2. Clean-label foods
As consumers’ definition of health shifts, operators are increasingly working to ensure diners can find what they’re looking for. In other words, foods are no longer just low-fat or low-calorie; they also boast claims such as all-natural, no added sugar or no artificial sweeteners, colors or flavors.
Heath Braunstein, director of dining services at Applewood, a senior living community in Freehold, New Jersey, says, “The key is finding a balance between innovative, cutting edge items for the younger patrons versus familiar favorites for some of our older patrons.” Braunstein’s operation also uses a nutritional coding system that calls out choices that are cardiac friendly, diabetic friendly and gluten-free, which allows residents to easily make choices that meet their individual dietary needs.
Photograph courtesy of Shutterstock.