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Gluten-free menus: finding the right ingredients

By Katya Baxter, Nutritionist,

Gluten-free cake, gluten-free cookies – you name it, we’ve got it! In my last post we talked about food allergies. While gluten-intolerance by medical definition is not an ‘allergy’, it is clearly taking center stage. Gluten-intolerant customers have their own set of needs, and it is essential [...]

Less salt, more flavor: tips to get you started

By Katya Baxter, Nutritionist, MenuMax

In my previous post, we talked about voluntary sodium regulation. While food manufacturers can learn much from those who have gone before them, there are several things chefs can do to create wonderful flavors while minimizing sodium.

Let’s look at a few.

Watch for hidden sources of sodium.