New Australian Food Composition Database
This database is now available to all Nutritics customers under the data source AU22.
Rylan Czuczman
We’re Introducing 2FA to Keep Your Account Even Safer
Nutritics is introducing two-factor authentication to add an additional level of security to your account.
7 Key Food Industry Trends You Need to Know About in 2023
We’ve rounded up seven of the biggest food and drink trends on the horizon for the New Year.
What is the New Plain English Allergen Labelling (PEAL) Legislation?
Food businesses in Australia and New Zealand must comply with new Plain English Allergen Labelling requirements by February 2024. Here's what you need to know.
What Are HFSS Foods and Why Do I Keep Hearing About Them?
Everything you need to know about England's legislation on HFSS foods.
7 Ways to Cut Costs in Your Restaurant Without Sacrificing Quality
Already operating on slim margins, many restaurants are looking for ways to further save money.
How Hotels Can Reduce Food Waste at the Breakfast Buffet
The breakfast buffet is a prime target when it comes to reducing food waste in hotels.
What is the Difference Between Portion Size and Serving Size?
In navigating Nutritics, a user will likely encounter the terms ‘portion’, and ‘serving size’. While these terms are often used interchangeably, subtle differences do exist.
How to Build a Successful Kids’ Menu That Parents Will Love, Too
Our best tips for creating a children’s menu that will win over your most discerning diners — while pleasing their parents.
What is nose to tail eating? Why is it relevant now?
Nose-to-tail cooking offers a waste-free and cost-effective way to keep affordable meat on your menu. Read on for five good reasons why it’s worth considering this approach in your kitchen.