Consumers concerned about eating well are no longer a minority—they’re the majority. In a recent survey by the National Restaurant Association, more than 70 percent of adults said they were trying to eat more healthfully at restaurants than they did in the past. But what does “eating healthfully” mean today?
The clamor for fat-free foods has faded, thanks in part to studies showing both the health benefits of “good” fats and the potential downsides of diets high in sugar and carbohydrates. Today customers are much more likely to be concerned about gluten, and so it’s not surprising that Datassential reports a 72.5 percent increase the appearance of the term “gluten-free” on American menus from 2011 to 2012.
Not all fats are created equal
The new embrace of dietary fat is a selective one—consumers know enough to avoid trans fats and to seek out so-called healthy oils, but the definition of “healthy oils” keeps changing as scientific studies uncover the hidden benefits of fats once considered dangerous for the heart. Most consumers understand the difference between saturated fats, like those in meat and milk -- traditionally deemed to be “bad” -- and unsaturated fats, the polyunsaturated and monounsaturated fats in fruit and vegetable oils, generally deemed to be “good.”
Those health-conscious consumers who have been paying even passing attention to news reports in recent years will know that the polyunsaturated fats, such as those in grapeseed and walnut oils, have been proven to lower bad cholesterol, increase good cholesterol and decrease the risk for type 2 diabetes while the monounsaturated fats, found in avocado, olive and canola oils, can boost good cholesterol and increase the absorption of antioxidants.
The latest findings
Those consumers who really keep up with latest studies will know that saturated fats have been getting some good press lately. Dairy fat has been shown to have weight-control and health benefits, and coconut oil, once considered the villain in movie-theatre popcorn, has become the new darling of the health food world. Although the jury’s still out, coconut has been shown to reduce cholesterol and abdominal fat and even slow the progression of Alzheimer’s disease. While canola is still considered healthy, it’s gotten a bad rap in the health food world because 93 percent of canola seeds are genetically engineered.
Top oils
Bon Appetit and WebMD each created “healthy oils” lists and both included walnut oil among their top choices. Bon Appetit ranked grapeseed first, followed by walnut and avocado oils. Web MD ranked walnut third, behind virgin olive and canola. All five are likely to be on the “good” lists of the most health-conscious diners.
Ventura Foods worked with Datassential to ask 424 restaurant operators what they were looking for in sauces, dressings and oils. The top three features were, not surprisingly, a quality product, superior flavor and high-quality ingredients. But it’s no secret that every operator is also concerned about costs. One of the advantages of using better quality oils is that, in addition to satisfying diners’ health concerns, better oils can be more cost effective. Oils such as walnut have so much flavor that it’s often fine to use less, and quality oils don’t need to be changed as often when used as frying oils.
What it all means for menus
In a word: disclose. Consumers want to know what they’re eating, so mentioning the oils used in salad dressings, appetizers and main dishes is just plain smart. Servers should be educated on the taste qualities and health benefits of food oils in case they’re asked why coconut or avocado oil is used in a recipe. And while no one wants a menu that reads like an article from The New England Journal of Medicine, there’s always an opportunity on a restaurant website to explain the health benefits of the oils used in top menu selections.
The great news in all of this for chefs? Oil and fat are no longer feared by health-conscious consumers, so feel free to fry, braise and sauté away!
Tell us how you're using the new “it” oils, such walnut, grapeseed, avocado and coconut. If you have a fun or interesting story idea or recipe, we would love to hear from you. The best stories and recipes will be published on our blog and distributed to the HBC Community, nationally and potentially internationally. Further, we will reference your name and establishment for bringing it to our attention. A little publicity can always help to grow your business and awareness.
