Food & Beverage Business Review Magazine - December 2019 - January 2020

In this issue

India is an Agri-economy and most Indians prefer vegetarian food. But the food scenario in India changed since green revolution which resulted in loss of many varieties of agricultural produce due to larger focus on cash crops, to provide food security to the country. Rise in Vegetarianism's is what we have discussed in this Issue. The social media can help in creating greater awareness, thus demand. This will not only help in reviving the lost varieties of crops but provide better economic environment for the farmers, and largely better healthy food choices for the consumers.

Trends in Food / Bakery in 2020 have also been shared in the said Issue.

Let’s start the New Year on healthy note of eating healthy, local and fresh.

Rise of Vegetarianism

Vegans around the world commemorated the creation of the “V” word in November. World Vegan Day was launched on Nov 1, 1994. The day begins the World Vegan Month. Vegetarianism is becoming popular globally. The younger generation has, in recent years, embraced plant-based food with open arms. Vegetarianism is not only popular in India, due to cultural and religious beliefs, but its popularity is increasing globally due to various factors. According to a report by research firm GlobalData, there’s been a 600% increase in people identifying as vegan in the U.S in the last 3 years. It’s pretty obvious that more and more people are moving toward a plantbased lifestyle. Ashok Malkani views the scenario and takes a look at various aspects of this growing global trend.

10 mins

Interior Design Key to Success

Today, a person goes to a restaurant not merely to satiate his appetite but also for its ambience. A restaurant is no more about the cuisines and the chefs but also about its atmosphere and vibes. Interior decoration, besides good food and service, plays significant role, today, in attracting customers. The restaurant interior impacts customer psychology and the duration of their stay, which prompts them to order more or less. Ashok Malkani views the restaurant scenario and finds that the F&B outlets’ exteriors and interiors play a magnetic role in beguiling the customer to visit the place. Seating options, light, music and architecture, which constitute the restaurants’ décor, plays a big part in the success of the eating out place.

10+ mins

Food Trends Of 2020

A Major Shift towards Healthy & Sustainable Food Practices!

7 mins

A Mollusc and a Delicacy

A number of families of saltwater bivalve molluscs which reside in sea or brackish water bodies are clubbed together under the term oyster.

4 mins

True Blue Cheese

Ancient wisdom behind cheese making has never failed to amaze the modern consumers.

3 mins

Growing Love for Wines

Changing tastes of Indians in their drinking preferences has resulted in changing fortunes of the Indian wine industry.

8 mins

The Brew Estate

India has witnessed exponential growth of beer in last few years and it has emerged to become one of the most popularly consumed alcoholic beverages in India.

4 mins

Fruit And Vegetables Lower Risk Of Clinical Depression

Increasing the amount of fruit and vegetables people eat lowers their risk of clinical depression, new research has found.

2 mins

Read all stories from Food & Beverage Business Review

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.