The Food Safety and Standards Authority of India (FSSAI) has issued a draft on standards for Indian Namkeens under the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, applicable to Indian Namkeens, savories, and snacks for direct human consumption, both pre-packaged and packaged products sold over the counter.
Namkeens are defined in the draft as “traditional and/or innovative savory products based on Indian origin and culture.” They can be made using any one or a few of the raw materials and allowed ingredients stated in Section 2 of this regulation.
They can be prepared in a variety of ways, including but not limited to steam cooking, boiling, baking, frying, extrusion, puffing, roasting, and similar methods. “The final product can be developed in any reasonable form or fashion,” the document reads.
For grain-based Namkeens, this means millets, cereals, and pulses and/or their processed products or their combination; for fruit- and vegetable-based Namkeens, this means fruits and vegetables and/or their processed products; for dry fruits, nuts, and seeds-based Namkeens, this means any combination of the raw materials; and for composite Namkeens, this means any combination of the raw materials.
The draft specifies under “quality factors” that all inputs into the manufacturing process must be of acceptable quality. Identifiable organoleptic qualities, including but not limited to appearance, texture, flavor, and taste, must be present in the final product.
There must be no stale or unpleasant aftertaste. There must not be any bugs, bug parts, mold, or other offensive debris presents. Further, for all varieties of Namkeen, an acid value of 1 was set as the maximum allowable for free fatty acids as oleic acid equivalent.
The labeling mandate states that all packages must clearly and legibly display the product’s name and any applicable category information, such as: What’s the name of the product? Type: Aloo Bhujia (fruit- and vegetable-based Namkeen).
This shall ensure and maintain standards of health and sanitation across the country and help people lead a healthy lifestyle.
The FSSAI has published a draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, which lays out standards for Indian mithais (sweets), which are intended for direct human consumption and are available over-the-counter in both pre-packaged and packaged forms.
The draft stipulates that the ingredients mentioned must adhere to the standards wherever they are required by these regulations and that each package must be labeled so that the name of the product and any applicable categories are visible (for example, the name of the product (sub-category) “khoya burfi”).
Additionally, the food business operator must list the type and percentage of milk solids under the list of ingredients on labels for mithais made with milk.
The draft includes the components that are necessary for different “kinds” of mithais. The list includes ingredients for milk-based mithais such as
(i). Based on milk concentration According to the 2011 FSS (Food Product Standards and Food Additives) Regulations, milk, milk powders, cream, and milk fat products are all acceptable.
(ii). Based on khoa: khoa whose requirements fall under the 2011 FSS (Food Product Standards and Food Additives) Regulations and
(iii). Chhana-based: that comply with the 2011 FSS (Food Product Standards and Food Additives) Regulations.
For non-milk-based mithais, raw sources include
(i). Cereals, millets, pulses, or their processed products are grain-based
(ii). Dry fruits, nuts, seeds, or their processed goods that are based on these ingredients
(iii). Based on fruits and/or vegetables: fruits, vegetables, or their byproducts.
Any combination of the raw materials listed in these regulations may be used to create the raw materials for composite mithais, and additional approved ingredients, such as those listed in the FSS (FPS and FA) Regulations of 2011, may also be used, barring any restrictions.
Indian mithais are defined as traditional and creative sweets with roots in Indian heritage and culture, according to the mithai’s description. They can be made using any one or a combination of the raw materials and other permissible substances listed in Section 2 of these regulations, depending on the category to which they belong. They could go through numerous forms, styles, or consistencies of heating, cooking, steaming, boiling, fermentation, coagulation, drying, condensing, frying, roasting, baking, or similar operations, as well as any combination of those activities.
Needless to say a pan India regulation of sweet shops was required and now is coming to reality. This shall ensure universal healthcare and sanitation standards in the Indian food industry.
The Confederation of Indian Industry (CII) FMCG summit was organized on 6th December 2023 in Mumbai to mark key points and growth strategies around FMCG, uncertainties, and digitalization. During his speech, T Koshy, CEO of ONDC stated that anyone with a product or service to offer can make it available in the open network and gain access to the platform. ONDC (Open Network For Digital Commerce) is an open network for many entities with various products that eventually lead to growth via e-commerceHe further added, “ONDC offers a set of requirements that will help retailers make their catalogs apparent to purchasers.”
Koshy claimed that there are several ways for regional producers to advertise their goods through ONDC, thus making room for more sales. The cost of starting an alternative e-commerce business in India will be prohibitive. One or two people are required to complete it. “However, the seller will be able to do so quickly and easily through ONDC,” he added.
According to B. Sumant, executive director of ITC, a corporation with various brands like ITC needs a strong supply chain to support it. Strong supply chains, he claims, help the brand thrive because they connect end users.
Sumant also mentioned that lowering customer acquisition costs while still making them profitable will be the next major hurdle in e-commerce. The standardization of procedures like cataloging, inventory management, order management, and order fulfillment, he claimed, will be accomplished by ONDC protocols.
Overall, with growing digital engagement it becomes natural for customers to buy online and enterprises to change their modes of selling and advertising through e-commerce. While the charm of on-site shopping still remains significant, digital campaigns are trying their best to incorporate the two to make the customer experience more holistic.
The FSSAI has updated the regulations governing genetically modified (GM) food products, substituting the previous document. The definitions provided in the previous document were modified in the new document known as the Food Safety and Standards (Genetically Modified Foods) Regulations, 2022, which also included provisions requiring food businesses to disclose the presence of GMOs on the front of the pack or label if a product contains 1% or more GM ingredient.
The revised draft includes definitions for terminology like GMO, GM food, modern biotechnology, and modified DNA.
The revised draft should apply to genetically modified organisms (GMOs) intended for use as food, food ingredients made from GMOs with DNA modifications, and food ingredients made from GMOs without DNA modifications. It contains GMO-derived components, chemicals, and processing aids.
These laws, however, will not apply to genome-edited crops in the SDN1 and SDN2 categories (SDN1 and SDN2 types of genome editing are currently being used in Indian labs to breed new crops with traits such as resistance to diseases, drought, salinity stresses, and improving nutritional quality through bio-fortification).
Additionally, prior authorization would be required for the production, distribution, sale, and import of these goods. According to the draft, “No person shall manufacture, pack, store, sell, market, distribute, or otherwise import any food or food ingredient produced from GMOs, except with the prior approval of the food authority, and the provisions of these regulations are in addition to, and not in derogation of, any other rules or regulations made under the Act.”
The document further states that food business operators must concurrently submit an application for approval to the GEAC (Genetic Engineering Appraisal Committee), Ministry of Environment, Forestry, and Climate Change (MoEF&CC) if a GMO is to be used as seeds or other plant-propagating material (cultivation).
Regarding labeling, the draft mandates that if a food product includes 1% or more of a single genetically modified ingredient, it must be marked with the phrase “Contains genetically modified organisms.” This label must be visible on the front of the box for pre-packaged goods.
According to the official document, “This labeling requirement also applies to the incidental or technically unavoidable presence of GM ingredients, but it does not apply to GM-food items in which the transformed DNA is not detectable.”
PepsiCo is the latest addition to the list of companies that have announced layoffs of employees. After Meta and Twitter Pepsico is now on the bandwagon to lay off its workforce. Mind you Pepsico is not a regular brand, many big brands like Lay’s, Gatorade, Pepsi, Mountain Dew, Quaker Oats, and Doritos come under PepsiCo. Many jobs will be terminated, which will eventually affect the company and its position in the stock market
The main reason behind all this chaos is to simplify the company so that work can be done more efficiently and effectively. The layoffs will be heavy for the beverage business. Yet, a looming recession can also be a reason in disguise.
On December 25th, 2021, there were about 309000 employees across the world and 129000 in the US. Despite rising prices that have affected many households hard, demand for food and beverages supplied in supermarkets remains high. According to the research, PepsiCo and other food firms have raised prices to offset rising expenses for ingredients, transportation, and labor.
Despite an unclear economic forecast, the overall labor market in the United States is said to be historically tight, with companies fighting for a limited pool of employees and bidding up salaries.
Companies in the technology and media sectors have been laying off workers in recent months to save costs as the economy remains uncertain. Numerous food and beverage companies have also laid off workers, including Beyond Meat, Impossible Foods, and PepsiCo’s main competitor, Coca-Cola. Coke said in November that it will restructure its North American operations through a voluntary separation program that will include buyouts.
To conclude, growing inflation and a speculated recession fuel labor cost, and thus companies in order to cut costs eventually lay off employees. Big brands like PepsiCo in order to maintain their position in the market taken steps to maintain profit margins and market image. Let’s hope that big brands will step forward and exit the circle of layoffs.
The first food facility in Asia to receive the AWS Platinum-level certification—the global benchmark for water stewardship—is ITC’s food factory in Malur, Karnataka. The factory that makes noodles sold under the brand Yippee! in acknowledgment of its responsible water management actions, received the accreditation. The factory has taken the lead in creating integrated watershed development programmes for demand-side management by increasing water usage efficiency in the catchment area of its operations as well as cutting back on fresh water consumption within the unit. The 360-degree water management programme at ITC is in line with the government’s major water efforts, such as the “Jal Shakti Abhiyan” and “More Crop Per Drop,” and is a component of the company’s Sustainability 2.0 (S2.0) mission, as expressed by chairman Sanjiv Puri. ITC’s divisional chief executive for the food division, Hemant Malik, stated: “This milestone will further encourage us to scale up our measures to provide security of supply for our stakeholders around our factories in keeping with the aims anticipated in the company’s Sustainability 2.0 programme.” A thorough water conservation programme has been implemented at the Malur Food factory and throughout the surrounding catchment area, which covers 40250 acres and is home to more than 75% of agricultural land, in accordance with ITC’s commitment to ensuring “Water for all, today and tomorrow.” However, due to a number of factors, including the hard rock aquifer system, quick urbanization, and altered agricultural practices, the factory initially encountered difficulties with the area’s water supply. As a result, tanker water became the main source of water for the unit. Aware of how serious the situation was, ITC launched a water stewardship mission in the catchment based on the recommendations from the groundwater assessment and in-depth hydrogeological studies by outside expert agencies. As a result, an integrated water management strategy was started both inside the unit’s walls and in the four watersheds that surround it.
Philadelphia-based dietician Lisa Jones argues that, like any other relationship, a good one with food takes effort and is essential to your well-being.
Chicago-based wellness consultant Erin Clifford notes, however, that many people face challenges related to an unhealthy connection with food and weight-reduction plan. Some people do this by sneaking unhealthy foods like chocolate chip cookies, muffins, ice cream, fried chicken, and fatty hamburgers into their diets.
Keep in mind that there is no “one diet fits all” approach that would be ideal for everyone. If pizza is your favourite food and your diet forbids it, “that might be hard to handle,” as Jones puts it.
3 Signs of an Unhealthy Relationship With Food
Hiding Food
“I’ve worked with people who would bring me their food journal, and it looked perfect, but they weren’t losing weight,” Clifford says. “I (would) ask, what’s really going on? And they’d admit they ate food they didn’t put in the journal. I had one client who had a drawer hidden in her bathroom that her husband didn’t know about. She used it to store things like cookies and potato chips. If you’re hiding what you’re eating, that’s not a healthy relationship with food.”
Yo-Yo Dieting
One symptom of an unhealthy perspective on food is the practice of going on and off diets. Some people can be on top of their weight-loss diet game for weeks or months at a time, then relapse and put on weight by consuming sugary, fatty, and high-calorie things.
Emotional Eating
Some people use food as a crutch to avoid dealing with their emotions, which can have serious consequences for their health. Stress, sadness, boredom, and loneliness can all trigger emotional eating. When people are feeling down, they often turn to harmful “comfort foods” like ice cream and french fries, which can have serious health consequences down the line.
8 Tips to Avoid Compulsive or Unhealthy Eating
“Some people (are compulsive) about food, the same way some are about alcohol or gambling,” Clifford says. “There are parallels.”
But consuming food compulsively is different from substance use disorder or gambling problems. There are 12-step programs to help people abstain from drinking or using drugs, but everyone needs to eat. Fortunately, there are strategies to maintain a healthy relationship with food.
Diet and nutrition experts and a physician offer these tips to achieve and maintain a healthy relationship with food:
1. Take into consideration maintainability.
Think about your long-term commitment to any diet or exercise plan before starting one. If you answered “no,” Jones advises making adjustments to your strategy in order to lay the framework for a healthy relationship with food. Most people would benefit from consuming a diet high in plant-based foods (such as fruits, vegetables, whole grains, and dairy), moderate in protein (such as beans and fish), and low in sodium (such as table salt).
The risks associated with: can be mitigated by following such a diet.
Some of the risks are;
Cancer
Diabetes
Heart Disease
High Blood Pressure
2. Seek support.
As a result of the COVID-19 epidemic, many people have adopted unhealthy eating habits, leading to the creation of the phrases “the quarantine fifteen” and “the quarantine nineteen,” which allude to weight gain experienced by those quarantined.
Seeking help from a professional, such as a certified dietitian, who can offer methods based on your lifestyle and dietary choices is the best approach to keeping a healthy relationship with food.
Find a nearby registered dietitian through the Academy of Nutrition and Dietetics’ referral service. Having loved ones behind you as you work to develop a more positive and healthy relationship with food may be a tremendous help. Make sure to enlist a few members of your support system to help in reaching the diet relationship goals desired.
3. Don’t label specific foods as good or bad
There is no supernatural healing power in a cup of broccoli, and no evil in a slice of pizza. According to Anne Lewis, a clinical psychologist in private practice in Indianapolis, while some foods are better for your well-being than others, no food is inherently good or bad.
According to Lewis, giving food items moral status is like giving them weapons. You are not a bad person because you strayed from your diet and ate junk food; beating yourself up over it will just make you feel defeated and cause you to overeat.
4. Minimize your opportunities to make bad choices
If you’re on a low-sugar diet, Lewis says you can still enjoy a small piece of cake on your birthday or at a social gathering with friends.
Try to save cake for exceptional occasions only. Do not keep the cake in the house on a regular basis. Lewis claims that having certain meals readily available can lead to compulsive overeating. If you host a birthday party and there is cake left over, you should either give it away or throw it away.
5. Don’t get too restrictive.
If you’re trying to lose weight, instead of cutting out certain foods altogether, give yourself permission to have a small serving of your favourite treat once a week. Clifford recommends limiting yourself to one donut once every seven days rather than trying to eliminate them entirely from your diet.
It may be unreasonable to try to abstain from a certain food forever. Avoid binge eating by including treats in your diet moderately rather than feeling like a failure if you indulge in one.
6. Keep a food journal.
Not only should you record what you consume, but also how you’re feeling. Clifford suggests keeping a food and mood journal to help you identify patterns.
When you’re feeling down, you could find that you consume more chips, cookies, and other unhealthy snacks than usual. As an alternative to reaching for that bag of chips, try breathing deeply or going for a quick stroll.
7. Try cooking.
To avoid the hassle of reheating a meal in a microwave or stopping at a fast food restaurant on the way home, try preparing a homemade dinner instead.
A high level of culinary expertise is not required. What Clifford means by saying, “Cooking can be incredibly simple,” is that anyone can do it. One option is to simply purchase a steamer and use it to cook your greens. Indoor grilling is as nice as it gets. If you’ve gone through the trouble of shopping for and preparing your own meal, you’ll enjoy it that much more. The result is increased awareness.
8. Set yourself up for success at the grocery store.
In the words of Dr Michael Russo, a general surgeon specialising in bariatric surgery at Orange Coast Medical Center’s MemorialCare Surgical Weight Loss Center in Fountain Valley, California, “the battle to maintain a balanced relationship with food begins at the supermarket,” where what you buy will greatly determine whether or not you will maintain healthy eating habits.
Conclusion-
If you want to eat healthier, Russo recommends sticking to the supermarket’s outer aisles where things like fresh vegetables, lean meats, dairy products, and baked goods can be found, and staying away from the supermarket’s inner aisles where things like snacks foods and sugary desserts can be found. Instead of picking up cakes, muffins, and cookies when you’re at the bakery department, go for the whole-grain bread.
Samosa is what keeps Delhi alive. Every time it rains, or even if it doesn’t, we still eat samosas. You can find a samosa wala on every street corner if you’re looking for a fast bite to eat. You can get this fundamental food item wherever in the city. People of diverse economic backgrounds get together around the table. Everyone, no matter their age, needs tea and samosas to round out their evening.
Everyone can afford to treat themselves to a fried treat once in a while. Surely there must be something about every city that draws in tourists. It looks like samosas to me. The city’s top Samosa joints serve up a wide variety of fillings and flavours at locations all over. We all have a soft spot for Samosawala, but I promise you won’t be let down by this collection.
C. R. Park Market
In the world of samosas, Bengali versions stand alone. There is a hidden ingredient: ghobi is added to the aloo. Delhi’s tiny Bengal is the only eatery in town that serves authentic dishes. Evening time sees folks swarming all four of the area’s marketplaces, specifically the best samosa places, and within an hour, they’re all out.
Manohar Dhaba
Even though Old Delhi is known as the city’s culinary epicentre, this spot is excellent for samosas for a number of other reasons. A unique Japanese samosa is on the menu. The 60 layers of this delicacy create a crisp exterior and a soft interior made of mashed potatoes. As a finishing touch, they add Kala channa and pickle. It makes you want to eat more.
Shri Bankey Bihari Samose Wale
Delhians are justifiably proud of their samosas, and the best place to get them is in Paharganj, so if you want to try them for yourself, you better be prepared to travel. If you show up, the panwadis and other locals will point you in the right direction to find the best samosas in town. You can’t refuse the samosas when they’re doused in a chole aloo gravy that’s just as crispy and crunchy.
Anupam Sweets
We urge you to take this chance. This candy store shouldn’t be here after you’ve written off samosas from fine dining establishments, but the healthy filling and accompanying red and green chutney make up for it. Furthermore, they have gravy that will make your stomach turn.
Munni Ki Halwai
For mouthwatering samosas in the middle of town, head to Gole Market. Your stomach will be full after eating just one of their samosas, but we won’t stand in your way if you want to order more. It’s served with a mint chutney that never goes bad and a fiery chole curry that packs a punch. So if you’re in the market district and need a tasty break, be sure to stop by.
Annapurna
These aren’t your typical Punjabi samosas; they’re shingaras, a type of samosa popular in Bengal. The filling in this variant is made from chickpeas, peanuts, and potatoes instead of the usual potato. Clearly crispier, these samosas are a must-try. Just ask any person of Bengali descent to introduce you to this fried treat.
Ameer Sweet House
They have not one but two jaw-dropping samosas. The first is savoury, stuffed with keema and ready to rock your world. The second is their khoya samosa. Better than any dessert you’ve seen because of its sheer originality of it. This deserves to be on the list of best samosa places twice!
Conclusion-
All the words we can’t even begin to spell have a place on any list we might make. Nonetheless, we have opted to keep it brief so that you can sample one of the city’s finest samosas. Sample each of these scrumptious samosas and let us know which one you liked best.
Don’t you get thrilled about buffets? You get to wander around while being served extravagant trays of food from different cultures. Try a small portion of each and then, like the judges on MasterChef, determine which ones you want more of. Also, the concept of “self-service” takes on an entirely new connotation at a buffet, as opposed to, say, a fast food establishment. As such, if you are a fan of buffet dining, we have compiled a list of the top 10 buffet establishments in Bangalore.
Bonum Cibum At HSR
Bonum Cibum, with locations in HSR and Indiranagar, serves up some of the city’s best Lebanese cuisine. The Hot Mezze Platter, Chicken Shawarma, and Hummus Pita at this cosy eatery are all crowd-pleasers. Visit Bonum Cibum for a delicious Sunday Brunch and weekend buffet with the whole gang. The price for the lunch buffet ranges from 899 and more. Planning an intimate meeting with coworkers? Enjoy a set 3-4 course lunch during the week for just 299.
Chutney Chang At Multiple Locations
This dish, called Chutney Chang, combines the best of Indian and Chinese flavours. To be sure, it is precisely what its unusual name suggests. Here, you may fill your belly with the sweet, sour, and spicy flavours of Indo-Chinese cuisine as well as the familiarity of desi khaana from the lavish buffet stations. Your lunch would be larger than life, with options ranging from chaat stands to live grill stations to an assortment of dim sum to noodles. Prices for both lunch and dinner at the buffet start at 771 Japanese yen.
China Bistro At Indiranagar
Exactly how much of the buffet are we talking about being Chinese dishes? So, let’s see what you’ve got. At China Bistro’s buffet lunch, you can chow down on delectable Chinese dishes including hot and spicy Hakka Noodles, hot and relaxing Hot Pot Chicken, crisp Tempura Prawns, and more. The lavish spread at this elegant eatery is enough to make your heart skip a beat. The brunch buffet is available for as little as 945 per person, making it ideal for a leisurely gathering of friends on a Sunday. In Bangalore, this is without a doubt one of the best buffet options.
Nook At Kadubeesanahalli
In addition to the extensive buffet offerings, the ambience at Nook includes live music, billiards, outdoor seating, and comfortable interior seating. Nook is the place to go whether you’re in the mood for a fun breakfast buffet featuring eggs, parathas, idlis, and dosa, or a delicious range of Continental goodies for lunch and dinner. Chicken Quesadilla, pasta, soup, and salad are all fair game. Good tunes and appetising visuals make this more than simply a meal. It’s no surprise that that is delicious as well. Prices range from 650 (about $72) to 1,249 (about $19) per person, including all three meals served at the buffet.
Brunchilly- Sarovar Portico At Marathahalli
Brunchilly, located in Marathahalli, is well-known for its delicious food and amazing brunches. Brunchilly has you covered for all three meals of the day. From spicy prawns to creamy pasta to succulent chicken satay, this menu is bursting with unexpected delights. Guests can relax in comfort while they enjoy fine fare and catch up with loved ones at their leisure on the plush chairs. Per-person costs range from 613 to 999 at the buffet.
Barbeque Nation At Multiple Locations
Barbeque Nation takes pride in being an indoor barbecue concept that allows customers to grill their own food at each table. Try some of the best-selling dishes including Cajun Baby Potatoes, Crispy Corn, Fish Pakodas, and Mutton Seekh. Enjoy a trip through the nooks and crannies of India with its fragrant Biryani and decadent curries. Finally, their Paan Kulfi will revive your taste buds. Buffets of healthy food are available for lunch and dinner, and prices start at $699 per person.
Conclusion-
So, there you have it, foodies: ten of the finest buffets in Bangalore. So, put them on your wishlist and arrange a fancy dinner party for your loved ones. Please let us know if there are any additional eateries in the area that you think we would enjoy.
When you have to meet with a client but you have taken every precaution to ensure that you are ready for the encounter. Then there is only one thing that is left for you to do in order to please the customers, and you may accomplish that. This is where things start to get complicated, so be prepared.
It is important to take care of the client’s taste if you are the person who is with the client; therefore, before ordering a drink, one should ask the client about what they should like to have in the wine. If you are the person who is ordering the drink, it is important to take care of the client’s taste.
If you are the client and have been given the freedom to choose, it is recommended that you select wines such as Gewurztraminer, Soave, or the underpriced Spanish reds. Not only does this demonstrate to your host that your wine preferences go beyond the typical Chardonnay, Riesling, or Merlot, but it also sends a strong message about how you put your money where it counts by avoiding the mainstream options, which are typically sold at a higher price due to the increased competition in the market.
Other than this, one can also give gifts to their clients in order to impress them.
In the event that you find yourself in a client meeting, here are a few things to keep in mind before placing an order for a drink.
Hotshots
Consider serving a crisp and light white wine like Pinot Noir, particularly if you know the brand that your visitors love. If, on the other hand, they have a more refined palate, your business wine gift baskets should include fuller-bodied white wines such as Chardonnay.
Both Sauvignon Blanc and Pinot Noir are extremely adaptable wines that will not only please your visitors but also readily fit within your financial constraints. As a result, it would be beneficial for you to consider including these heavy hitters on your Corporate Wine list.
While Sauvignon Blanc is unobtrusive and pleasing to the taste buds, Pinot Noir features softer tannins and a fruitier undertone that makes it a versatile wine that complements a wide variety of dishes. Choose Pinot Noir as your wine of choice if you want to ensure that each dish on your menu is accompanied by the ideal glass of wine.
Affordable choices
Côtes du Rhône is a sophisticated wine that won’t break the bank and is perfect for entertaining guests with fantastic discussion thanks to its unique blend of plums, black pepper, and smoke.
Destination wines
You may really impress your guests if you stock up on wines from obscure regions of the world like Spain, Uruguay, or Greece. Serve your friends a bottle of wine from southern Italy to really impress them. Guests will think highly of your social and business skills when you provide them a fine bottle of international Corporate Wine.
Vegan wines
Do you know how many vegans and wine lovers will be attending your party? You can wow your visitors with your sincerity by serving vegan meals with wines that complement its flavour. Though it may seem difficult at first, searching out the ideal wine to pair with your meal is actually rather fun when you visit speciality wineries.
Do you intend to offer any vegan options that feature grains? Just remember to bring the Bordeaux! This elegant and smooth white sauvignon-based black wine is a great match for the meal.
Côtes du Rhône, with its subtler flavour, pairs beautifully with hearty vegan dishes.
Dessert wines
Most of the time, we serve dessert with a wine that is a bit too fruity. However, seasoned sommeliers counsel otherwise; they favour Madeira from Portugal. Unlike the sugary port wines, this one has a balanced nutty flavour that includes notes of pecan pine and a pinch of salt. It can be served as a standalone “liquid dessert” or alongside sweet and spicy sweets.
Conclusion:
You may easily satisfy the tastes of everyone at your corporate event with the excellent wine selection you’ve put together. While vintage wines provide a sense of tradition and refinement, trendy wines with exotic undertones allow you to show off a more modern, dynamic side of your company or brand.
You, as the event planner, are in charge of selecting a unique Corporate Branded Wine collection that both impress your guests and stays within your budget. You may quickly absorb the information in this post and use it to wow potential customers and clients with ease.
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