Every Foodservice professional knows how quickly food ages, losing its appetite appeal and resulting in perfectly edible food getting thrown out, along with your profit margin. With the rise of grab-and-go, take-out and delivery, it’s never been more important to extend the appeal of your foods.
In this webinar, you’ll learn:
- How chefs from Japan—a country recognized the world over as a culinary innovator and leader in fresh foods—have been extending the fresh look, aroma, taste, and texture of both sweet and savory dishes for decades by using one simple, plant-based ingredient that has only recently become available to the U.S. foodservice market.
- How this plant-based, GRAS-designated, Non-GMO, Kosher- and Halal-certified ingredient can widen the freshness window for your operation, and, in many cases, even increase your yields.
- Applications for every foodservice segment.
Chef Sandy Cook
Consultant
Culinary Science Consulting
Chef Misuzu Ebihara
Owner and Executive Pastry Chef
Suzuya Patisserie
Janea Rowe
Director of Communication, Planning & Education
Nagase Group
Tia Woodward
Senior Vice President
Ketchum Food Consultancy
Narumi Kawai
Global Customer Support, Food System Solutions Division
Hayashibara Co.,LTD
Alan Liddle - Moderator
Contributing Event Content Editor & Moderator
Restaurant and Food Group
Sponsored by
