Nutrition Consulting and Advisory Services
Taking recipe analysis one step further, the USHFC offers foodservice providers the option of consultation to assist in reformulating recipes so the restaurants are proud to publicly display their menu items’ nutrition facts. The U.S. has seen a similar response to mandatory labeling of trans-fats on packaged foods; companies reformulated their recipes so they could report zero grams of trans-fats per serving on packaging.
foodservice providers can assess what impact, if any, the ingredient changes will have on the cost per unit of the foodAdditionally, throughout the process of updating recipes (or menu items entirely), the USHFC also offers clients the service of “costing,” so foodservice providers can assess what impact, if any, the ingredient changes will have on the cost per unit of the food. In addition to the benefit of offering customers more healthful food in the moment, the ripple effect of this service is tremendous. Customers will experience, first-hand, the fact that nourishing, nutritious food can still have the great taste they have come to expect.