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