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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
33 articles
The mandatory lines of the panel, per hundred grams against per portion, reading sugar and salt, saturated fat, reference intake percentages, ingredient order and claim rules.
5 min read
What the word special means, the meat content, casing and diameter, spices, length, uses, price and reading labels.
5 min read
What fruit content means, legal categories, its relation to sugar, how consistency gets achieved, the difficulties of raspberry, uses and storage.
5 min read
How the ratio gets calculated, acceptable ranges by category, the source of the fat, reading per portion, marketing traps and choosing.
5 min read
Where gluten hides in classic bars, how gluten-free ones are built, binders, sugar and protein compared, certification and storage.
5 min read
Whole meat versus pressed product, the grain in the cross-section, water injection, protein, slicing, reading labels, price and storage.
6 min read
The two functions of sugar, reading labels, hidden sources, how clusters form, alternative binders, home ratios, portions and storage.
5 min read
The nutritional profile of peanuts, what gets added, the palm oil problem, sugar and salt, single-ingredient products, portions, aflatoxin and storage.
5 min read
The fruit declaration, jam versus extra jam, sugar, pectin and gelling agents, acidity regulators, flavourings and colour, preservatives and pack information.
5 min read
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