Everyone one wants to provide healthier, nutritious and tasty food to school kids, but cost constraints, operational impediments and lack of on-staff culinary expertise hinder many attempts in that direction. As a result, many school foodservice departments still rely on a lot of premade items that, while passing regulatory and nutritional muster, often don’t pass the eye test, especially among customers and, increasingly, their parents. That is the market that Cognitive Cuisine is ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.