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Nutritics
If your menu doesn’t include a considered and creative plant-based offering, it’s time to make a change. In this article, we outline four key reasons why vegan and vegetarian dishes are no longer an afterthought, but a central component of modern menu design. 1. Work towards sustainability By far the most pressing reason to offer … Continued
Beer is one of the UK’s favourite drinks and is a staple in pubs and bars across the land. A recent survey found that in their lifetime, UK pub-goers were likely to drink around 7,786 pints of lager, that’s 4,424 litres of beer (1). And lager is very much the leading light of the beer … Continued
With food waste a huge issue across the hospitality and foodservice sector, we’ve rounded up just a few of the most innovative waste prevention techniques used by real food businesses across the globe. Prepare to be inspired… 1. Prevent food waste in the first place The most efficient way to tackle the world’s food waste problem is … Continued
Today we reformulate another popular dish found in Italian restaurants across the UK – Spaghetti Bolognese… Could a few tweaks improve the nutrient profile, cost and environmental impact of the dish, whilst still delivering on taste? A classic Spaghetti Bolognese was used as a starting point. The recipe was changed to improve nutrient profile, cost … Continued
Started in 2011 by Rebecca Prince-Ruiz (founder of the Plastic Free Foundation) and a small team in local government in Western Australia, Plastic Free July ® is now one of the most influential environmental campaigns across the globe. Millions of people in every part of the world take part each year, with many committing to reducing plastic … Continued
The best way to tackle the food waste problem is to prevent food being wasted in the first place. However, in many businesses, this isn’t always possible. If you still find yourself with food waste in your kitchen, here are the next best alternatives… 1. Redirecting waste to feed those who need it Where it’s not possible … Continued
The global food system today has an enormous impact on the environment. One-third of food produced around the world is lost or wasted. On average, 70% of freshwater withdrawal is used for agriculture. Up to 37% of greenhouse gas emissions originate on the journey from farm to fork. Driven by striking statistics like these, the … Continued
Food crime is not a new concept. As long as food has been sold, there have been people participating in its adulteration, mislabelling and cheating. The name ‘Champagne’ is legally protected and is reserved for sparkling wines produced in the Champagne region of France. According to research, however, the amount of Champagne sold annually is triple … Continued
The UK Food Information Amendment, also known as ‘Natasha’s Law’, was introduced in October 2021 to protect allergy sufferers and give them confidence in the food they buy, bringing allergen management to the forefront of food service business priorities. Natasha’s Law states that for all pre-packed for direct sale (PPDS), the name of the food … Continued
We spoke to Leigh-Ann Silber, our business partner in South Africa about how we can support nutrition professionals best in connecting with their clients online. Having to move her own dietetic practice (Leigh-Ann Silber Registered Dietitians, which is affiliated with Intelihealth) over to an online model means Leigh-Ann knows what she is talking about. Not surprisingly, she was … Continued