The Future of Menu Marketing

The LEAN Act provides information on food components people may be looking to monitor more closely, like calories and cholesterol, as well as beneficial nutrients like protein and fiber. Such information is important to consider when looking at nutrient density. Two jelly donuts may have around the same number of calories as a whole-wheat bagel and cream cheese, but the latter is lower in fat, and provides fiber and calcium.

DISCLOSURE DRIVES CHANGE

Since 1994, NLEA has required food manufacturers to provide nutrition information on nearly all packaged foods. A survey conducted by the Retail Bakers of America, McLean, VA, found that the demand for low-fat and low-sugar items increased by 65% after NLEA was implemented. To address the growing demand, 79% of retailers said they developed new products.

Trans-fat labeling on packaged food, which went into effect on Jan. 1, 2006, led many companies to reformulate their products to remove trans. “Because of increased consumer awareness of trans fats, coupled with mandatory labeling of trans fats in foodservice in select areas of the country, hydrogenated oil usage in foodservice has been cut in half in the past two years,” says Bill McCullough, director of marketing, Bunge Oil, Bunge North America, St. Louis. “Unfortunately, many trans-free solutions are high in saturated fatty acids. It is important that foodservice formulators consider the overall fatty acid profile of the oil to maintain a healthier frying formula, and in case menu labeling will require saturated fat disclosure in the future.”

Frying—the most-popular foodservice preparation method, according to Mintel, Chicago—not only cooks food, it adds desirable color, flavor and texture. But operators can take steps to improve the relative healthfulness of fried foods. “In the past few years, consumer interest in healthy eating has increased, even as the popularity of fried foods, in particular finger foods and appetizers, grows,” says Linda Brugler, senior product manager, Frymaster LLC, Shreveport, LA. “Fortunately, there is increasing knowledge on optimal ways to prepare fried foods so they can be part of the health and wellness trend.” Key considerations include choosing the right fryer, oil (zero trans, low saturates) and maintenance program.