Internationally accomplished chef Professor Hinnerk Von Bargen, of the Culinary Institute of America in San Antonio, shares his unique perspectives on the UPF controversy.
In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.
FoodCalc’s Assisted Virtual Analysis guides users through the process of creating FDA-compliant nutrition labels
June 24, 2020
Food manufacturers can quickly and easily create a nutrition label using the LabelCalc nutrition facts label maker—now with a virtual assistant. Assisted Virtual Analysis (AVA) guides users through the process of creating FDA-compliant nutrition labels.
EAS Consulting Group, LLC, FoodMinds join to offer strategic solutions for nutrition marketing
April 13, 2018
Together, EAS and FoodMinds offer a comprehensive team of experts, facilitating a structured approach to the most challenging issues facing the food industry.
A 2010 federal law will require U.S. chain restaurants to display calorie information on their menus and menu boards. Will consumers use this information to make healthier food choices?