As a new food brand few things that are priority as you are kicking off-

The above is what is the premise of the business partnership between the food brand 

Thrriv, an up and coming “better for you” food brand founded by Radhika Sil, the Head of Development aka healthy food magician.

Thrriv, the business has two primary verticals 

a. Supply of food direct to consumer, via online and offline retailers 

b. Consulting for various food brands under the umbrella of healthy / premium food.

Radhika, with 2 decades worth of experience in the business, has used many softwares, services and solutions, but NutriCal, she says has “changed the landscape of how they develop products”. Why, you may ask?

This brand focuses on creating premium products using specific ingredients some of which may or may not exist in the USDA database but may be added upon request into the NutriCal system. These requests for the addition of ingredients into NutriCal are received and completed within 2 - 24 hours.

Typically, with product development - plenty of time is wasting ‘coordinating’ with nutrition, quality and other teams. With the software, not only is there flexibility of creating recipes without any back and forth but also ease of information sharing.

For Thrriv, once the recipe / product has been developed in NutriCal, the outputs are shared with

Finally due to the above reasons and more, for Thrriv team, product development time from ideation to launch has been cut by 20-25 days.

, our mission is to enable small and medium food brands to launch and expand with our solution- the success of Thrriv in the market and their team’s satisfaction with our solution is a testament to the same.

, Noon and more and offline in Spinneys, Geant, Carrefour & more.

 to create upto 3 free Nutrition Facts Labels in English & Arabic.

For help, email us on info@nutrical.co or call / 

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Discover how Thrriv streamlined product development and market expansion with NutriCal, from recipe creation to labeling, pricing, and compliance. 

Case Study: Expand Your Food Brand Rapidly Using NutriCal | Thrriv

With the lockdowns and restrictions in place, with the increasing number of deaths due to the virus, with news about an economic recession happening - it sure feels like we are on the shoreline and see a tsunami coming.

Embracing it might sound like a stretch, although accepting the situation and adapting to it is the mindset that is required.

For the Restaurant and overall F&B Industry - the focus has to shift 

. The focus must shift from in-store consumer experience toan online consumer experience. How is that possible?

Yes everyone is posting beautiful pictures of their dishes and menu items on Instagram - and why shouldn’t they? Food images are amongst the top shares on Instagram and other social media platforms.

Although one might have to up their game and start creating unique content. Here are some ideas-

With the whole debate regarding food aggregators / delivery companies vs restaurants - restaurants are trying to attract consumers directly to their website / social media for orders.

Majority of consumers go to the likes of Zomato, Uber Eats, Deliveroo etc due to convenience but another thing that is important to consumers are 

Starting a loyalty program wherein consumers can earn points with each order, get their 5th meal free or other creative ways to keep them coming back could be effective.

This might sound basic and obvious to many but it is an important point. Having an updated clear and consistent menu across all platforms is key at this point.

Even when consumers do start going down with the ease in restrictions - physical menus are something everyone is going to stay clear of given the hygiene factors.

’ option wherein restaurateurs can easily publish Dish Name, Description, Price, Calories and a QR Scan Code for more information.

Needless to say, a food menu is the most essential object in any food establishment. Digitized menu supported by QR code is the best strategic solution that will prove to be successful to prevent any contagious virus. The guest scans a QR code on his/ her mobile, sees the menu and places the order via the mobile without downloading any app.

This temporary policy was put into place to show some flexibility with regards to nutrition labelling so restaurants and manufacturers can sell certain packaged food products during the COVID-19 pandemic lockdown.

Barring this information - now more than ever we understand that consumers have become extremely aware of what food they consume. As people try to strengthen their immunity to prevent themselves from getting the virus they are looking at the ingredients they consume, their health benefits and overall nutrition information.

 or call / whatsapp us on + 971 52 994 1190 for more information.

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Shift your food business focus online with NutriCal. Learn how to create digital menus, loyalty programs, and transparent nutrition labels to adapt to the 'new normal.' Contact us today!

Adapting to the 'New Normal' - Shifting your Food Business focus Online

Like there wasn’t already enough on the plates of restaurants, cafes and food businesses - they are being tasked now to create dishes that are “healthy” given the times we are in.

While we all eagerly wait for a vaccine to come out to protect us from the Coronavirus (COVID19), consumers are looking to 1. Prevent the infection 2. Strengthen their immunity. Which revolves around-

As a food tech and health tech startup - we have created a simple guideline of immunity building and strengthening foods to help recipe and menu creators in the F&B Industry -

Antioxidants usually play the role of fighting free radicals in your body. Free radicals are linkedin to the occurrence of many diseases and illnesses such as diabetes, blood pressure, cancer etc. They also help with overabundance of inflammation in your body which results in a better immune system.

Consuming foods that contain “good bacteria” when it comes to maintaining gut health. This can affect your body’s ability to be able to defend itself against infections.

Zinc is a trace element / mineral closely linked with immunity. There are multiple studies that show people with low zinc levels are further likely to catch infections. Foods rich in zinc are-

Dark green and red vegetables are loaded with vitamins and minerals that are essential to maintain a body’s immune system.

As their name suggests - superfoods have their ‘super’ press due to the nutrient density found in these ingredients which in turn provide many health benefits including making your immune system strong.

Make sure to include these ingredients in your recipes and products and highlight their benefits to educate your customers.

NutriCal Health & Nutrition Software works as a great tool to identify the right ingredients and helps create recipes with health benefits.

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Boost immunity with antioxidant, probiotic, and zinc-rich foods. Use NutriCal to create healthy, nutrient-packed recipes and menus for your restaurant.

A Guide to Creating Recipes and Food Products With Immunity Building Ingredients

As per a Nielsen survey, approximately 67% of consumers in the GCC follow a particular diet to avoid non-communicable diseases (NCDs) such as blood pressure, diabetes etc.

As restaurant owners or food businesses, you would want to make sure to accommodate every type of customer who comes across your online business or walks into the door - vegan, plant based, vegetarian etc.

People following a vegan diet avoid all types of animal products including meat, seafood, milk and other dairy products as well as honey.

There are various reasons why they follow this diet - 1. It could be for the animals, 2. For health reasons or 3. For the environment to reduce their carbon footprint due to adverse effects of animal agriculture.

Below we mention some ways to veganize your menu.

There is always a concern with the vegan diet about protein, therefore to ease the process we suggest few vegan ingredients with high protein below- 

Studies have shown that veganism has beneficial effects such as lowering the risk of cancer, reducing arthritis symptoms, improving kidney functions etc.

Luckily for the demographic in UAE, many Indian and Arabic dishes are “accidentally” vegan - so Dal Tadka, Falafel, Hummus, Baba Ganoush, Gobhi Aloo, Dosa, Idli could be hot favourites.

When you do veganise your menu and add these dishes make sure to put a “v” or “ve” next to the dish name and advertise the menu on your different social media channels.

To understand what are the best ingredients to use for maximum nutrition benefits and also calculate calories and macros of the recipes at your food establishment / vegan restaurant - 

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vegan

Learn how to veganize your menu with plant-based protein alternatives, dairy substitutes, and vegan-friendly desserts. Discover high-protein vegan ingredients and ensure nutritional accuracy with NutriCal.

'Veganizing' Your Menu

, the most common food allergies include cow’s milk, eggs, tree nuts, peanuts, Shellfish, Wheat, Soy and Fish. Some others are Linseed, Sesame seeds, Peach, Banana, Avocado, Kiwi fruit, Passion fruit, Celery, Garlic, Mustard Seeds, Aniseed, Chamomile.

As a food manufacturer, restaurant, cafe, brand - it is one's responsibility to check and call out ingredients that can cause allergic reactions.

In NutriCal - Health & Nutrition Software we have now included ‘Suitable for’ and ‘Contains’ fields to help with the same.

Users can manually and easily check relevant boxes of who the food is suitable for and what it contains.

The ‘Suitable for’ field has the following options-

The ‘Contains’ field has the following options-

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Easily manage allergy and dietary information with NutriCal. Check 'Suitable for' and 'Contains' fields to cater to various dietary needs and allergens.

'Suitable for' & 'Contains' Allergy Information in NutriCal

Ice cream is a complex multi-phase soft solid material that consists of ice, air, fat and sugar, containing three states of matter; gas; liquid and solid. An understanding of how the freeze-thaw cycle can influence ice formation is important in controlling ice cream microstructure. The crystal size is small, the material is opaque and the structure easily disturbed by the modification required by most analytical methods, all creating challenges for detailed microstructural analysis.

The team from The University of Manchester and Unilever performed X-ray tomography of the ice cream microstructure over temperature cycles from -20°C to -7°C. The experiments were performed on I13-2 at Diamond, operating with a pink beam. The pink beam provides high flux X-rays with relatively small energy dispersion so that both high temporal and spatial resolution are available to perform 4D in-line phase contrast imaging.

A greater understanding of the mechanism of ice formation is important to aid determining the influence of processing conditions during manufacture and also to inform the development of formulations. The non-invasive experiments allowed investigation of the 3-D structure while largely maintaining the natural product environment.

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The quality of ice cream is considered to depend on the size of constituent air cells and ice crystals, the smaller and rounder the better. 

Understanding the microstructure of ice cream

It really is the most beautiful cake to bake for special occasions. It’s impressive looking, and it’s always well received by your guests.  It’s delicious too!

How to Make A Red Velvet Cheesecake Cake:

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If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake.


Red Velvet Cheesecake Cake

Let’s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need to worry if you don’t have a pasta maker. You can make pasta by hand with a basic rolling pin. I make pasta at home all the time, and this has become my go-to “everyday” recipe. It makes a wonderful, versatile dough that you can roll out into a range of noodles and shapes.

What you’ll find here is my basic pasta dough and process. The basics. Beyond that, I’m going to give you an earful. I’ll walk you through a number of variations and considerations down below. And I’ll include step-by-step pictures of the process of making pasta dough. You can do it by hand, with a stand maker, or with a pasta maker. Homemade pasta is absolutely one of my favorite things to make and I’m consolidating everything I’ve learned about it over the years into this one post along with links to my favorite resources. It’s an ongoing journey for me, so I’ll continue to update this. Enjoy and happy pasta making!

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Everything I know about making homemade pasta. Four ingredients! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now.

Homemade Pasta

Arame seaweed, or sea vegetable, is a brown algae. It grows off the shores of the Ise-Shima National Park in Japan, and has been part of Japenese cuisine for centuries. I ordered EDEN brand arame online through 

, which seems to be sold out at the moment. Look for it in well-stocked grocery stores or Asian supermarkets.

Crisp strands of cabbage offer lots of colorful texture. I used green and purple varieties to make this recipe as bright as possible for photos, but either option will work well at home.

Sweet bell pepper is the perfect addition to this seaweed salad. Choose red, orange or yellow for this salad.

These herbs offer more fresh flavor. If you don’t like cilantro, you can skip it.

Creamy avocado is the perfect counterpoint to the crisp textures. Wait to add avocado until you’re ready to serve each bowl.

Seaweed salad is surprisingly easy to make, and you’ll find the full recipe below. Arame requires a 5-to-10-minute soak in cool water. During that time, you can whisk together the dressing and chop the vegetables.

Drain the arame, then squeeze out any excess water. Return it to the bowl, add the prepared vegetables, pour in the full batch of dressing, and stir it all together. How’s that for easy?

Reserve the avocado until just before serving since it browns over time. The recipe keeps well in the refrigerator for up to four days.

This seaweed salad is a fun and nutritious side salad. Serve it with Japanese cuisine and beyond at any time of year.

You can turn this salad into a complete meal by topping it with Crispy Baked Tofu or prepared fish or shrimp, perhaps on a bed of brown rice. You could even skip the sesame dressing and serve it in place of the kale in my Build-Your-Own Buddha Bowls.

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This seaweed salad is colorful, delicious, and boldly flavored with sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun twist on the concept. 

Seaweed Salads

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

 It has survived not only five centuries, but also the leap into electronic typesetting, remaining essenti

ally unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distrib

ution of letters, as opposed to using 'Content here, content here', making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for 'lorem ipsum' will uncover many web sites still in their infancy. Various versions have evolved over the years, sometimes by accident, sometimes on purpose (injected humour and the like).

Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of "de Finibus Bonorum et Malorum" (The Extremes of Good and Evil) by Cicero, written in 45 BC. This book is a treatise on the theory of ethics, very popular during the Renaissance. The first line of Lorem Ipsum, "Lorem ipsum dolor sit amet..", comes from a line in section 1.10.32

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