What can the food service industry do to offer food and beverages that have less of what people want, such as salt, sugar, fat, and more of the taste and flavour they enjoy?
This fuelled the lively — and live — discussion at Food Service with Impact, Kerry’s first ever collaboration with Kerry Health & Nutrition Institute (KHNI), at the Kerry KL office in late September.
Hosted by Simon Hague, general manager of food service chains, Kerry Southeast Asia, the session, which marked Climate Week 2024, saw an expert panel engaging guests and customers with thought-provoking issues influencing the state of F&B: Oliver Truesdale, founder of Re:Growth spoke on regenerative foods and hospitality; futurist and storyteller Angelia Teo drew on fascinating consumer and health trends shaping our food choices; and KHNI’s Aoife Murphy dished up nutrition into the mix.
Also lending a broader story arc to the future of food service were Nina Rossiana, markets and partnership manager from Rainforest Alliance, and Kerry experts Daniel Campion, Angeline Ho and Pornpun Theinsathid on sustainability, innovation technologies, and the food waste challenge.
To round off a meaningful afternoon, guests then sampled a delicious menu of food and refreshments incorporating Kerry technologies such as Tastesense, Cocoa, Smoke & Grill, and Citrus.
