Description
In June 2013, the American Medical
Association recognized obesity as a disease, a change that makes the need for
healthful restaurant options more vital than ever. Diners still see dining out
as time to indulge, which means the foodservice industry needs to do more to
hit both menu marks to create appealing “craveable” foods that are healthful. This
balance requires innovation, and Mintel’s new research shows varied portion
sizes, healthful recipe additions and appealing menu copy are just a few of the
ways diners will pay more attention to better health when eating in
restaurants.
To
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Table of Content
Scope and Themes
What you need to know
Definition
Data sources
Consumer survey data
Abbreviations and terms
Abbreviations
Terms
Executive Summary
The healthy dining consumer
Figure 1: Calorie perceptions for
healthy meals, April 2013
Figure 2: Defining healthy dining,
April 2013
Figure 3: Drivers for unhealthy meal
selection, April 2013
Nutritional claims on restaurant
menus are increasing
Figure 4: Number of nutritional
ingredient claims, by restaurant segment, June 2013
Competitive context
What we think
Issues and Insights
What is the restaurant industry’s
role in helping to reverse the U.S. obesity epidemic?
Analyst insights
How do customers define healthy
dining?
Analyst insights
What are more ways restaurants
present better “better-for-you” ideas?
Analyst insights
How does the consumer rank taste
compared to health?
Analyst insights
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