Food Trends Film 2014 - 2015: Health & Well-Being

Restaurants are now offering a range of healthy eating choices, from lighter options with the calorie count clearly displayed to nutrient dense superfoods. Chefs are catering to the ‘healthy lifestyle experience’, reducing salt, sugar and fat levels, and serving more fruit, vegetables, fresh herbs, fish and grains. The way we define nutrition and healthy foods varies from person to person. Some consumers choose to avoid gluten or dairy, for example, not because they have an allergy or intolerance but for lifestyle reasons. This means chefs are expected to be more accurate in the way they label their menus and use alternative methods to create allergen-free sauces and dressings. Chefs are also using new ways to intensify taste and aromas such as steaming, sous-vide and pickling. Research shows that what’s healthy for eaters is good for business. Chain restaurants that increased their low-calorie offerings increased traffic and total sales, while those who decreased healthy options witnessed a proportionately larger drop in sales. Chefs still know that their menus should be balanced to meet consumer needs and there can be no compromise on taste.

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