Recipes for the institutional sector
FLAVOURFUL RECIPES FOR A HEALTHY DIET
Recipes created for the institutional sector
BONDUELLE FOOD SERVICE,
YOUR SOURCE OF INSPIRATION FOR HEALTHY MENU OPTIONS
In the institutional sector, providing a comforting and nutritious meal is essential to satisfying the demands and expectations of customers. But this can be challenging when strict dietary requirements and restrictions must be met. Bonduelle Food Service believes that such challenges should not limit the taste or variety of meals. That is why we have developed a complete range of healthy recipes that address these considerations, as well as respect provincial nutritional policies and guidelines.
Our recipes for the institutional sector are packed with nutrients, vitamins and protein and low in sodium, fat and cholesterol. Each recipe has been developed or adapted to meet these requirements creatively but simply, for example by replacing cream with puréed legumes and by using vegetables in dressings and desserts. Meeting the complex demands of the institutional sector is very important to us, and we seek to continually surpass expectations while bringing a smile to customers’ faces with every bite.
APPROVED BY A DIETITIAN
All our recipes for the institutional sector are approved by Maryse Falardeau, PDt and Member of the Ordre professionnel des diététistes du Québec (OPDQ)
Maryse Falardeau, dietitian, has been working in food services for 20 years. During this time, she developed expertise in a number of fields, including menu design and updating for numerous businesses, nutritional analysis, and recipe standardization for local communities. www.marysefalardeau.com