Food & Beverage Business Review Magazine - April - May 2023

In this issue

Chefs these days prefer “local” and “seasonal” fresh fruits to fulfill menu obligations and meet customer demand for delectable dishes prepared from seasonal fruits. The season of mangoes is here and most of the operators are busy developing dishes prepared from this cherished fruit. This king of fruits, also the national fruit of the country can be had in many formats. The cover story looks at the popularity of this seasonal fruit which is incredibly versatile in the kitchen and also used in salad, blended in smoothies or juice and used in a wide range of sweet and savoury dishes.
Food festivals are becoming extremely popular not only in metro cities but also in smaller towns of India. As consumers are increasingly becoming aware of regional cuisines they desire to try new dishes from different regions of the country. Business story emphasise on the growing need of food festivals for foodservice operators to make consumers aware of their offing.
Roughly one third of the food produced in India for human consumption every year gets lost or wasted due to fragmented food systems and inefficient supply chains. Most of the loss occurs even before the food reaches the consumer. Feature story talks about how food wastage is becoming a serious global problem and what steps should be taken to minimise it.
The food section talks about growing demand for Pork as important meat product. Beverage section elaborates on vintage wine quality and style of making it. Catering section discusses the importance of food safety in the wedding celebrations. Operations section goes deep into the role of interactive menus. The theme of the cuisine in this issue is Lebanese.
As always, the opinions and perspectives encapsulated through our features are complemented by the rich source of information of our News and Events section.

Food & Beverage Business Review Magazine Description:

Food and Beverage Business Review – This is a bi-monthly magazine covering the entire gamut of activities that define the institutional F&B business - from "Farm to Fork", right from agricultural produce and meat products to dairy, food processing & bakery, beverages, equipment, cuisine, marketing and other related issues. The magazine goes behind the scenes to give the F&B professional, information, news and features about the business. The objective of the magazine is to develop a proper institutional marketing synergy between Food & Beverage, Food processing, Foodservice & the Food Retail industry. The range of articles covers food service, processing, food retail, equipment, theme & design, technology, food hygiene, marketing and training etc. Partnering with vendors, the magazine informs the target audience of new developments thus saving their valuable time and money. The magazine reaches to individuals who have titles of chef, F&B Manager, menu planner, restaurateur, bartender, sommelier.etc. In the food service industry; channel buyers, category managers in major organised retail chain stores, importers and distributors.