Health and Wellness: Top Focus for Foodservice Operators

In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.

In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.

As restaurant concepts go after aging baby boomers and families concerned about childhood obesity, they are looking to differentiate the menu with good-for-you items. And manufacturers are obliging.

Whole grains are getting a big push in product and menu development as manufacturers and operators follow the USDA’s advice to eat three or more servings a day. Some foodservice packaging is even showing up with the Whole Grain Stamp that’s printed on over 800 retail products, reports Cindy Harrington of the Boston-based Whole Grains Council, the originators of the icon. The graphic stamp indicates the grams of whole grains in a serving.

Research by USA Rice Federation revealed that whole grain brown rice and rice blends are key products of interest for foodservice operators—almost 45 percent of those surveyed use multi-rice blends. Several companies market these products to foodservice, making it easier than ever to offer unusual whole-grain sides, salads and soups.

Excerpt from Restaurant Business Magazine’s December 2006 article, “2007 Preview: Health and Wellness.” Reprinted with permission of Ideal Media, LLC.