Skip to main content

CALCMENU: Importance of Understanding Food Labels

Some consumers often recognize the importance of reading nutritional labels too lightly, as most think that only health professionals and nutrition experts would actually benefit from them. Nutritional information is found on prepackaged foods including nutritional values, allergens, expiration date, and the origins of food items. According to an article by Nancy Clarke (Feb. 12, 2011, LIVINGSTRONG.COM), reading nutrition labels helps manage health conditions, balance nutritional levels, maintain a healthy weight and avoid chronic diseases. These labels help compare the nutritional values of a certain food item to another product as well as to inform the allergic consumers on the nutrient contents which may contain allergens as ingredients or as traces. Labels also provide consumers useful information on food restrictions such as religious, culture, and dietary concerns.

In CALCMENU, not only does it provide reliable and adequate nutrition analysis data for the growing health-conscious population, but it also improves the food quality across different industries, such as the restaurants. As reported by the National Consumers League, “…in response to mandatory postings in New York City and elsewhere, and consumer demand for healthier options, several chains have revamped menu offerings to make them healthier, created new healthy options, and/or highlighted options with a certain number of calories or less.”This quote clearly states that nutrition information and menu labeling can affect the restaurants for better food choices and has great relevance in attracting prospective customers.

With CALCMENU and its notable features: Composition/Declaration, Allergen, and Labels Management, consumers are able to grasp a better understanding of the nutritional content of the food they intake for healthier living.

Reference:
National Consumers League: http://www.nclnet.org

Comments

Popular posts from this blog

Food Brand Marketing using Recipe Websites Why they Work and How “ Recipe content is the single most important aspect of our food brands / and forms a key channel to consumers…” - Top clientele of Recipe Management Software global experts Enggist and Grandjean Software SA When consumers search for Recipes on brand websites, they are instantly drawn to buy the brands used if the recipe is interesting. This is an important goal for consumer brands companies to maintain a strong brand identity  and build their corporate image to a particular market. However,/ with their recipes in different places,/ regions,/ formats,/ done by different chefs and authors, / companies worry about not having good recipes / available for their target markets, / and thus / losing on the opportunity to advertise their brands / with this potent medium. // The Challenge: / No standardization, / no consistency in how recipes are written, resulting to a disordered recipe management system.// T

Top Reasons Why Menu Engineering is the Key Element to Your Business’ Success

In this time of economic uncertainty, when there is a growing market of individuals who are conscious about their purchases, it is best that your businesses have cutting-edge approaches to maximize profits in order to survive. In the food business today, having a list of regular customers is not enough to remain successful. One needs a well-performed sales mix analysis and pricing strategies to keep the food business thriving. EGS has over 20 years of experience in providing chefs, restaurateurs, hospital professionals and caterers with solutions to increase their productivity, profit margin and work- efficiency.Through these we have been committed to quality, reliability and drive to provide the best possible tools in improving the way food-service business are handled.One of these latest developments in our solutions is the Menu Engineering module. Menu Engineering It is likely that executive chefs know the simple costs of particular dishes in their menu, but most do not really hav

Reducing Food Wastes

How can we prevent food from going to waste? According to a study by the Food and Agriculture Organization of the United Nations (FAO), approximately 1.3 billion tons of food produced are lost or wasted annually. Food wastes refer to food products ready for human consumption that are lost or wasted, while food losses refer to food lost during its production, processing or post-harvest stage. [1] This situation has caused many alarming food security problems and environmental challenges, which gave rise to many anti-food waste campaigns. It is a never-ending challenge to most restaurant owners and managers.   Image from http://www.bbc.com/travel/blog/20130410-play-your-part-in-the-global-food-crisis  by Herbert Lehmann/Getty The Involvement of the Foodservice Industry The foodservice industry, especially restaurants and catering services, has greatly contributed to this crisis as evidenced by the amount of their food wastes that end up in landfills. In order to attrac