As consumer awareness around food safety, transparent labeling, and dietary inclusivity grows, navigating everyday grocery items requires precise information. Recent discussions highlight how digital tools and clear ingredient tracking empower shoppers managing sensitivities like IBS. Explore our latest analysis on whether staple brands like Barilla align with low FODMAP standards to support informed, health-conscious choices.. Read More at: https://lnkd.in/e2kKerXC

One Recipe, Zero Manual Cross-Checking. Building a recipe. Checking allergens. Calculating nutritionals. Working out QUID percentages. For most food businesses that's four separate jobs, done by different people, at different times. Every time an ingredient changes, all four have to be redone. It's slow, and it's exactly the kind of process where something quietly falls out of sync. Food Trace's Recipe Builder treats it as one job. Add approved ingredients from live supplier specs, and allergens, QUID and nutritionals calculate automatically as the recipe takes shape, not reconciled after the fact. Read the full breakdown: https://lnkd.in/eHjjsgUw #FoodSafety #FoodManufacturing #AllergenManagement #SupplierManagement #FoodTrace

The Healthy Restaurant Revolution Needs Transparency “Healthy” is appearing on more restaurant menus than ever—and that is an encouraging shift. But the word healthy is not enough. A meal can be promoted as high-protein, plant-based, gluten-free, or made with natural ingredients while still containing refined sugars, highly processed additives, seed oils, artificial flavors, or unexpected allergens. True transparency means customers should not have to guess. Restaurants participating in this healthy food revolution should be prepared to clearly communicate: • What ingredients are used • How the food is prepared • Which cooking oils and sweeteners are included • Whether products arrive pre-made or are prepared from scratch • How allergens and cross-contact are handled At Daré Vita Café, transparency is part of our promise. We openly share that our menu is zero gluten, grain-free, corn-free, rice-free, soy-free, seed oil-free, cane sugar-free, and free from peanuts and tree nuts. Our foods are naturally dairy-free, with dairy options available by request. For people living with celiac disease, autoimmune conditions, food allergies, or sensitivities, this information is not merely helpful—it can determine whether they feel safe eating with family and friends. The healthy restaurant revolution has the potential to transform how people eat. But lasting trust will not be built through buzzwords. It will be built through honesty, clarity, and food that delivers what the menu promises. Healthy food should be more than a marketing claim. It should be a commitment customers can understand—and trust. #HealthyRestaurantRevolution #FoodTransparency #EatWithoutWorry #AllergenFriendly #DareVitaCafe

“Healthy” should be more than a word on a menu—it should be a promise supported by honesty and transparency. At Daré Vita Café, we believe customers deserve to know what is in their food, how it is prepared, and whether it truly meets their dietary needs. Read more about why transparency must be at the heart of the healthy restaurant revolution: https://lnkd.in/p/gNNniiPr #FoodTransparency #HealthyRestaurantRevolution #EatWithoutWorry #DareVitaCafe

The new School Food Standards may not come into force until 2027/28. But for schools and MATs managing catering in-house, now is the time to start preparing 🤓 The final standards are expected this autumn, giving catering teams time to get the right systems and processes in place before the new requirements become mandatory. If schools and MATs can get systems in place that enable them to manage menus, nutrition, allergens, costs and compliance efficiently - without creating another layer of manual administration - they will be in a much better place to easily adapt to the new Standards 💯 In our latest blog, we look at how technology such as Litmus Edge can help schools and MATs get ahead 👇 https://lnkd.in/ew4pdT52

The standards are changing. Is your catering operation ready? The revised School Food Standards have now been confirmed, subject to parliamentary approval expected in October. For schools and trusts, the challenge now is understanding what the changes mean in practice. 🤔 How will they affect your menus, recipes and ingredients? 🤔How much additional time could be needed in the kitchen? 🤔And how much time will your team need to spend checking compliance? We’ve summarised the key changes below. But what can schools do now? The earlier you understand how the revised standards could affect your current catering provision, the more time you have to plan, test and make changes. Litmus Edge can help 💻🥗🥕 With School Food Standards built into the platform, Litmus Edge helps catering teams check menus against the requirements, manage allergens and nutrition, access supplier-linked recipes and make informed changes as standards evolve. That means less time spent checking whether menus comply, and more time focused on creating food that pupils want to eat. The standards are changing. Litmus Edge can help you stay ahead. A summary of what’s changed 👉 The proposed weekly fruit-only dessert day for primary schools has been removed 👉 The proposed 50% fruit or vegetable requirement for sweetened desserts has been removed 👉 Secondary schools can continue to serve two sweetened baked products or desserts each week 👉 New requirements for wholegrains and fibre will be introduced 👉 Baked beans will now count within the protein food group, although not towards specific pulse requirements 👉 Some breakfast requirements have been adjusted 👉 Vegetables and salad can be incorporated into main dishes where appropriate But the bigger picture remains clear. The revised standards place greater emphasis on fruit and vegetables, fibre, wholegrains and pulses, alongside tighter controls on foods higher in fat, salt and sugar and new requirements for breakfast provision. Most changes are expected to take effect from September 2027, with some secondary school requirements phased in from September 2028. Click here to read our latest blog on the School Food Standards 👉 https://lnkd.in/ew4pdT52

Does this make sense? Most sauces aren’t built for people with dietary restrictions. They often contain common allergens, rely on acidic bases that can cause discomfort, or fail to meet strict protocol diets. Get Saucy™ solves this challenge with clinically backed, globally inspired sauces that simplify prep, accommodate diverse dietary and allergy needs, and deliver bold, satisfying flavor—bridging the gap between complex nutrition and operational efficiency in any institutional kitchens. Operational Advantages Cuts Prep Time by 50% – streamlines operations and reduces labor costs Top 9 Allergen-Free – supports safer menus and minimizes cross-contact risk Versatile & Scalable – one SKU works across multiple compliant dishes Easy to Execute – staff at any skill level can deliver consistent results Reliable Supply & Quality – lowers waste and operational risk Clinically Backed – nutrient-dense recipes guided by dietitians and physicians. Dysphasia friendly and can be utilized across IDDSI’s 3 through 8 stages. While still maintaining flavor and nutrient density. Cost Efficient – reduces spoilage and optimizes menu planning Our food scientists will work with your team to create new sauce flavors that meet the comfort and cultural needs of your communities. We would love the opportunity to present our non-allergenic, nutrient-dense, ultra-compliant sauce line to your team. Bill Klein Bill.Klein@GetSaucy.com GetSaucy.com

👏 A positive step forward for school food in England. The announcement of new school food standards is very welcome, with a stronger focus on nutrition, healthier choices and the food children eat every day. A few things I particularly welcome: 🥦 More fruit and vegetables 🌾 More fibre and wholegrains 🥣 New nutrition standards for breakfast clubs 🍽️ A move away from deep fried food, processed meats and foods high in sugar 📋 Greater transparency around school food policies and menus There is also an important opportunity here to make sure healthier school food is also “inclusive” school food. As menus change, dietary needs need to remain part of the conversation. 🫘 With pulses, for example, being encouraged as part of healthier menus (which I completely encourage), schools will need to consider safe and nutritious alternatives for children who cannot eat certain ingredients. For children with food allergies, this means making sure menus are carefully considered so that nutritious choices are available to them too. 💚 Healthier food is a great ambition. Making sure it is safe and inclusive for every child should be part of that ambition too. Sarah Newton Tess Warnes Bsc RD #SchoolFood #FoodAllergens #FoodSafety #Nutrition #InclusiveFood

Small Habit, Big Difference Reading a food label takes only a few seconds, but it can help you make healthier choices for yourself and your family. Yet, only about 1 in 5 Filipino adults always reads food product labels, while 45.9% do not read them at all. And among those who do read labels, fewer than 1 in 5 checks the Nutrition Facts panel. This is important because food labels are one of the simplest tools consumers can use to make more informed choices. Beyond packaging and marketing claims, they provide useful information on serving size, calories, sugar, sodium, fat, ingredients, allergens, and shelf life. Making label reading a habit can help you make better choices—whether you're picking out snacks for yourself or meals for your family. Every grocery trip is an opportunity to choose a little better. Swipe through to learn how to read food labels like a pro. Learn more about our services: www.retailwiseph.com #RetailWise #retailexperts #HowToReadFoodLabels #HealthyEating #NutritionTips #FoodLabels #EatSmart #HealthAwareness #WellnessTips #HealthyChoices #FilipinoHealth

Food allergies are not something restaurants and hotels can afford to overlook. 🥛 Milk | 🥚 Eggs | 🐟 Fish | 🦐 Shellfish | 🥜 Peanuts | 🌰 Tree Nuts | 🌾 Wheat | 🫘 Soy | 🌱 Sesame Accurate recipe-level allergen analysis helps identify hidden allergens, improve transparency, and support safer food operations. Know what's in the recipe. Protect your guests. #FoodAllergens #AllergenAnalysis #FoodSafety #Hospitality #FoodAnalytics #MenuLabeling