Food & Beverage Business Review Magazine - February - March 2025

In this issue

The food habits also change with the way people think. Today people are becoming health conscious; so, the F&B outlets have to make changes to satiate their demands. There are going to be big shifts in menus and changes on various fronts to ensure that the diners are satisfied. Cover story delves on the changes that are going to take place in the cooking techniques and ingredients.
The Union Budget is an anxiously awaited event for every industry in the country. Its effect on the industry, in general, and the F&B industry. Business story tries to find how it has affected the F&B side of the hospitality industry.
Focus on ‘Sustainability’ is at the heart of chefs' and they wish to embrace local, seasonal ingredients and strive to minimise waste. Feature story elaborates that it is not about one ingredient but discovering and exploring new cuisines that are native to certain regions.
No food can survive without its ingredients. Even naturally obtained food like apple or banana or mango has their ingredients. Without food additives, food can survive, but may not be as tasty, or as attractive looking, or as nutritious or remain as fresh after a long period. Ingredient story finds food additives are also ingredients of food items in the market and are part of the final food products.
From training the staff about how to handle guests with food allergies to indicating common food allergens in the menu and preparing recipes in a manner that leaves no scope for cross-contamination are some of the steps that restaurants should take, has been discussed in the Operations section.
Besides these topics, the current issue has covered news & events, appointments and reports, along with the Aahar 2025, which is touted as the biggest food & beverage and hospitality fair in India.

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.