Catering

2019.06.12.

Meat substitutes beyond breaded vegetables

The era of vegetables fried in breadcrumbs as meat substitutes is over, since the use of new meat substitutes opens new vistas to vegetarians and vegans, […]
2019.08.30.

Meat from peas

“Meat” from peas?! Meat substitutes beyond breaded vegetables    Part II. Essentially, the main principle of meat replacement consists in the use of vegetable protein in order […]
2019.10.04.

KNOWLEDGE AND PRACTICE IN FOOD SAFETY PROCESSES – a case study on Hungarian school catering

Providing the population with safe and quality food is an important objective all over the world. The healthy childhood nutrition and diet will determine the health […]
2019.12.05.

The role of research chefs in product development

  The research chef is different from the everyday cook since he not only knows those processes which result in consumable meals with highest consumer value, […]