Latest trends on Health and Nutrition in Fast Food Industry

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. 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
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3. Health and Nutrition: The State of the Industry
01

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. Fast Food Restaurants clean up their Menus
02

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. In January’15, Pizza
Hut became the first
national quick-service
chain to offer pizza
certified gluten-free by
Gluten Intolerance
Group

8. In January’15, Taco
Bell said it had reduced
sodium across its menu
an average of 15
percent over five years

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. 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. 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. 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. 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. Fast Food Healthy Options
03

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. Dunkin‘ Donuts
introduced almond milk as
a nondairy option at most
U.S. locations

17. Taco Bell introduced
a Cantina Power menu
line that emphasized
protein. Pictured here is
the Cantina Power Grilled
Chicken Bowl

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. McDonald’s Healthy
Food Push

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. Chicken & Hummus
Bistro Box from
Starbucks

22. Wendy's Strawberry
Fields Chicken Salad
includes the antioxidant-
rich berry

23. Regulations in Fast Food Industry
04

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. 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. Thank You
Amit Kumar Das
@AmitDas_2030