A leading expert on menu trends in US restaurants has highlighted a shift in focus from operators talking about removing salt, fat and sugar from dishes to adding what’s perceived as healthy additions to meals.
At her “State of the Plate” address at the MUFSO Super Show in the US, Nancy Kruse noted how restaurants are adding “food with benefits” such as avocado. For example, Chick-fil-A’s Grilled Chicken Cool Wrap includes the ingredient.
Even the likes of Brussels sprouts, broccoli, cauliflower and kale are appearing on menus, she pointed out.
National Restaurant News reports that Kruse said this “addition” approach differs from the “subtraction model” when unhealthy elements such as fat, salt and sugar are removed for health-conscious consumers.
Whole grains are also appearing more on menus, she said. And protein-rich products are not disappear as protein has not been “demonised” like fat, sugar and salt.
