A study suggests that food waste in restaurants usually amounts to an average of 4-10% of the total inventory. Similarly, according to a 2019 report by Verisk Maplecroft, the United States ranks first on the list of top food wasters worldwide. That percentile gives an idea of all the food materials in US restaurants that…
How did chocolate cravings become a serious health concern for some folks? Some people exhibit an almost addictive desire for certain food products. Consequently, food cravings psychology has become a subject of scientific research to identify its motivating factors. Hunger is not necessarily the trigger of occasional or recurrent food cravings. Environmental influence, emotions, or…
Food innovations 2025 are making the industry’s advances seem like child’s play over the past 50 years. Beyond dictating what and how we eat, the trending food technology of this age could serve as a veritable predictor of our culinary future. Some of the trending food science innovations retain what we eat. However, a handful…
It is easy to overlook the many dangers of artificial sweeteners since they are often touted as low-calorie or non-nutritive alternatives. Food regulatory bodies have, in recent years, been identifying various health complications linked to the consumption of artificial sweeteners. Unfortunately, artificial sweeteners have become ubiquitous as they feature prominently in almost all sweetened store-bought…
The rise of ghost kitchens was prominent during the COVID lockdown because people could not dine out and struggled to buy groceries. For the uninitiated, ghost kitchens are delivery-only food establishments. Regular restaurants have a logistics and food preparation backend and a service frontend that is visible to customers. Meanwhile, ghost kitchens don’t have a…
