![]() Now, “diets” are not just about the end goal of losing weight, people are taking a much more holistic view of what they eat. Gone are the days of fad diets that promised massive weight Staff communication with customers is also important in building trust that they are safe to eat here. Ensuring an inclusive menu takes careful pre-planning and training. The same goes for the ingredients you source. Preparation surfaces, utensils, cooking ware, serving plates all must be free from any cross-contamination. The ability to cook and serve patrons with these allergies is key. These allergens represent 90 per cent of food allergies. Tree nuts, sesame seeds, milk, eggs, fish (including shellfish), soy, wheat,Īnd sulphites. Health Canada identifies the “Priority 9” allergens: peanuts, Food allergies and restrictions are serious and yourĮstablishment’s ability to prepare and serve an inclusive menu is critical. That means that every fourth group of diners has someone Seven per cent of people self-report a food allergy When considering whether or not this format may be for you and your business, think about the fact that The Hartman Group reports that 65 per cent of consumers are looking for short ingredient lists and 58 per cent of consumers are looking for ingredients they recognize (2017). ![]() Vanilla Ice Cream: Cream, vanilla bean, sugar See a short list of ingredients with words they can pronounce.įor example, on a menu, this might look like:įresh mushrooms, vegetable broth, butter, herbs and a touch of wine ![]() The health-conscious consumer is looking for “real food”. Typically, you don’t see ingredients on a menu but maybe you “Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.” – Albert Einstein. That they have five times the household penetration of meat alternatives thatĬanada does today (Nielsen Homescan, March 2019). This is just the start looking at the U.K. Veggies is promoted along with plant-based protein sources (Technomic Inc,Ģ019). Have had a positive reaction to Canada’s new food guide – where a half plate of Again according to Mintel, 42 per cent of women ages 18 –Ĥ4 are looking to reduce their meat consumption (2019). ![]() When it comes to millennials the percentage is The number of people looking for meat alternatives to almost nearly one third Per cent) and vegetarians (five per cent) is relatively small, the number ofįlexitarians (25 per cent) and those looking to reduce their meat intake boost It’s important to note that while the number of vegans (two This is followed by the sustainability and treatment of animals. When it comes to healthy meal options and consumer tastes, here are key trends to watch out for and incorporate into your business in the coming year:Īccording to the Plant-Based Foods Survey by Nielsen (2019), the number one reason people are eating more plant-based products is health. While “healthy” can be a subjective term, by offering a wider variety of plant-based and food restriction-inclusive options, you can capitalize on this movement. This wasn’t always the case, however changing consumer habits and tastes have indicated that in general, customers are looking for healthier food when dining out.Īs the foodservice adjusts to new challenges, one way businesses can diversify their menu to succeed in 2020, is to incorporate healthier options into their offerings. One third of Canadians are looking for healthy choices at fast-food restaurants (Mintel, 2019).
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