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Health and Nutrition in Fast Food Industry

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Health and Nutrition in Fast Food Industry

  1. 1. 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
  2. 2. 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 0304
  3. 3. Health and Nutrition: The State of the Industry 01
  4. 4. 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
  5. 5. Fast Food Restaurants clean up their Menus 02
  6. 6. 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
  7. 7. In January’15, Pizza Hut became the first national quick-service chain to offer pizza certified gluten-free by Gluten Intolerance Group
  8. 8. In January’15, Taco Bell said it had reduced sodium across its menu an average of 15 percent over five years
  9. 9. 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
  10. 10. In April’15, Chipotle becam e the first national restaurant chain to remove all genetically modified ingredients from menu items served at U.S. locations
  11. 11. 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
  12. 12. 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
  13. 13. 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
  14. 14. Fast Food Healthy Options 03
  15. 15. Chipotle Mexican Grill Inc. debuted its vegan Sofritas, opening a large new market in its yearlong rollout of the tofu-based menu item
  16. 16. Dunkin‘ Donuts introduced almond milk as a nondairy option at most U.S. locations
  17. 17. Taco Bell introduced a Cantina Power menu line that emphasized protein. Pictured here is the Cantina Power Grilled Chicken Bowl
  18. 18. 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
  19. 19. McDonald’s Healthy Food Push
  20. 20. 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
  21. 21. Chicken & Hummus Bistro Box from Starbucks
  22. 22. Wendy's Strawberry Fields Chicken Salad includes the antioxidant- rich berry
  23. 23. Regulations in Fast Food Industry 04
  24. 24. 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 Nutrition Preparation 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
  25. 25. 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
  26. 26. Thank You Amit Kumar Das @AmitDas_2030

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