Cognitive Cuisine’s scratch-cooked dishes such as the mac and cheese are designed to meet federal meal regs while pleasing young palates and meeting parent expectations.
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 ...
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