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Stop Wasting Food: Learn the Japanese Secret to Keeping Food Fresher Longer

Every Foodservice professional knows how quickly food ages, losing its appetite appeal and resulting in perfectly edible food getting thrown out, along with your profit margin. With the rise of grab-and-go, take-out and delivery, it’s never been more important to extend the appeal of your foods.

In this webinar, you’ll learn:

  • How chefs from Japan—a country recognized the world over as a culinary innovator and leader in fresh foods—have been extending the fresh look, aroma, taste, and texture of both sweet and savory dishes for decades by using one simple, plant-based ingredient that has only recently become available to the U.S. foodservice market.
  • How this plant-based, GRAS-designated, Non-GMO, Kosher- and Halal-certified ingredient can widen the freshness window for your operation, and, in many cases, even increase your yields. 
  • Applications for every foodservice segment.

Treha Chef Headshot .jpgChef Sandy Cook
Culinary Science Consulting

NEW Misuzu Headshot copy.jpgChef Misuzu Ebihara
Owner and Executive Pastry Chef
Suzuya Patisserie

Janea Rowe Headshot.jpgJanea Rowe
Director of Communication, Planning & Education
Nagase Group

Tia Woodward Headshot.jpgTia Woodward
Senior Vice President
Ketchum Food Consultancy

narumi headshot copy.jpgNarumi Kawai
Global Customer Support, Food System Solutions Division
Hayashibara Co.,LTD

alan liddle .jpgAlan Liddle - Moderator
Contributing Event Content Editor & Moderator
Restaurant and Food Group

 Sponsored by

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