High Contrast
“58% of 18-34 year olds surveyed said they “will pay more for a brand that has strong sustainability credentials” Sustainability has transitioned from a buzzword to a crucial factor in consumers’ decision-making process. This shift has become especially important to the food and hospitality industry, where diners are not just looking for a meal with … Continued
We are delighted to announce that GoodFoodTalks has been recognised at the prestigious 2024 Technology Ireland Awards, winning the Tech4Good Product/Service award. The awards ceremony was held on Friday 24th November, celebrating organisations that have achieved exceptional success through development of innovative technologies and partnerships achieving significant results over the past year. This award adds … Continued
Menu engineering is an approach which hospitality venues such as restaurants and cafes take to optimise their menus for profit, marketability and sustainability. By continually analysing the popularity of dishes, which ingredients are used, and the design of the menu itself, businesses can develop and promote dishes which represent the best possible mark-up and profit … Continued
“A genuine, important innovation and absolute game-changer, and a no-brainer for all operators.” With a judging panel of: Justin Carter, Group MD, Loungers; Gavin Smith, Managing Director, Pizza Pilgrims; Keith Bird, Former CEO, Marugame Udon (Europe); Peter Woods, Development Chef, Hawksmoor; and Arnaud Kaziewicz, Head of Food, Red Engine, this was the feedback they provided … Continued
Nutrient Profile Models (NPMs) are calculations used to assess the healthfulness of foods based on their nutritional composition, including calorie content. Most models consider contributions from nutrients that are considered to be beneficial to health and offset this against nutrients that should be limited within a healthy diet to give an overarching health score. The … Continued
by Frankie Douglas, Head of Regulatory Affairs at Nutritics As the mother of a daughter with a diagnosed food allergy, I know all too well the challenges and fearthat comes with eating out. After all, food allergens are a matter of life and death and getting it wrongcan have tragic consequences. When Natasha’s law was … Continued
The UK Food Standards Agency (FSA) and Food Safety Authority of Ireland are advising people who have a peanut allergy to avoid consuming foods that contain or may contain mustard, mustard powder or mustard flour due to potential peanut contamination.[1,2] Mustard ingredients – including mustard powder or flour – can be found in many foods … Continued
Nutritics, the market leader in food and health software solutions, has officially partnered with Kelsius, the top provider of wireless temperature monitoring and digital task management systems. Together, they bring an innovative, seamlessly-integrated solution that will transform the food service and hospitality businesses. This partnership combines Nutritics’ advanced recipe management and food information software with … Continued
Sports nutrition insights for Olympic success – What can food services learn? As the summer Olympics kick off, we’re diving into the world of sports nutrition with insights from Nigel Mitchell, Technical Lead and dietitian at the UK Sports Institute. Nigel shares his top tips on maintaining peak performance, managing energy and hydration, the role … Continued
Nutritics unveiled its most extensive feature release at the National Restaurant Association Show in Chicago, a premier event drawing over 58,000 foodservice professionals from more than 100 countries. With a robust presence in the US market since 2014, we showcased a comprehensive suite of tools aimed at revolutionising how food operators manage their businesses. We … Continued