Consumer Trends

What your customers consider healthy

Consumers' perception of what is considered healthy eating at restaurants is changing. Patrons are taking more of a balanced and personal approach; they're seeking out better-for-you foods offset by occasional indulgences. And health-halo claims like "local," "natural," "organic," "sustainable," "whole-wheat" and "free-range" are increasingly driving food choices, according to Technomic's Healthy Eating Consumer Trend Report.

Atkins diet cuts fat

Responding to years of criticism that the Atkins regimen might lead to heart disease and other health problems, the director of research and education for Atkins Nutritionals, Colette Heimowitz, is telling health professionals in seminars around the country that only 20% of a dieter's calories should come from saturated fat.

Feel like everybody blames you for the obesity epidemic? Funny thing is, everybody doesn’t. It was four years of terror for anyone who ever served a...

Singapore, located 90 miles north of the equator on the southernmost tip of the Malaysian Peninsula, is oftentimes perceived as one of the less exotic places...

CHICAGO (March 22, 2011)—As the U.S. Food and Drug Administration (FDA) readies to submit its proposed regulations for the federal menu labeling law by the...

Summer means a few drinks on the patio, but with an eye toward still fitting in the swimsuit. That’s why low-cal drinks are so popular now, popping up on menus like fresh flower blossoms.

Is low-carb eating really here to stay? Plenty of restaurants seem to think so.

Madelyn Alfano decided it was time to slim down. Her menu, that is. The owner of 12 Maria’sItalian Kitchens in southern California, Alfano had always accommodated her fitness-focused patrons’ diets, but recently she took things a step further.

Aquaculture has been practiced worldwide in one form or another for centuries. Lowland fields and rice paddies would often be flooded by strong rains and monsoons. With these floods came an abundance of fish and aquatic organisms which flourished in this vegetation-rich environment.

Do customers really eat the low-fat, low-calorie, low-sodium foods they claim they want restaurants to serve? According to the 2010 Healthy Eating Consumer Trend Report developed by food industry consulting group Technomic, almost 50% of the 1,500 consumers surveyed claim to want healthier foods, but only 25% actually consider nutrition when dining out.

  • Page 13