Nutrition, Health & Wellness

Some dishes need additional ingredients to hold their form or improve their mouthfeel, but you don’t have to rely on artificial emulsifiers, thickeners, or other unrecognisable ingredients to do that.

One of the pleasures of cooking is playing with the flavor of foods, and adding or intensifying tastes with certain ingredients allows you to experiment while giving guests the natural, authentic experience they want.

With the shift toward natural, authentic ingredients and processes, there’s a rising interest in traditional preservation methods.

With the shift toward natural, authentic ingredients and processes, there’s a rising interest in traditional preservation methods.

There are many ways you can demonstrate your commitment to more natural ingredients.

We already know that colour appeals to people's visual senses, but did you know it can also affect the way they experience its flavour?

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.