The seventh edition of the most important Romanian trade fair showcasing equipment, ingredients, tools, solutions and technologies for bakery, confectionery, ice cream, chocolate, coffee and food service markets will be held on 19-21 March 2015 in Targu Mures. GastroPan organizers started stand booking procedures for the suppliers of solutions and technologies in these market fields.

Travel + Leisure announced the winners of its World's Best Awards, which ranks the planet's best hotels, cities, cruises, and spas.

Thinking about a menu update? Consider the latest batch of food items being embraced by health-minded restaurant guests.

Your servers are one of your restaurant's most valuable assets. In fact, servers are often the only people who actually talk to your customers—which means they're one of your few chances to make a great impression. But servers have to do a whole lot more than just take orders. Knowledgeable servers who truly know their stuff have the power to boost your sales and increase profits. So what are a few things you should make sure your servers know? Read on to find out.

Manufacturers should look to reduce overall use and reliance on sugar and not focus on replacing fructose with glucose, while concerns over HFCS should start to disperse as newer research invalidates current thinking, says Laura Jones of Mintel.

Sugar continues to be a hot topic when it comes to nutrition, with its excessive consumption being blamed for the steep rise in the level of overweight and obese individuals globally and the resulting health complications.

However, manufacturers' focus should not be on reducing or replacing fructose sugars with glucose sugars, rather focus on reducing overall use and reliance on sugar. While health concerns connected to high fructose corn syrup (HFCS) should start to disperse as newer research invalidates adverse effects of fructose on health compared to glucose.

Fructose targeted

Although not proven, fructose and fructose-containing sugars; in particular HFCS has been accused of being more detrimental to an individual's health than glucose and glucose-containing sugars.
Fructose is a naturally occurring monosaccharide sugar, found in fruits, some vegetables and honey. Being the sweetest natural sugar, it is only present in very small amounts naturally. Much of the concerns around HFCS are linked to the increasing amounts consumed in modern western diets.

With HFCS now a common ingredient in processed foods, we no longer just eat small quantities found in natural sources.

Source: www.foodnavigator.com

To learn more about the opportunities of the Romanian food service market contact the Gastromedia editors at +40733-313.043 or This email address is being protected from spambots. You need JavaScript enabled to view it.