Trends in healthy eating

Cobe, Patricia
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, Special Section p6
Trade Publication
This article reports that consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary a health and wellness research conducted in 2004-2005 for the Campbell Foodservice unit of Campbell Soup Company. Both men and women claimed their top health priority when eating out is finding options that deliver a good source of vitamins and minerals. Heart healthy, low fat and low calorie follow in that order. To get the message across, customers prefer to see menu descriptions of an item's healthy attributes. Operators, on the other hand, usually rely on staff education, nutritional brochures and POS materials.


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