Food & Beverage Business Review - February-March 2024

In this issue

With India’s rich culinary heritage and diverseregional cuisinesit is possible it can create a cuisine that is exciting, appealing, effervescent anddelectable. Fusion food hasopened up a world of creativity for chefs leading them to experiment with ingredients,presentation and techniques. Cover story examines various aspects offusion cuisine, an artful blend of traditional culinary food, and examines thisgastronomic culinary phenomenon, including its evolution over the years and its future.
Mostly people pondered on what makes the food not only extremely appetizing but also look enticing and have an alluringaroma. It is because of various food ingredients present in the food. Food ingredients’ market in India is growing exponentially and the growth isexpected to continue in the years to come. Business story discuss the challenges faced by entrepreneurs in this fast growing business segment.
Feature story talks about ‘Vocal for Local’ concept being embraced by various institutions in their operations. Leading hospitality professionals share how the properties are the true embodiment of the concept.
Agri section finds how different herbs are now used by the various segments of the foodservice industry including fast food.
In summers one need more fluid to keep themselves hydrated. Beverage section finds that summer coolers are not only refreshing and rejuvenating but also play a necessary role during summers tokeep you healthy.
The essence of Korean cuisine is largely based upon rice, vegetables, and meats. Cuisine section elaborates on the flavours and presentation of food in Korea which is closely associated with the climate of itsdifferent regions.
The regular news, events and report section updates you on what is latest in the industry.

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.