Better burger
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The document discusses building a healthier burger option by finding alternatives to the existing burger's components to reduce calories, fat, and carbohydrates. It notes the current burger has more calories and fat than competitors and is high in carbohydrates. Nutrition information is provided for the existing bun and cheese versus lower-calorie, lower-fat alternatives. A reimagined burger using alternative components is projected to have fewer total calories, less fat, and fewer carbohydrates than the current best-selling burger.
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Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that replacing the standard bun and cheese with lower-calorie alternatives reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger option.
Satterly Better burger
The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, combined with alternative cheese having 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger having 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a healthier choice for health-conscious customers.
Dawson Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that the current bun has 260 calories, 5g fat, and 45g carbs while an alternative bun has 140 calories, 2g fat, and 27g carbs. The current cheese has 125 calories, 9g fat, and 1g carbs, while an alternative cheese has 70 calories, 4g fat, and 1g carbs. Combining these alternatives results in a better burger with 410 calories, 19g fat, and 28g carbs, providing a healthier choice than the original 585 calorie, 27g fat, 46g carb
Better burger
VanderWall's Better Burger is developing a healthier version of their best-selling burger by finding alternative components that have fewer calories, fat, and carbohydrates. Their current bun has 260 calories and 5g of fat, while an alternative bun being considered has 140 calories and 2g of fat. Similarly, their current cheese has 125 calories and 9g of fat, whereas an alternative cheese has 70 calories and 4g of fat. By making these ingredient substitutions, the total calories of their new "Better Burger" would be reduced to 410 with 19g of fat and 28g of carbohydrates, compared to 585 calories and 27g of fat for their original best seller.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing burger's components to reduce calories, fat, and carbohydrates. It identifies the bun and cheese as areas for improvement, noting an alternative bun has fewer calories, fat, and carbs than the current bun. A new "Better Burger" is proposed with lower totals for calories, fat, and carbs compared to the original "Best Seller" burger.
Seils better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs in the standard cheese. With the alternatives, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs as the best seller.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
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Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that replacing the standard bun and cheese with lower-calorie alternatives reduces the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger option.
Satterly Better burger
The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, combined with alternative cheese having 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger having 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a healthier choice for health-conscious customers.
Dawson Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that the current bun has 260 calories, 5g fat, and 45g carbs while an alternative bun has 140 calories, 2g fat, and 27g carbs. The current cheese has 125 calories, 9g fat, and 1g carbs, while an alternative cheese has 70 calories, 4g fat, and 1g carbs. Combining these alternatives results in a better burger with 410 calories, 19g fat, and 28g carbs, providing a healthier choice than the original 585 calorie, 27g fat, 46g carb
Better burger
VanderWall's Better Burger is developing a healthier version of their best-selling burger by finding alternative components that have fewer calories, fat, and carbohydrates. Their current bun has 260 calories and 5g of fat, while an alternative bun being considered has 140 calories and 2g of fat. Similarly, their current cheese has 125 calories and 9g of fat, whereas an alternative cheese has 70 calories and 4g of fat. By making these ingredient substitutions, the total calories of their new "Better Burger" would be reduced to 410 with 19g of fat and 28g of carbohydrates, compared to 585 calories and 27g of fat for their original best seller.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing burger's components to reduce calories, fat, and carbohydrates. It identifies the bun and cheese as areas for improvement, noting an alternative bun has fewer calories, fat, and carbs than the current bun. A new "Better Burger" is proposed with lower totals for calories, fat, and carbs compared to the original "Best Seller" burger.
Seils better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs in the standard cheese. With the alternatives, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs as the best seller.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the standard bun. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
KPujdak better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, and how substituting them would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in the new "Better Burger".
Evans Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Nutrition information is provided showing that switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of the original 260 calories, 5g of fat, and 45g of carbohydrates, and using an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than the existing cheese with 125 calories, 9g of fat, and 1g of carbohydrates would result in a new "Better Burger" with 410 calories
VanderWall's Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g fat, and 27g carbohydrates instead of 260 calories, 5g fat, and 45g carbohydrates, and alternative cheese with 70 calories, 4g fat, and 1g carbohydrates rather than 125 calories, 9g fat, and 1g carbohydrates. These changes would result in the new burger having 410 calories, 19g fat, and 28g carbohydrates rather than the current 585 calories, 27g fat, and 46g carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternative ingredients that have fewer calories, fat, and carbohydrates than the standard burger. It shows that replacing the standard bun and cheese with alternative options reduces the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to make the burger a healthier choice for health-conscious customers.
Van dyk better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. Also switching to an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates in the original cheese. The result is a new better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather
MVanderWall's Better Burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By replacing the standard bun with one containing 140 calories, 2g of fat, and 27g of carbs instead of 260 calories, 5g of fat, and 45g of carbs and substituting a cheese with 70 calories, 4g of fat, and 1g of carbs rather than 125 calories, 9g of fat, and 1g of carbs, the total calories of the new burger would be reduced to 410 with 19g of fat and 28g of carbs compared to the original's
Applewhite better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives with lower calories and fat. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and using a cheese with 70 calories and 4g of fat rather than 125 calories and 9g of fat could create a better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the current 585 calories, 27g of fat, and 46g of carbohydrates.
Kits Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It analyzes the nutrition of the current bun and cheese and identifies lower-calorie, lower-fat alternatives. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and an alternative cheese with 70 calories and 4g of fat instead of 125 calories and 9g of fat would result in a revised burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the original version with 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger hannah dooley
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing showed an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs.
Cleggett Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories, 2g fat, and 27g carbs instead of the original 260 calories, 5g fat, and 45g carbs, and an alternative cheese with 70 calories, 4g fat, and 1g carbs instead of the original 125 calories, 9g fat, and 1g carbs would result in a new burger with fewer total calories (410 vs 585), less total fat (19g vs 27g), and lower total carbohydrates (28g vs 46g), providing a healthier choice for
Kooiman Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbohydrates compared to 260 calories, 5g fat, and 45g carbohydrates for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbohydrates versus 125 calories, 9g fat, and 1g carbohydrates previously. With the changes, the total calories drop from 585 to 410, fat decreases from 27g to 19g, and carbohydrates fall from 46g to 28g for a better burger.
Kamp's Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It details finding lower-calorie, lower-fat alternatives for the bun and cheese to reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in order to attract customers avoiding high-calorie, high-fat menu items.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates from the standard bun. Similarly, replacing the standard cheese with an alternative cheese that has 70 calories, 4g of fat, and 1g of carbohydrates instead of 125 calories, 9g of fat, and 1g of carbohydrates from the standard cheese would result in an improved burger with 410 calories, 19g of fat, and
Van ryn better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows the nutrition facts of the current bun and cheese alongside proposed alternatives, and calculates that switching to the alternative ingredients would reduce the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better option for health-conscious customers.
Better burger
The document discusses making their best-selling burger healthier by finding alternative components with fewer calories, fat, and carbohydrates. It shows their current cheese has 125 calories and 9g of fat while an alternative has 70 calories and 4g of fat. Their best seller previously had 585 calories, 27g of fat, and 46g of carbs, while the new better burger has 410 calories, 19g of fat, and 28g of carbs.
McDonald Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbs and replacing the cheese with an alternative that has 70 calories, 4g of fat, and 1g of carbs would result in a better burger with fewer total calories at 410, less total fat at 19g, and lower total carbohydrates at 28g.
Matt Taylor, ADAS
This document discusses a panel presentation on how the digestate market will develop. It provides information on analyses of different organic materials including cattle slurry and various types of crop-based digestates. It discusses results from field trials on ammonia emissions following application of these materials. Guidelines are presented for use of farm digestates, including knowing the nutrient content, accurate application, and integrating use into nutrient management plans. Restrictions on use of pasteurized versus non-pasteurized digestates are outlined for different cropping categories.
La tecnologia y su incorporacion
El documento describe la historia de la tecnología en Venezuela desde la época precolombina hasta la actualidad, destacando hitos como la creación del Ministerio de Ciencia y Tecnología en 1999, el lanzamiento de satélites como Miranda en 2008 y Simón Bolívar en 2012, e iniciativas del gobierno para promover el uso de la tecnología en la educación a través de proyectos como Canaima y la dotación de tabletas a estudiantes.
Tjb advertising meetings
The document appears to be about meetings related to TJB Advertising. It does not provide any details about specific meetings, such as dates, attendees, or agenda items. The title "TJB Advertising Meetings" suggests that the document is likely an agenda or schedule for upcoming meetings related to the advertising company TJB.
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KPujdak better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, and how substituting them would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in the new "Better Burger".
Evans Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Nutrition information is provided showing that switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of the original 260 calories, 5g of fat, and 45g of carbohydrates, and using an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than the existing cheese with 125 calories, 9g of fat, and 1g of carbohydrates would result in a new "Better Burger" with 410 calories
VanderWall's Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g fat, and 27g carbohydrates instead of 260 calories, 5g fat, and 45g carbohydrates, and alternative cheese with 70 calories, 4g fat, and 1g carbohydrates rather than 125 calories, 9g fat, and 1g carbohydrates. These changes would result in the new burger having 410 calories, 19g fat, and 28g carbohydrates rather than the current 585 calories, 27g fat, and 46g carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternative ingredients that have fewer calories, fat, and carbohydrates than the standard burger. It shows that replacing the standard bun and cheese with alternative options reduces the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to make the burger a healthier choice for health-conscious customers.
Van dyk better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. Also switching to an alternative cheese with 70 calories, 4g of fat, and 1g of carbohydrates rather than 125 calories, 9g of fat, and 1g of carbohydrates in the original cheese. The result is a new better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather
MVanderWall's Better Burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. By replacing the standard bun with one containing 140 calories, 2g of fat, and 27g of carbs instead of 260 calories, 5g of fat, and 45g of carbs and substituting a cheese with 70 calories, 4g of fat, and 1g of carbs rather than 125 calories, 9g of fat, and 1g of carbs, the total calories of the new burger would be reduced to 410 with 19g of fat and 28g of carbs compared to the original's
Applewhite better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives with lower calories and fat. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and using a cheese with 70 calories and 4g of fat rather than 125 calories and 9g of fat could create a better burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the current 585 calories, 27g of fat, and 46g of carbohydrates.
Kits Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It analyzes the nutrition of the current bun and cheese and identifies lower-calorie, lower-fat alternatives. Introducing an alternative bun that has 140 calories and 2g of fat instead of 260 calories and 5g of fat and an alternative cheese with 70 calories and 4g of fat instead of 125 calories and 9g of fat would result in a revised burger with 410 calories, 19g of fat, and 28g of carbohydrates rather than the original version with 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger hannah dooley
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing showed an alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the new burger has 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs.
Cleggett Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories, 2g fat, and 27g carbs instead of the original 260 calories, 5g fat, and 45g carbs, and an alternative cheese with 70 calories, 4g fat, and 1g carbs instead of the original 125 calories, 9g fat, and 1g carbs would result in a new burger with fewer total calories (410 vs 585), less total fat (19g vs 27g), and lower total carbohydrates (28g vs 46g), providing a healthier choice for
Kooiman Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing shows an alternative bun has 140 calories, 2g fat, and 27g carbohydrates compared to 260 calories, 5g fat, and 45g carbohydrates for the original. An alternative cheese has 70 calories, 4g fat, and 1g carbohydrates versus 125 calories, 9g fat, and 1g carbohydrates previously. With the changes, the total calories drop from 585 to 410, fat decreases from 27g to 19g, and carbohydrates fall from 46g to 28g for a better burger.
Kamp's Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to more health-conscious customers. It details finding lower-calorie, lower-fat alternatives for the bun and cheese to reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g in order to attract customers avoiding high-calorie, high-fat menu items.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbohydrates instead of 260 calories, 5g of fat, and 45g of carbohydrates from the standard bun. Similarly, replacing the standard cheese with an alternative cheese that has 70 calories, 4g of fat, and 1g of carbohydrates instead of 125 calories, 9g of fat, and 1g of carbohydrates from the standard cheese would result in an improved burger with 410 calories, 19g of fat, and
Van ryn better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows the nutrition facts of the current bun and cheese alongside proposed alternatives, and calculates that switching to the alternative ingredients would reduce the total calories of the burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better option for health-conscious customers.
Better burger
The document discusses making their best-selling burger healthier by finding alternative components with fewer calories, fat, and carbohydrates. It shows their current cheese has 125 calories and 9g of fat while an alternative has 70 calories and 4g of fat. Their best seller previously had 585 calories, 27g of fat, and 46g of carbs, while the new better burger has 410 calories, 19g of fat, and 28g of carbs.
McDonald Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories, 2g of fat, and 27g of carbs and replacing the cheese with an alternative that has 70 calories, 4g of fat, and 1g of carbs would result in a better burger with fewer total calories at 410, less total fat at 19g, and lower total carbohydrates at 28g.
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This document discusses a panel presentation on how the digestate market will develop. It provides information on analyses of different organic materials including cattle slurry and various types of crop-based digestates. It discusses results from field trials on ammonia emissions following application of these materials. Guidelines are presented for use of farm digestates, including knowing the nutrient content, accurate application, and integrating use into nutrient management plans. Restrictions on use of pasteurized versus non-pasteurized digestates are outlined for different cropping categories.
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The document discusses building a healthier burger option by finding alternatives to the existing burger's components to reduce calories, fat, and carbohydrates. It notes the current burger has more calories and fat than competitors and is high in carbohydrates. Nutrition information is provided for the existing bun and cheese versus lower-calorie, lower-fat alternatives. A reimagined burger using alternative components is projected to have fewer total calories, less fat, and fewer carbohydrates than the current best-selling burger.
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Michelle Morrison
Michelle Morrison presented on a study comparing a novel tubular anaerobic digestion technology called OBR to a conventional STR design. The study co-digested dairy slurry and glycerol. The OBR was able to successfully digest this mixture and achieved a 28% higher methane yield than the STR under optimal conditions. Continuous agitation improved yields in both systems up to a point, while decreasing retention time had a negative effect. The OBR was more stable but required more energy for temperature control and pumping than the STR. Overall, the OBR performed well and has potential for small-scale anaerobic digestion applications.
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The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, and calculates that switching to the alternative ingredients would reduce the total calories of their best-selling burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus proposed alternatives, finding the alternative bun has 140 calories and 2g fat compared to 260 calories and 5g fat for the original, and the alternative cheese has 70 calories and 4g fat versus 125 calories and 9g fat. Combining the alternative ingredients results in a "Better Burger" with 410 calories, 19g fat, and 28g carbs rather than the 585 calories, 27g fat, and 46g carbs of the original "Best Seller".
Rattler better burger
Rattler is developing a healthier version of their best-selling burger to attract more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 to 410, fat from 27g to 19g, and carbohydrates from 46g to 28g for a better burger option.
Belstra's better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts for the current bun and cheese versus proposed alternatives, and calculates that switching to the alternative ingredients would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Better burger
Bruinius Better Burger is developing a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Their new bun has 140 calories and 2g of fat compared to 260 calories and 5g of fat in the original. The alternative cheese has 70 calories and 4g of fat rather than the original's 125 calories and 9g of fat. Overall, the new "Better Burger" has 410 calories, 19g of fat, and 28g of carbohydrates whereas the original has 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
Bruinius Better Burger is developing a healthier version of their best-selling burger by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and lower carbohydrates. Their new bun has 140 calories and 2g of fat compared to 260 calories and 5g of fat in the original. The alternative cheese has 70 calories and 4g of fat rather than the original's 125 calories and 9g of fat. Overall, the new "Better Burger" has 410 calories, 19g of fat, and 28g of carbohydrates whereas the original has 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, switching to an alternative bun that has 140 calories, 2g fat, and 27g carbohydrates instead of 260 calories, 5g fat, and 45g carbohydrates, and using an alternative cheese with 70 calories, 4g fat, and 1g carbohydrates rather than 125 calories, 9g fat, and 1g carbohydrates. These changes would result in a better burger with 410 calories, 19g fat, and 28g carbohydrates rather than the current best seller's 585 calories, 27g fat, and 46g carbo
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger. It identifies the bun and cheese as areas to reduce calories, fat, and carbohydrates. Alternative buns and cheese are presented with improved nutrition profiles that significantly reduce the total calories, fat, and carbs of the redesigned "Better Burger" compared to the original "Best Seller".
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows the nutrition facts of the current bun and cheese versus lower-calorie alternatives. Developing a burger with the alternative ingredients results in a "New Better Burger" with fewer total calories, fat, and carbohydrates than the original "Best Seller" burger.
Better burger
The document discusses building a healthier burger option by finding alternative components that have fewer calories, fat, and carbohydrates than the standard burger. It analyzes the nutrition of the current bun and proposes an alternative with 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the standard bun. It also compares the nutrition of the current 585 calorie, 27g fat burger to a potential 410 calorie, 19g fat improved burger using alternative buns and cheese.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows the nutrition facts for the current bun and cheese versus proposed alternatives, and calculates that switching to the alternative ingredients would result in the new burger having fewer total calories, less fat, and fewer carbohydrates than the best-selling burger.
Better burger
The document discusses building a healthier burger option to appeal to health-conscious customers. It identifies that the current burger is avoided due to its high calories, fat, and carbohydrates. The solution is to find alternative components for the bun, patty, and cheese that have lower calories, fat, and carbohydrates. Nutritional comparisons show an alternative bun has 140 calories and 2g fat compared to 260 calories and 5g fat for the original bun. Similarly, alternative cheese and patty options provide reductions in calories and fat. The re-formulated burger would have 410 calories, 19g fat, and 28g carbs versus 585 calories, 27g fat, and 46g carbs for the original
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. An alternative bun contains 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese contains 70 calories and 4g fat versus 125 calories and 9g fat. The new "Better Burger" contains 410 calories, 19g fat, and 28g carbs, representing improvements over the current best seller which has 585 calories, 27g fat, and 46g carbs.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. An alternative bun contains 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese contains 70 calories and 4g fat versus 125 calories and 9g fat. The new "Better Burger" contains 410 calories, 19g fat, and 28g carbs, representing improvements over the current best seller which has 585 calories, 27g fat, and 46g carbs.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. An alternative bun contains 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the standard bun. An alternative cheese contains 70 calories and 4g fat versus 125 calories and 9g fat. The new "Better Burger" contains 410 calories, 19g fat and 28g carbs, representing improvements over the current "Best Seller" which has 585 calories, 27g fat, and 46g carbs.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. Similarly, alternative cheese reduces calories from 125 to 70, fat from 9g to 4g, and keeps carbohydrates at 1g. Overall, the new "Better Burger" has fewer total calories at 410 compared to 585 previously, less total fat at 19g versus 27g, and fewer total carbohydrates at 28g instead of 46g.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. Similarly, alternative cheese reduces calories from 125 to 70, fat from 9g to 4g, and keeps carbohydrates at 1g. Overall, the new "Better Burger" has fewer total calories at 410 compared to 585 previously, less total fat at 19g versus 27g, and fewer total carbohydrates at 28g instead of 46g.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. Similarly, alternative cheese reduces calories from 125 to 70, fat from 9g to 4g, and keeps carbohydrates at 1g. Overall, the new "Better Burger" has fewer total calories at 410 compared to 585 previously, less total fat at 19g versus 27g, and fewer total carbohydrates at 28g instead of 46g.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. Similarly, alternative cheese reduces calories from 125 to 70, fat from 9g to 4g, and keeps carbohydrates at 1g. Overall, the new "Better Burger" has fewer total calories at 410 compared to 585 for the original, less total fat at 19g versus 27g, and fewer total carbohydrates at 28g instead of 46g.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g would reduce the nutrition profile. Similarly, using an alternative cheese with 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates would also help. With these changes, the total calories are reduced from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to make it a better, healthier
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Better burger
- 1. Building a Better Burger Making our best-selling burger into a healthier menu choice
- 2. Problem and Solution • Problem: health-conscious customers avoid our burger because of the calories, fat, and carbohydrates it contains • Solution: Find alternative components for the burger that have less calories, fat, and carbohydrates • Currently our burger has 20% more calories and 3 more grams of fat than out competition. Carbohydrates are growing in popularity as a dietary concern and our burger is loaded with carbohydrates.
- 3. Bun Nutrition Our Bun Calories: 260 Fat: 5 g Carbohydrates: 45 g Alternative Bun Calories: 140 Fat: 2 g Carbohydrates: 27 g
- 4. Cheese Nutrition Our Cheese Calories: 125 Fat: 9 g Carbohydrates: 1 g Alternative Cheese Calories: 70 Fat: 4 g Carbohydrates: 1 g
- 5. A Better Burger Our Best Seller • Total Calories: 585 • Total Fat: 27 g • Total Carbohydrates: 46 g New Better Burger • Total Calories: 410 • Total Fat: 19g • Total Carbohydrates: 28 g 0 5 10 15 20 25 30 Best Seller Better Burger 27 19 Fat (g)