Many people actually have the awareness to choose healthier foods when eating outside the home. However, many of them are discouraged to choose healthy meals when faced with a menu of food at the restaurant. Why?
Research on “World Menu Report: Seductive Nutrition” held by Unilever Food Solutions (UFS) of 5,000 respondents from 10 countries (the UK, Germany, Poland, Russia, USA, Brazil, South Africa, Turkey, China, and Indonesia) showed the negative perception of the consumer. For consumers, healthier foods are often less attractive for three main reasons:
* 45 percent of respondents believe that a healthy portion of food less
* 57 percent of respondents said that healthy food is more expensive
* 43 percent of respondents rate less healthy food tasty.
The latter was considered to be quite challenging, especially for the culinary business owners (including the chef), namely how to keep healthy food choices still considered a delicacy. Moreover, how to make healthy food customers do not compare with another menu that considered only spoil the tongue.
To that end, the researchers tested the respondents’ perceptions regarding healthy food that looks delicious. Researchers shows that healthy fish dish at two different menus, the menu “neutral” (steamed trout, rice wheat, delicious tomato sauce, grilled vegetables with garlic sauce and olive oil), and the “tantalizing” (fresh trout steamed, rice wheat, delicious tomato sauce, spicy grilled vegetables with garlic native Italy, and olive oil sauce).
Served the same menu, but given a different explanation. This effort turned out to produce a different response to the respondent. Nine respondents from 10 countries surveyed thought that the dish turns on the “seductive” look more attractive. In other words, consumers are reluctant to choose a healthy menu due to the way the descriptions are not attractive.
In nine countries, the “seductive” This makes the respondents think that the trout dish even more delicious. The only country that does not have that perception is Poland, which assumes that the description of the “neutral” seem more delicious.
“Tantalizing menu written with a good description can add to the attraction for the customers. Thus we provide an opportunity for the customer to understand the origins of food ingredients used, as well as the cooking process. How materials are processed and prepared in the kitchen,” said Chef Robin Ho, Executive Chef of The Marmalade Group, in a report the World Menu Report.
In Indonesia, making a more evocative description of the dish actually tastes very possible to be applied. Moreover, many traditional foods that have a name that is short and tend to be flat. Aldi Adhena, Executive Chef of Unilever Food Solutions Indonesia, naming considers this to be a challenging task but also fun.
For example, for experiments with UFS he changed the menu a Nasi Goreng Fried Rice Red Rice with Grilled Chicken Pieces Packed Fresh Vegetables and Fiber Rich. Grilled Chicken menu replacement to be without skin Grilled Chicken with Sweet Soy Sauce, Served with Pepes Know Warm Mushroom and Brown Rice. Tempting, is not it?
“I only make small changes in the favorite menu in order to be healthier, ie to improve the description of the food menu will appear more enticing to consumers,” said Aldi, when talk in Annex Menara Duta Building, Kuningan, Jakarta, some time ago.
Of course, Aldi does not only provide detail on the description of the menu, but also modify the materials used and how to process them. For fried rice, for example, Aldi chose to use the more fibrous brown rice. In addition, he suggested to reduce the portion of rice. Then, he changed fried chicken with grilled chicken breast, with its skin off first. For fried eggs, it only uses egg whites only. Add vegetables such as broccoli, tomatoes, cucumbers, and carrots to add color to the dish. Finally, remove the crackers.
In this way, Aldi produce fried rice dish is low in fat, low in calories, contains more fiber thanks to the vegetables, and make a dish look appetizing thanks to the colors.
The same thing he did on grilled chicken dish. “Chicken fried or grilled chicken was right, it is the most delicious skin. However, the skin is also high fat. So if you want to lose fat, the easiest message for the skin removed,” he advised.
For this grilled chicken menu, Aldi uses boneless chicken breast, and add spiced tofu and mushrooms to replace fried tofu and tempeh. For carbs he also uses brown rice, then add lettuce, tomato, and cucumber as garnish her. The result, grilled chicken is lower in fat, low in calories, and more fiber.
“To be considered also is the presentation. Cuisine it when it is so important, because the eye is first vote whether interesting or not. Tongue ago so carried away after seeing the presentation,” he said.