FOOD SERVICE CONSULTING:

Research & Menu/Recipe Development 

Expertise in vegetarian and vegan menu and recipe development and/or incorporating those recipes into an existing menu with consideration of labor and menu dynamics. The end result will be a menu that reflects improved flavor and nutritional quality at a reduced cost in general. Services include providing food service sources for natural foods ingredients and nutritional analysis of recipes. Experienced working with fine or casual dining, cafeteria, and deli food service operations. 

Educational Demonstrations, Dinners, Lectures and Seminars 

Popular topics include vegetarian protein options (center of the plate), and dairy and egg substitutes including nutrition, preparation, and presentation. We can provide vegetarian/natural foods curriculum for culinary education and are experienced in providing menus and chef consulting services for dinners up to 2000. Check out the Food Service Cameron Stove-top Smoker and Wood Chips (9 flavors).  

FOOD TECHNOLOGY CONSULTING: 

Research & Product Development 

Experienced in full scale product development from bench top industrial formulation to commercialization (shelf-life studies, packaging, etc.) and positioning of food products in the marketplace. Product development includes but is not limited to bakery (dry mixes and ready-to-eat), frozen (entrées, desserts, etc.), and mixed medium meat and dairy products for retail or food service applications. Services include value engineering and reformulation of existing products, and nutritional analysis for product NLEA panels. See Eco-Cuisine Food Products.