Technological and multifunctional

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 methods indicate that processes with fine temperature control can preserve between 15% and 30% more B vitamins and vitamin C , compared to traditional methods of prolonged heating (FAO; Journal of Food Composition and Analysis ). Standardization also contributes to greater consistency in the nutritional profile of preparations.

Another significant impact is the reduction in the use of added fats. Technical reports indicate average decreases of 20% to 25% in the use of oils and butter , especially in purees, soups, and sauces, without sensory impairment (EFSA; Food Quality and Preference ). This directly aligns with global guidelines for healthier eating.

In the context of foodservice, this technology responds to the growing demand for efficiency, healthiness, and nutritional predictability. According to Euromonitor, professional kitchens with a high degree of nutritional automation tend to have less caloric variability per serving , a factor increasingly valued by companies, schools, and hospitals.