We’ve sourced some information that supports the theme ‘Good Food, Good Life’. Make sure you read the below articles as not only will they be helpful to your dish creation, but the content might also be of use when it comes to answering the question in January’s entry!
Move over salt. Experiment with umami
Looking for another taste to please the palate? Try the flavour-boosting power of umami, the so-called fifth flavour (after sweet, salty, sour and bitter).
What’s in season: November
The November frost brings with it some fantastic produce, and we go back to basics as the real winter vegetables begin to come into their own.
Fat: the facts
Too much fat in your diet, especially saturated fats, can raise your cholesterol, which increases the risk of heart disease.
Designed with health in mind
A psychological approach to helping consumers make healthier choices in foodservice.
Introduction to healty eating
Healthier menus can improve public health and can be profitable for businesses.
UK diners willing to support British producers
Almost a quarter of diners would be willing to spend 25% more for their meal if they know it included regional produce.
Catering for food allergies
Restaurant owners have spoken out about the steps they’ve taken to comply with allergen legislation
How do you manage your leftover food?
Operators might recognise the importance of waste management, but many don’t have the equipment or processes to deal with it.