The goal of maintaining health through food is rooted in global traditions, ingredients and techniques dating back thousands of years. But what makes today’s approach to “feel good” eating unique is how consumers are choosing to balance functional attributes with permissible indulgence to improve quality of life.
Consumers are looking to reduce fatigue, age gracefully, manage weight and improve digestion, for example. Many believe that functional foods can help them be healthy without having to radically change their diets. The use of whole-food ingredients that naturally deliver functional benefits can go a long way toward building trust and keeping consumers happy. That’s true of snacks—such as almond-coconut protein balls in the UAE that tout benefits for energy and heart health. And in Germany, a health-focused restaurant chain serves nutrient-dense dishes like a “vitality salad” filled with fresh watercress, carrots and pumpkin seeds.
When consumers say they choose specific eating patterns to simply “feel better,” it’s clear that the benefits of diet on mental health should not be overlooked. Finding that balance between nutritious and delicious, while ensuring that healthy food is accessible and affordable, should be a goal for manufacturers and restaurateurs alike.
DISCOVER CHEF EMILY'S STORY
Chef Emily Schlag, our featured culinarian, uses her background as a registered dietitian and educator to make healthy eating more approachable. Watch our video to discover how she’s Serving Up Wellness, in the form of a Golden Spiced Ancient Grain Granola with Labneh Korat and Berry-Black Pepper Coulis, featuring Griffith Foods Golden Seasoning and Griffith Foods Za’atar Seasoning.
TAKE A MINDFUL APPROACH TO INNOVATION
For manufacturers and operators, it’s important to consider the development of nutritious, consumer-preferred foods that are affordable and accessible for underserved markets and communities. Discover insights, recipe ideas and more in our interactive flipbook.
Throughout this book, you’ll find these themes brought to life through our incredible culinarians. Their stories may be personal, but the values they stand for resonate with us all. As you read, I encourage you to think about your own culinary stories and the ways in which we can nourish the world, together.
CREATE AND INNOVATE
Ready to take a more mindful approach to innovation? Our team can help with solutions that span industry segments. From ingredient suggestions to actionable insights and even more recipe inspiration, it’s all about addressing wellness in a way that maintains consumer appeal.
FOODSERVICE:
Consumers say they’re looking to eat healthier away from home, but that doesn’t always translate into ordering habits. By making small changes to menu items that boost nutritional benefits without compromising on flavor, operators can help to bridge this gap.
PROTEIN PROCESSORS:
As with the foodservice industry, small changes in formulation are the key to success. Slight reductions in sodium, fiber fortification and vegetable-meat blends in ground proteins are all strategies that can help promote wellness in this segment.
SNACKING:
Snacking is an area where consumers are showing more interest in options with perceived wellness benefits, such as fiber or protein fortification. Consider legumes, which perform well in snack formulations and can pair with a wide variety of seasonings.
Tomato Tart
An oat and multigrain tart shell, seasoned with the hot and smoky flavor of sundried tomato chile crisp. Filled with a colorful array of heirloom cherry and Campari tomatoes, thinly sliced garlic and goat cheese. Baked to perfection and finished with fresh torn basil and drizzles of olive oil and sherry vinegar.
Featuring Griffith Foods Sundried Tomato Chile Crisp Seasoning
FIVE NUTRITIONAL POWERHOUSE FOODS
Here are five of Chef Emily’s favorite ingredients for giving menu items, snacks and protein-based products a powerful boost.
Legumes
- Source of plant-based protein, fiber and B vitamins
- Can help reduce blood pressure and cholesterol
- Enhance feeling of satiety after a meal
Berries
- Higher in fiber than many other fruits
- Loaded with antioxidants
- Strong anti-inflammatory properties
Dark, Leafy Greens
- Includes kale, spinach, collards, chard and more
- Source of folate, calcium, magnesium, vitamin C and fiber
- High in carotenoids, which can have antioxidant properties
Yogurt
- Source of calcium and protein
- Contains live probiotics to support gut health
Sorghum
- A whole grain that is higher in fiber and protein than brown rice
- Source of iron
- Contains phenolic compounds, which can act as antioxidants with an anti-inflammatory effect
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The New Wholesome
A majority of today’s consumers demonstrate interest in functional foods—items that are said to have positive effects on health beyond delivering basic nutritional benefits.
Three Tips for a Healthier Menu
While definitions of health continue to evolve, meeting customer expectations when dining away from home may be easier than you think.