An increasing number of operators are removing additives from ingredients used in their menu items and also introducing more healthful dishes Health and Nutrition in the Fast Food Industry By-Amit Kumar Das
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An increasing number of operators are removing additives from ingredients used in their menu items and also introducing more healthful dishes
Health and Nutrition
in the
Fast Food Industry By-Amit Kumar Das
Health and Nutrition: The State of the Industry
Fast Food Restaurants clean up their Menus
Fast Food Healthy Options
Key Topics
Regulations in Fast Food Industry
01 02
03 04
Health and Nutrition: The State of the Industry
01
The industry has done a lot of work in increasing the healthfulness of menu items. The growth of various vegetables, fruits, and lean proteins on quick-serve menus as proof of the progress
Kids’ Meal There is a lot of focus on kids’ meals, with the aim of educating a new
generation of diners who may be the most nutritionally savvy yet
Powerful Protein From the increased attention on turkey burgers and seafood to Greek yogurt
and legumes, more quick-serve brands are aiming to deliver a powerful protein punch through their new product pipeline
Premium Produce Top-growing vegetables in the quick-service industry include kale, butter
lettuce, radish, arugula, serrano and ancho peppers, beets, and even sweet potatoes, eggplant, and edamame. Kale, the fastest-growing vegetable on
quick-serve menus, has seen 835.4 percent growth since 2010
Fast Food Restaurants clean up their Menus
02
In December 2014, Carl’s Jr. introduced an All-
Natural Burger made of grass-fed, free-range beef
raised without added hormones, antibiotics or
steroids
In January’15, Pizza Hut became the first national quick-service
chain to offer pizza certified gluten-free by
Gluten Intolerance Group
In January’15, Taco Bell said it had reduced sodium across its menu
an average of 15 percent over five years
In
March’15, McDonald’s said it would stop
selling chicken treated with human antibiotics in the U.S., in response to consumer demands
for transparency
In
April’15, Chipotle became the first national restaurant chain
to remove all genetically modified
ingredients from menu items served at U.S.
locations
In May’ 15, Dunkin’ Donuts and Baskin-
Robbins said they would cut salt, sugar and
calories in their menu items over the next two
years. Pictured here is Dunkin' Donuts' Sliced
Turkey Breakfast Sandwich
In May’ 15, Noodles & Company said it
would cut artificial ingredients from its
menu and focus its brand awareness efforts on cooked-to-order, non-processed ingredients
In May’15, Panera Bread issued a “No-No
List” of ingredients it had stripped or would toss
from its recipes. Panera Commits to Kick Out
Additives By 2016
Fast Food Healthy Options
03
Chipotle Mexican Grill Inc. debuted its vegan
Sofritas, opening a large new market in its
yearlong rollout of the tofu-based menu item
Dunkin‘ Donuts introduced almond milk as a nondairy option at most
U.S. locations
Taco Bell introduced a Cantina Power menu line that emphasized
protein. Pictured here is the Cantina Power Grilled
Chicken Bowl
The Amazing Greens
smoothie from Jamba Juice combines kale, lemon, peach juice,
peaches, bananas and pumpkin seeds. Not only is it high in vitamins A, C and K, as well as folate and manganese, but it
also has 11 grams of protein
McDonald’s Healthy Food Push
SUBWAY FRESH FIT® meals let you
choose from any one of subs, wraps or salads,
low fat sides and drinks. And there is also a
SUBWAY FRESH FIT® meal for Kids
Chicken & Hummus Bistro Box from
Starbucks
Wendy's Strawberry Fields Chicken Salad
includes the antioxidant-rich berry
Regulations in Fast Food Industry
04
With thousands of fast food restaurants serving millions of customers each day around the country, the Food and Drug Administration (FDA) works to ensure the safety of the food in both major franchise stores and small fast food
establishments
FDA requires that fast food workers complete a food handling course. The course educates the workers on how to spot the major causes of food-borne illnesses, such as salmonella and E. coli
FDA Regulations
Food Handling
Nu
trit
ion
P
rep
aration
Food
Storage
During preparation, the food may come into contact with surfaces
that had previously been in contact with contaminated
items. Workers must comply with FDA guidelines to avoid contamination of food
With growing concerns of obesity, diabetes and heart
disease, the FDA has instituted rules that fast food restaurants
must display the nutritional information on its products
Environmental factors in food storage areas can cause spoilage, such as temperature, humidity and barometric pressure. An FDA rule states that eggs should be dried and chilled at
temperatures below 45 degrees F to prevent the growth of Salmonella Enteritidis bacteria
Quick-serve operators are wrestling with menuboard optimization in light of new calorie-labeling rules by FDA. Calories are only one measure of labeling. In future, other factors such as sodium, fats, cholesterol,
or even allergens, etc., will be mandated
Thank You Amit Kumar Das
@AmitDas_2030
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