Nutrition, Health & Wellness

Consumers increasingly want to know what’s in their food, and one way you can reassure them is by drawing attention to where it comes from.

From the grocery store to the restaurant, today’s customers are looking for a combination of transparency and integrity. Which factors are most important to them?

Did you know that oils should be treated with care and are sensitive to light? Or that fryer oil should be changed every 10 cycles? Read more to learn some simple tips for using fats in the kitchen.

There are many ways to flavour protein without adding excess fat or calories, with coating, stuffing or marinating protein sources, but also using spice blends or sauces. Learn our delicious tips. 
 

To help guests consume fewer calories, one strategy is to dial your portions back to the smaller amounts that were typical a few decades ago. While this strategy can make a dramatic difference in calorie intake, it may be best to make changes gradually so that it doesn’t disrupt the perceived value equation that your guests have become accustomed to.

Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago¹.

Are you looking at some simple ways to trim down calories while maximising the nutrients and flavours of your menu? Fruits and vegetables are part of the solution. Read more to learn ways to make the most of them.

Ancient grains are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta.

Research shows that one of the keys to developing loyal customers is reducing the amount of work they have to do.

Sodas, sweetened tea, coffee drinks, and even some juices are often loaded with added sugar – and empty calories. Add in extra-large servings and free refills, and a person could easily drink half of the day’s recommended calories in one sitting, but these “empty calories” would provide none of the important vitamins, minerals, fibre, and other nutrients our bodies need.

Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.