What’s in your food? Ireland’s food experts call for more nutritional information on menus

What’s in your food? Ireland’s food experts call for more nutritional information on menus

Research shows 9 out of 10 people demand more transparency when eating out

Unilever Food Solutions, Ireland’s leading supplier to restaurants, pubs, cafes and fast food outlets, today announced the results of a new piece of global research highlighting consumers’ desire for more information on menus when eating out of home.

Results of the ‘World Menu Report’, revealed today at a gathering of Irish food and hospitality experts, show that nine out of 10 consumers are demanding more information about food when eating out of home*. Despite international agreement on the importance of eating healthily, poor levels of information were cited as a significant barrier to leading a healthier lifestyle.

The top three things that consumers wanted to know when eating out are:

1. The source of the food

2. How it was prepared

3. The nutritional value of the food

The findings come against a backdrop of Ireland having the second highest obesity rates in Europe [1] and diet related illnesses costing the taxpayer some €4bn a year [2] .

On the back of the findings, Unilever Food Solutions has called on chefs and caterers to work with them to respond to this consumer need for greater transparency around nutritional information . A working group will be set up among key players in Ireland’s foodservice industry in the coming weeks to explore the potential of rolling out a voluntary code around nutritional information in out-of-home channels including restaurants and catered canteens.

Greater power to make “informed choice” was the clear ask from consumers, with 87% of respondents claiming they would make healthier decisions when choosing what to eat if they were provided with nutritional values. In addition, t wo-thirds said that food labels including low fat, low salt and calorie content would be a welcome addition to the menu when eating out.

Interestingly, the study also reveals that the majority of respondents feel that it is the responsibility of the chefs and operators to take the lead in providing better nutritional information on menus.

Jim Reeves, Customer Director of Unilever Food Solutions Ireland says: “ The World Menu Report has highlighted a clear message to those of us within the food service industry. We need to work together with our partners to address the issue through providing advice and information about our products. On average, people eat one in four meals out of home and with the obesity crisis on the scale it is, we can’t afford to sit back and let the problem get worse.

“Ireland’s hospitality industry is too complex and wide-ranging to respond to a one-size-fits-all solution, so we need to work collectively as an industry to come up with workable solutions that give consumers an informed choice and meet caterers’ commercial and operational criteria. We’re already working closely with our customers to provide some of the solutions so we know it’s possible. We believe that by providing these solutions we can empower chefs to change the health of the nation.”

Unilever Food Solutions today gathered several high profile food and hospitality experts including nutritionist Paula Mee, Chef/Proprietor Eamonn O’Reilly of One Pico, food critic Paulo Tullio and representatives of the Restaurant Association of Ireland and the Irish Hotel Federation to debate the research findings in an Irish context. The launch debate forms part of the Unilever Food Solutions brand rejuvenation, identifying Unilever Food Solutions’ new vision – to support chefs and caterers in satisfying their customers with inspiring, healthy, nutritious food. Key players in the global food industry have the responsibility to provide greater transparency about what goes into the food they create and in turn hand the power of choice back to the consumer.

Ria van der Maas , Global Nutritionist for Unilever Food Solutions said: “Over recent years we have seen a boom in fast and convenience food driven by changing consumer lifestyles. With this has come significant concern regarding the nutritional impact of modern eating habits. The results of this research clearly demonstrate that there is a global need for greater transparency around nutritional information when eating out of the home to empower consumers to make healthier choices.”

Jim Reeves concludes: “We hope these findings will be just the first step in encouraging Ireland’s food service industry to engage in the debate around food transparency. Working together to find an answer to this growing problem must result in improved awareness and a chance to galvanise the food industry into action. We must remember that the choices we make are shaped by the choices we have – and as part of the food industry we must give our customers what they want. In this way we can achieve both our commercial goals and help our customers to satisfy their guests with healthy, nutritious and great-tasting food.”

[1] Source: Association of Public Health Observatories, December 2010

[2] Source: European Obesity Day 2010