Multifunctional technology brings nutritional benefits to the foodservice industry. The incorporation of multifunctional preparation equipment in professional kitchens has directly impacted the nutritional quality of meals eaten outside the home. By combining mixing, grinding, and cooking with precise time and temperature control, these technologies reduce thermal variations that compromise vitamins and heat-sensitive bioactive compounds. Comparative studies on cooking method

The protein hidden in the waste A waste product that is transformed into a functional and sustainable protein source for foodservice....

Vanilla flavor and sustainable cultivation Revista Negócio Rural The blue banana, also known as Blue Java or "ice cream banana", has...

In today's ever-changing foodservice landscape, chefs and nutritionists are on the lookout for innovative ingredients that enhance both...

Sustainable and healthy innovations that are transforming professional menus The 2024 NRA Show highlighted the rise of plant-based...

At national and international fairs in 2024, the emphasis on ingredients of indigenous origin was a notable trend, reflecting a growing...

Fermented ingredients have been gaining prominence in foodservice, with many chefs exploring umami, the fifth flavor that brings depth...

Water filtration systems have become essential in professional kitchens, ensuring that the water used in food preparation is pure and...

International research shows a significant change in consumers’ eating behavior, with a growing demand for vegan and sustainable options....

A recurring theme in events and research, the growing importance of gastronomic experiences and social connection in the act of eating is...

Powerful ice machines are becoming increasingly important in high-performance operations. The use of ice, in addition to providing a...

One technology that stood out at NRA SHOW was the launch of voice ordering systems, a technology that promises to revolutionize the customer experience in restaurants. Voice systems use artificial intelligence to interpret spoken orders, making it easier for customers to interact with menus. Visitors were able to experience this technology, which proved to be intuitive and fast, eliminating the need for physical menus or tablets. Implementing these systems can reduce queues a

From a technological trend to a suggestion from food safety experts, steam allows for healthier and more standardized preparations....

The cooking technique that uses controlled temperatures to cook food evenly can be carried out in equipment that guarantees food safety....

Modern, automated equipment makes working in hospital kitchens smoother and safer, allowing for more variety with safety maintenance The...

In the name of healthy taste, nutritionists and chefs working in hospitals can create attractive options that respect all the needs of...

Developing a healthy palate in children is one of the objectives of nutritional work in schools Developing a healthy palate in children...

The introduction of tapioca in school feeding brings very positive results, with excellent acceptance by children and excellent...

The current public search for dessert indulgence is accompanied by a concern for healthy and conscious eating The nutritional values of...

The presence of nutrition professionals in the different types of UAN represents food security for citizens and adequate use of inputs...