Healthy Eating
Who Actually Needs a Gluten-Free Diet?
Coeliac disease, sensitivity and wheat allergy, diagnosis, the risks of restricting without cause, cross-contact and product choice.
5 min read
Tags
food safety
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
38 articles
In this category
- Healthy Eating
Sodium in Processed Meat: The Real Numbers
Sodium values by product group, the daily reference intake, the technological role of salt, reduction methods and portion control.
5 min read
- Industry & Trends
Sugar Claims in Children's Snacks
Types of claim and their legal meaning, added versus total sugar, alternative sweeteners, baby biscuit rules and parent behaviour.
5 min read
- Industry & Trends
Label Literacy: What Customers Started Reading
How label reading changed, the first three things looked at, the gap between claim and content, additives and how producers responded.
5 min read
- Industry & Trends
How Cold Chain Costs Set the Menu Price
The cost components of a cold chain, the share of energy, equipment depreciation, its link to waste, frozen versus chilled and the price effect.
5 min read
- Kitchen Guide
Deciding When to Change Your Fryer Oil
How oil degrades, the colour, smoke point and foam indicators, a filtering routine, the effect of product type, cost and record keeping.
5 min read
- Food Safety & Cold Chain
Ten Rules for Preventing Cross-Contamination
The three routes of cross-contamination, separating surfaces, colour coding, sequencing, fridge layout, cleaning order and record keeping.
5 min read
- Food Safety & Cold Chain
How to Prevent Food Poisoning at Home and at Work
The danger zone, cross-contamination, cooling speed, reheating, hand hygiene, storage times, high-risk groups and record keeping.
5 min read
- Smoked Meats & Delicatessen
What Is Heat-Treated Sucuk? How It Differs From Fermented
How heat-treated sucuk gets produced, compared with fermented, pH and water activity, texture, behaviour in the pan, nutrition and storage.
5 min read