Want to upskill your staff around allergy management, menu planning, combining science and flavour! This is your dietitian!
A consulting dietitian can offer valuable expertise and services to a food business in several key areas:
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Menu development
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Food/Product Analysis
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Recipe Development & Modification
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Nutritional labeling compliance
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Allergen Management
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Quality Assurance
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Food Safety
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Training & Education
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Menu Pricing
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Cost Control
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Sustainability & Ethical Practices
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Food waste management
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By leveraging the expertise of a consulting dietitian, food businesses can enhance their offerings, meet regulatory requirements, cater to diverse consumer needs, and differentiate themselves in the competitive food industry while promoting health and wellness.
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1
Menu Development or Food Analysis
Menu Development and Analysis Assisting in developing menus that align with nutritional guidelines and cater to specific dietary preferences or requirements (e.g., gluten-free, vegan, low-sodium).
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2
Recipe Development and Modification
Creating or modifying recipes to enhance nutritional value while maintaining taste and quality, considering factors like portion sizes, ingredient substitutions, and cooking methods.
3
Nutritional Labeling Compliance
Ensuring food products and menu items comply with regulatory requirements for nutritional labeling, including accurate calorie counts, ingredient lists, and allergen information.
4
Health and Wellness Programs
Designing health-focused initiatives or wellness programs within the business, such as employee wellness programs, healthy dining options, or nutrition education workshops for customers.
5
Allergen Management
Providing guidance on allergen management practices, including cross-contamination prevention, ingredient sourcing, and labeling practices to ensure safety for customers with food allergies or intolerances.
6
Quality Assurance and Food Safety
Reviewing food safety protocols, hygiene practices, and quality assurance measures to uphold food safety standards and promote consumer trust.
7
Training and Education
Conducting training sessions for kitchen staff or food service employees on nutrition principles, portion control, and culinary techniques that promote healthier cooking practices.
8
Menu Pricing and Cost Control
Advising on cost-effective sourcing of nutritious ingredients, portion control strategies, and menu pricing that balances profitability with nutritional value.
9
Sustainability and Ethical Practices
Recommending sustainable sourcing practices, environmentally friendly packaging options, and ethical considerations that align with consumer expectations and corporate values.
