Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
EDIT OR'S
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BY DIANE EVERETT | everett.dianej@gmail.com
THE CONCEPT OF 'FRESH' APPEALS TO ALL OF US-
whether we're talking a garden-fresh salad, a fresh coat
of paint, or a fresh start.
This issue, we've freshened up Edge magazine to enliven
the graphics and make it more reader friendly. We've
introduced QR codes so you can access additional content
on the subjects that interest you. We hope you like our
more contemporary look as we continue to deliver valuable
content for nutrition and foodservice professionals.
In this edition, we focus on Culinary Trends and Innovations,
providing several articles on fresh ideas for your food
service. Plant-based proteins are gaining ground among
consumers for various reasons, including improved health
and ethical beliefs. Our cover story outlines strategies for
adapting your menu to include more plant-based options.
See page six.
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©2022 Ecolab USA Inc. All Rights Reserved.
4 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
Learn More &
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Call 888-378-1338 for more
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Sous vide cooking is another popular trend. Learn more
about implementing sous vide in your operation in our
page 32 feature. See what equipment and procedures are
required, and determine if sous vide is right for your food
service.
If you enjoy preparing meals, you will likely enjoy our page
18 feature, Common Cooking Myths Debunked. You'll
discover why some of the cooking techniques in popular use
have no basis in science or logic. It's a fun read which taught
me a thing or two.
Are you tech forward? Adapting to new technologies comes
easy for some, and is nerve-racking for others. Learn what
tech innovations have hit the market and assess whether
they can help as you battle labor shortages and tight budgets.
Visit page 26.
We hope you enjoy this fresh issue of Edge!
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Nutrition & Foodservice Edge Magazine - May/June 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2022
Top 10 Food Safety Training Tips
Plant-Based Proteins for Nutrition & Operational Benefits
Childhood Nutrition: What Foodservice Professionals Need to Know
Common Cooking Myths Debunked
Control the Controllable: Take the Edge Off Supply and Labor Shortages
Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
What CDM, CFPP Means to Me
Sous Vide Cooking: Getting Started
My Recipe for Success
Meet Your Incoming 2022-23 Officers and Directors
Message From the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 1
Nutrition & Foodservice Edge Magazine - May/June 2022 - 2
Nutrition & Foodservice Edge Magazine - May/June 2022 - 3
Nutrition & Foodservice Edge Magazine - May/June 2022 - 4
Nutrition & Foodservice Edge Magazine - May/June 2022 - Top 10 Food Safety Training Tips
Nutrition & Foodservice Edge Magazine - May/June 2022 - Plant-Based Proteins for Nutrition & Operational Benefits
Nutrition & Foodservice Edge Magazine - May/June 2022 - 7
Nutrition & Foodservice Edge Magazine - May/June 2022 - 8
Nutrition & Foodservice Edge Magazine - May/June 2022 - 9
Nutrition & Foodservice Edge Magazine - May/June 2022 - 10
Nutrition & Foodservice Edge Magazine - May/June 2022 - 11
Nutrition & Foodservice Edge Magazine - May/June 2022 - Childhood Nutrition: What Foodservice Professionals Need to Know
Nutrition & Foodservice Edge Magazine - May/June 2022 - 13
Nutrition & Foodservice Edge Magazine - May/June 2022 - 14
Nutrition & Foodservice Edge Magazine - May/June 2022 - 15
Nutrition & Foodservice Edge Magazine - May/June 2022 - 16
Nutrition & Foodservice Edge Magazine - May/June 2022 - 17
Nutrition & Foodservice Edge Magazine - May/June 2022 - Common Cooking Myths Debunked
Nutrition & Foodservice Edge Magazine - May/June 2022 - 19
Nutrition & Foodservice Edge Magazine - May/June 2022 - 20
Nutrition & Foodservice Edge Magazine - May/June 2022 - 21
Nutrition & Foodservice Edge Magazine - May/June 2022 - 22
Nutrition & Foodservice Edge Magazine - May/June 2022 - Control the Controllable: Take the Edge Off Supply and Labor Shortages
Nutrition & Foodservice Edge Magazine - May/June 2022 - 24
Nutrition & Foodservice Edge Magazine - May/June 2022 - 25
Nutrition & Foodservice Edge Magazine - May/June 2022 - Are You Tech Forward? How Managers Will Handle Their Organization's Future Needs
Nutrition & Foodservice Edge Magazine - May/June 2022 - 27
Nutrition & Foodservice Edge Magazine - May/June 2022 - 28
Nutrition & Foodservice Edge Magazine - May/June 2022 - 29
Nutrition & Foodservice Edge Magazine - May/June 2022 - 30
Nutrition & Foodservice Edge Magazine - May/June 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2022 - Sous Vide Cooking: Getting Started
Nutrition & Foodservice Edge Magazine - May/June 2022 - 33
Nutrition & Foodservice Edge Magazine - May/June 2022 - 34
Nutrition & Foodservice Edge Magazine - May/June 2022 - 35
Nutrition & Foodservice Edge Magazine - May/June 2022 - 36
Nutrition & Foodservice Edge Magazine - May/June 2022 - 37
Nutrition & Foodservice Edge Magazine - May/June 2022 - 38
Nutrition & Foodservice Edge Magazine - May/June 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2022 - Meet Your Incoming 2022-23 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2022 - 41
Nutrition & Foodservice Edge Magazine - May/June 2022 - 42
Nutrition & Foodservice Edge Magazine - May/June 2022 - 43
Nutrition & Foodservice Edge Magazine - May/June 2022 - Message From the Chair
Nutrition & Foodservice Edge Magazine - May/June 2022 - 45
Nutrition & Foodservice Edge Magazine - May/June 2022 - 46
Nutrition & Foodservice Edge Magazine - May/June 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2022 - 48
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2022 - Cover4
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