Vilore Foods Company

The Unhealthiest Dish You Can Order at a Mexican Restaurant—and What to Order Instead

Keep the flavor and ditch the fat when you make a healthier version.

15 Easy Steak Recipes That Beef Up Your Meat Game

Sometimes, a steak with salt and pepper is all you need. Other times, you wish there were more creative ways to cook a steak. But how much can you actually do to something that cooks in mere minutes? It's all in the seasoning and the sauces! Try these easy recipes the next time you're craving steak.

The Healthiest and Worst Doughnuts, Breakfast Sandwiches, and Coffees at Dunkin' Donuts

Food Product Packaging Trends

We highlight the top food product packaging trends that are aiding in the growth of packaging importance and brand differentiation.

20 Vegetarian Dishes That Are Packed With Protein

Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein.

10 Vegetables That Can Substitute for Meat

Pretty much anything you used to eat can be made with plant-based ingredients – even really meaty dishes like burgers, meatballs, and Buffalo wings. Get your veg on with these 10 substitutes.

Surprisingly Creative Ways to Cook with Frozen Fruit

Stock up on your favorite frozen fruit to make one of these delicious, nutritionist-approved recipes all year round.

Fortification: How Food Companies Fool You

Does fortifying sugary drinks, cookies, chips, or candy with extra vitamins and minerals make them healthier? Hardly...but it does make consumers THINK they're healthier.

Food Companies and Dietitians: Who Should You Trust?

If you've struggled with where to find reliable nutrition information, you'll want to read this guide.

Nutrition research is deeply biased by food companies. A new book explains why.

The food industry has borrowed from the tobacco industry when it comes to distorting science.

Lots of food companies are using pea protein. Can your body?

The pea may be the new power ingredient, but its protein availability is only average.

Why food companies should be more afraid of water scarcity

An environmental sustainability group found many U.S. food companies have a long way to go to improve water efficiency and other practices.

Are Dietitians Being “Bought Off” by Junk Food Companies?

A new survey shows that registered dietitians are uncomfortable with Coca-Cola, PepsiCo and Hershey being sponsors of the Academy of Nutrition and Dietetics.

6 Dangerous Things You're Buying From The Health Food Store

The health food store is your go-to place for your favorite homemade shampoo ingredients, household cleaners that aren't terrifyingly toxic, and Annie's Organic Macaroni and Cheese.

Building a Food Store using Redux and Angular

When applications get complex, it can be difficult to manage their data. Learn how to use the state management library Redux to build a food store.

and Why Are Plant-Based Food Companies Getting Such Bad Ones?

How is a 'sustainability' rating for Beyond Meat below Tyson Foods, Exxon and PG&E?

How food companies can get ahead of stakeholder demands

They recommend that food companies create an internal system to measure the impacts of all environmental and sustainability activities against each other.

4 sustainability strategy questions food companies should be asking

Food companies need to start asking themselves the hard questions about their supply chains like who is it helping and hurting and how can it change.

Farmers and food companies can build resilient supply chains

So the global challenge is clear: We need to sustainably feed 9 billion people in 2050, while building the resilience of farmers and food companies AND concurrently making agriculture part of the climate solution, not an increasingly large part of the problem. Daunting? Well, yes of course, but that is why it is a “global challenge” and not just something that incremental change will solve. There is nothing new in this story and many of the things we need to do are known…

Tipping Guidelines For Non-Restaurant Services

Tipping etiquette outside of restaurant can feel like a gray area. These guidelines will help.