that don't skimp on flavor.
Menuing a few dishes as better-for-you alternatives may be good business. According to the 2008 Food & Health Survey conducted by the International Foodservice Information Council (IFIC), 67% of Americans have made changes to improve the healthfulness of their diet in the last year. And the National Restaurant Association's (NRA) consumer research tell us that three in four adults say they are trying to eat healthier now at restaurants than they did two years ago. It seems that many chefs have taken notice: In NRA's 2009 Restaurant Industry Forecast, nutrition and health ranked as the number-one culinary theme among American Culinary Federation chefs surveyed.
Although dining habits may be shifting for some, one thing remains unchanged—diners aren't willing to sacrifice flavor. Our chefs have developed new recipes that answer the call for lighter fare, but keep the overall eating experience firmly planted in culinary satisfaction.
Behind the Recipes
Mediterranean Roasted Potato Salad
This is a fresh alternative to the traditional potato salad bound with heavy dressings or mayonnaise. Our chefs quarter, season and roast red-bliss potatoes, then combine them with roasted red and yellow peppers, sun dried tomatoes, red onion, kalamata olives and fresh basil. Kraft Sun Dried Tomato Vinaigrette binds the salad, bringing in the intense, sweet flavor of the sun dried tomato and the clean profile of the cold-pressed extra-virgin olive oil. They garnish the salad with crumbled feta, introducing a contrasting mouthfeel and a welcome tanginess.
Nutritional Bonuses
- excellent source of vitamin C
- good source of vitamin A
Farm-Fresh Veggie Salad
Getting diners excited about vegetables has never looked so good. Indeed, 81% of U.S. consumers who are ordering salad more frequently from restaurants are doing so because they are trying to eat healthier.¹ Our chefs paint a Mediterranean picture with this dish, displaying great texture and color with French green beans, sugar snap peas, grape tomatoes, red and yellow peppers, red onion, cucumber and broccoli slaw. Kraft Greek Vinaigrette with Feta Cheese brightens the profile.
Nutritional Bonuses
- excellent source of vitamin C
- good source of vitamin A
Sugar-Free Gelatin "Cocktails"
This light dessert is both refreshing and breezy, and introduces an on-trend profile of the "cocktail" in a better-for-you profile. Jell-O Brand Assorted Citrus Suger Free Low Calorie Gelatin Dessert adds color, and two or three citrus varieties can be used in combination for a fresh burst of flavor.
Nutritional Bonuses
- low fat
- low calorie
- low sodium
Jeff Basalik,
Executive Corporate Chef,
Kraft Culinary Centre
Chef Basalik's Tips
- Call out better-for-you options in a special section of your menu or add symbols next to them.
- Descriptions of these dishes have to captivate. Persuasive language is crucial here. Call out the wholesome ingredients in the dish. Use words like "fit" and "smart."
- Scale back portion sizes.
"It's definitely a challenge, but one we need to face together. There's a need out there for more options."
¹ Source: 2009 Salad Consumer Trend Report, Technomic