Almost half of consumers (44%) say that they try to eat mostly healthy, according to Technomic’s recent Healthy Eating report. For those consumers, sandwiches are still a great option. In fact, according to Technomic’s 2018Sandwich report, 61% of consumers eat a sandwich at least once a week, making better-for-you sandwiches an area of opportunity.
The way in which better-for-you sandwiches are now being built is changing. In the past, offering better-for-you options on sandwich menus meant simply adding more veggies and leaving off the mayonnaise and cheese, but today, it can mean other things, too.
Here are a few ways operators are making sandwiches more appealing to health-conscious diners.
Sustainable ingredients and practices
According to Technomic’s Healthy Eating report, 40% of consumers say that they think sustainable food items are slightly or much healthier than their non-sustainable counterparts. Operators can capitalize on this by promoting the health-halo that sustainable foods provide.
From salmon to turkey, labeling proteins and other ingredients as sustainable can help increase the number of consumers interested in ordering them. In Technomic’s Healthy Eating report, 57% of consumers say they would be more likely to buy sustainable foods, and 22% would pay more for them.
Clean-label options
When consumers want to order healthier items, according to Technomic’s Healthy Eating report, 61% say they look for menu claims of natural ingredients, while just 37% look for items labeled as healthy. As for that terms they think indicate health, 75% say they think preservative free foods are healthier, while 71% say the same about hormone-free foods, 68% say they think antibiotic-free foods are and 64% say that GMO-free foods are healthier.
For operators that want to sell sandwiches to the healthy crowd, choosing natural ingredients can be a great help. For instance, mayonnaise made with all-natural olive oil, turkey that’s antibiotic-free or all-natural wheat bread can all help encourage customers to choose that option. Draw inspiration from Au Bon Pain, which offers its Chipotle Turkey & Avocado sandwich—antibiotic-free turkey with fresh avocado, cheddar, tomato bruschetta, arugula and chipotle mayo on ciabatta.
Better-for-you ingredients
Beyond health-halo labels and sustainability, another way that operators are upgrading sandwiches to appeal to diners who want healthy options is by offering options made with healthier ingredients. According to Technomic’s 2018 Sandwich report, 47% of consumers consider health an important factor when deciding where to purchase a sandwich, and nearly one-fifth (17%) say they that when they choose a sandwich over another entrée option, it’s because the sandwich is the healthier choice.
For instance, sandwiches made with whole-grain wheat bread instead of white bread, or sandwiches that omit the bread completely, are being added to menus to appeal to those watching their carb intake. At Jimmy Johns, diners can order their sandwiches “Unwich” style – wrapped in lettuce leaves instead of bread.
Lighter proteins are also popping up—from tofu sandwiches to pastrami sandwiches made with turkey instead of beef—and for good reason. According to Technomic’s 2017 Center of the Plate: Poultry report, 59% of consumers say they think that turkey is healthier than beef or pork, and 32% think turkey’s healthier than chicken.
For diners looking to order healthier, better-for-you options in restaurants, sandwiches are a great choices. From hearter whole-grain breads to sustainable ingredients to lighter protein options, operators are listening to what consumers want and adjusting their menus accordingly. Update your menu today by switching out beef for turkey, offering unique carrier options and swapping standard condiments for ones that are all-natural and free of preservatives.
This post is sponsored by Butterball Foodservice