ExpoCulinaire, which took place from March 3-5, 2020 at Expo Centre Sharjah, is a platform that puts chefs, pastry chefs, bakers, cooks and HORECA professionals at the centre of their own event – dedicated specifically to the culinary community.
Ąyca Koc
Food Business Manager, Nestlé Professional
Nestlé Professional continued to partner with Emirates Culinary Guild to sponsor the EXpoCulinaire, a platform to connect and collaborate with chefs and key opinion leaders from the food and beverage industry. We decided to exhibit this year to showcase our vibrant innovation and renovation of products in three platforms – Confectionary, Dairy and Savory.
We also leveraged to communicate the use of our solutions in day-to-day operations focusing on convenience, quality and cost. Our sponsorship of the cooking competition with Nestlé® Docello® brings to life the creativity of the chefs.
We showcased a multitude of solutions, including CHEF demi-glace, Nestlé® Chokella Chocolate spread, Docello® Sensations Sauces, to name a few. This year, the limelight was on the pre-launch of our new plant-based meat-alternative range: Sweet Earth™. With a strong story around driving positive impact on the environment and health, and driven by a strong brand vision, we at Nestlé Professional will continue our focus on this category in the years to come.
Today, Sweet Earth consists of 5 plant-based products, with the hero being the Awesome Burger. We aim to bring a great burger experience that satisfies cravings for the meaty, juicy taste of a traditional burger, while providing plant-based nutrition and goodness – an ideal combination for your consumers.
2020 started off on a high note for Nestlé Professional. We’re launching new innovations such as the Sweet Earth™ Plant-based range, MAGGI® Vegetable Stock Powder and CHEF® Fish Bouillon. With our range of mainstream, premium and vegan products, we cater to all channels in the F&B segment.
In 2020, Nestlé Professional will continue offering a wide range of savory and sweet solutions to fit the specific needs of every chef and overcome challenges around price, consistency, taste and convenience.
