Hotels by Suba has acquired 35 hotels across 22 new destinations in India. By 2023, the hospitality conglomerate targets to cross 3,000+ rooms.
A complete solution
Built on the airspace of a conventional railway station, The Leela Gandhinagar reflects the vision of modern India, says Jaideep Anand, Vice President and General Manager, The Leela Gandhinagar.
India Soluble Fibre Market Analysis
Fibre is a carbohydrate that cannot be broken down into sugar molecules that the human body can't digest.
Food Labelling; An Essential Tool for Consumer Empowerment
In India there is a rising trend of packaged and processed food which has made labeling indispensable and mandatory for Food Business Operator's (FBOS) and manufacturers.
Packaged food may see FSSAI health ratings after one year
The implementation of the Food Safety and Standards Authority of India's (FSSAIs) health star rating (HSR) on packaged foods could take at least a year.
जोमैटो की सख्त रवाद्य नीति 3 मई तक टली
पहले यह नीति 18 अप्रैल से होनी थी लागू
Flavours and Colours
While colours work by increasing the visual appeal of the bakery products, flavours help bakers to develop a unique taste of the products
License/Registration of FBOs on FoSCoS Portal
The Food Safety and Standards Authority of India (FSSAI) created the FoSCoS portal(https://foscos.fssai.gov.in/) to ensure a robust platform for license, registration and regulatory compliance. The idea was to enhance the user performance of the application and make the entire process effective and simple to promote ease of doing business amongst the Food Business Operators (FBOs). It also aimed to avoid physical documentation and to streamline business process flows for online applications of FBOs.
Adulteration of Sweets, Milk and Milk Products in Festive Season
The festive season comes along with a wide array of sweets and its mélange of flavors which brings delight and sweeten up the festive vibes but what if this joy is wrapped with apprehension of adulteration with harmful additives which can gradually deteriorate the health of consumers.
Get savvy or gobust: Street food joints reinvent after Covid shock
Satish Kumar sells kachoris on a cart in east Delhi's Shahdara. It is Saturday afternoon and the cart is surrounded by foodies wanting to sample his unique kachori mixed with dry fruits.
दुकानदारों को 1 अक्टूबर से एफएसएसएआई का रजिस्ट्रेशन नंबर लिखना होगा जरूरी
नियम न मानने वालों पर होगी सख्त कार्रवाई
Significance of Probiotics in Dairy Products
Probiotics are defined by the Food and Agriculture Organization of the World Health Organization as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. As per the Food Safety and Standards Authority of India (FSSAI), the concentration of live probiotic bacteria required in foods to achieve the intended health benefits is approximately 108 CFU/g at the time of consumption. Probiotic microorganisms, including bacteria and yeasts, are attracting interest due to their promising physiological effects and the value they add to probiotic-containing food products. These bacteria have a long history of safe use in food. In recent years, there is an upsurge in interest in these bacterial species as research is beginning to unravel the many possible health benefits associated with them.