3. Keep carbs low
Carbohydrates are the third “C” in the trilogy of health claims consumers are red-flagging. The health perception of low-carb fare is rising, with 74% of consumers identifying low-carb callouts as healthy this year, compared to only 66% in 2014. A low-carb count is closely tied to a high-protein count, and this year, consumers consider low-carb and high-protein callouts to be about equally as healthy.
In fact, Technomic asked consumers what type of ham and cheese sandwich they would order at a restaurant if they were trying to be healthier, and above all options—including a low-fat, low-sodium option; a low-calorie option; and a natural and organic option—consumers say they would order the ham and cheese sandwich with added turkey.
Old Carolina Barbecue Company in the Midwest taps into the demand for both low-carb and low-calorie fare with its customizable Carolina Choices Menu, released earlier this year. The chain lists its lowest-calorie entree options as well as its low-carb side options, and full nutritional information is available on its website.
Consumers’ demand for more traditionally healthy ingredients will place more pressure on operators to provide greater nutritional transparency and more customizable options. And if they don’t already do so, it will spur them to develop more traditionally healthy ingredients.