{"version":"1.0","provider_name":"Gordon Food Service","provider_url":"https:\/\/gfs.ca\/en-ca","author_name":"Cody Rivers","author_url":"https:\/\/gfs.ca\/en-ca\/ideas\/author\/crivers\/","title":"Understanding Clean Label Ingredients in Your Foodservice Operation","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bhrsR1JC5E\"><a href=\"https:\/\/gfs.ca\/en-ca\/ideas\/understanding-clean-label-ingredients-in-your-foodservice-operation\/\">Understanding Clean Label Ingredients in Your Foodservice Operation<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gfs.ca\/en-ca\/ideas\/understanding-clean-label-ingredients-in-your-foodservice-operation\/embed\/#?secret=bhrsR1JC5E\" width=\"600\" height=\"338\" title=\"&#8220;Understanding Clean Label Ingredients in Your Foodservice Operation&#8221; &#8212; Gordon Food Service\" data-secret=\"bhrsR1JC5E\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/gfs.ca\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/national-nutrition-month-healthy-lifestlye.jpg","thumbnail_width":760,"thumbnail_height":400,"description":"Clean labels are part of the National Restaurant Association top 10 trends for 2015. In 2013, the New Nutrition Business (NNB) declared clean labels as the predominant trend. How can we integrate clean labels into a food service operation? We first have to understand what the concept of a clean label is. The FDA (Food [&hellip;]"}