NESTLÉ PROFESSIONAL NUTRITION MAGAZINE Simple & Authentic Embracing Transparency

The shift toward more natural food

Boosting colour & flavour

an honest APPROACH TO FOOD There was a time when how food was made mattered a lot less to guests than how it tasted. Today, consumers around the world In response to these new preferences, expectations are changing, and what you increasingly care about both. They want several grocery store chains and food can do to keep delivering great results to know what their food is made of and manufacturers have already shifted with a more selective set of ingredients where it comes from. And more and toward simpler, more natural ingredients,2 and cooking methods. Let’s take a closer more of them are choosing foods made and those expectations are beginning look at this movement. with natural, recognizable ingredients, to shape what restaurants do, too. As less artificial dyes or other additives, and this trend continues, it’s important to more familiar, authentic, or traditional understand how your guests’ cooking methods.1

Taking the mystery out of the menu From the grocery store to the restaurant, today’s customers are looking for a combination of transparency and integrity. Which factors are most important to them?

A Simple Ingredient List Recognizable Ingredients Local Sources The idea of a product made with Forty percent of global respondents Local food sales in the U.S. grew the least ingredients possible say the absence of artificial from $5 billion to $12 billion is appealing to 68% of global colours and flavours is very between 2008 and 2014, and they consumers.3 important when choosing food.4 were estimated to reach $20 billion in 2019,6 making local sources of meat and produce an important part of what we consume. More Natural Ingredients Familiar Preparation Methods Almost 60% of respondents in A study of 30,000 people in 60 eight European countries see countries showed that traditional a close connection between food production methods are “natural”’ and “healthy,” while 62% perceived as preserving the food’s of consumers in Asia Pacific and natural state.5 70% in the Middle East and Africa are interested in products with natural claims.3

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FRESH expectations

EXPECTATIONS EXTEND INTO EVERY DINING CATEGORY. TODAY’S CONSUMERS ARE INCREASINGLY INTERESTED IN LOCAL OR NATURAL FOODS. Casual Fast Fine Healthcare dining casual dining OF AMERICAN CONSUMERS ARE MORE Family- facilities % % LIKELY TO VISIT A RESTAURANT THAT 70 70 9 style 67% 68% 2/3 OFFERS LOCALLY SOURCED FOOD Lodging Fast 64% % food 59 MOST CONSUMERS 58% CONSIDER %

LOCAL OF43 CONSUMERS ARE PRODUCTS FRESHER— While 7 out of 10 consumers expect to find more natural, authentic food in casual dining and fast casual MORE restaurants, more than half of them expect even fast food and lodging to offer this type of food.7 % LIKELY WHAT CONSUMERS WANT TO PURCHASE AND INGREDIENTS: TO SEE ON A MENU8 SPEND MORE FOR 70 3 GLOBALLY NATURAL FOODS8 % WANT %WANT 61 NATURAL 31 LOCAL OF OPERATORS SAY NATURAL % INGREDIENTS HAVE A POSITIVE EFFECT ON SALES8 4 Nutripro® by Nestlé Professional® 82 Nutripro® by Nestlé Professional® 5

WHERE DOES YOUR FOOD COME FROM?

Consider the Source Fresh organic veggies Consumers increasingly want to know what’s in their food, and one way you can reassure them is by drawing attention to where it comes from. By incorporating meat and produce from local farms into your menu, you can provide more of the transparency that your guests are hungry for.

There are many ways to source fresher, more natural, and more authentic foods. WHY INCLUDE LOCAL FOOD? As the farm-to-fork trend becomes 1. It supports the local economy. With 3. It’s fresher. When the farm is hours or 10 the new normal, you can partner with 59% of consumers rating “social minutes from the kitchen, ingredients nearby farms to supply chicken, beef, or responsibility” as an important factor can be served at peak freshness. Some seasonal produce. Some restaurants are when choosing restaurants,12 being consumers may perceive fresher food moving the “farm” closer to their tables,11 a good citizen of your community is as healthier, and fresher food will likely a good strategy. By sourcing some have better colour and texture. offering salad greens grown in their own ingredients from your neighbours, you plot or herbs snipped from a greenhouse can help support the local economy, 4. It’s environmentally friendly. When meat on-site. You can also give your guests and your guests will be happy to help and produce come from local farms, an authentic experience by buying food support them, too. they don’t have to travel as far to the restaurant, and less energy is spent from the regions where it’s grown— Rosemary 2. It lets you experiment with seasonal on refrigerating them along the way. such as virgin olive oil from Greece or variety. It's always a pleasure to add picked from Parmesan cheese from Italy. just-picked produce to your menu, and your own customers appreciate it, too. In fact, Making these ingredients the stars of seasonal menus deliver 26% garden your dishes will go a long way toward more orders!13 building consumer trust, and you can get creative with all-natural sauces, fonds, and other accents from your Beef from existing suppliers to complete local farm the experience. All-natural HONEST COOKING fond

SINCE 2009

MENU Celebrate your relationships with local vendors by promoting Fresh asparagus from SHARE YOUR SOURCES Smith Brothers Farms them on the menu or posting seasonal produce on boards in your restaurant. We’re proud to serve free- range chicken from Red Fresh blueberries FOLLOW THE FOOD SPRING Rooster Farms from Kingwood SPECIALS Acres in Golden City

6 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 7 Nature’s Palette Fruits, vegetables, spices, and other natural sources yield every colour of the rainbow, allowing you to enhance the natural hues in any dish or add interest Colouring to pale or colourless foods like pasta, rice, yogurt, pastries, and beverages.

PUMPKINS

TURMERIC FOOD CARROTS THE PSYCHOLOGY OF COLOUR TOMATOES PAPRIKA We already know that colour appeals to people's visual YELLOW: reduced the detection senses, but did you know it can also affect the way they threshold for sourness and SWEET POTATOES increased the threshold for the experience its flavour? One study showed that adding food detection of sweetness. RED SAFFRON colouring can deliver as much as 10% more perceived CABBAGE sweetness.14 Another showed that adding food colouring GREEN: decreased people’s detection of sweetness. to a clear solution changed the way people detected STRAWBERRIES basic tastes in the solution.15 RED: reduced the threshold for the detection of bitterness.15

COCOA

SPINACH COFFEE 10 tips for cooking with colour DID YOU KNOW? Blood orange, light orange, 1. Use fresh, uncooked fruits and 6. Ask your fishmonger for squid ink that SQUID ACAI vegetables to add pigment, or you can add to pasta, rice, or bread to citrus, and pink are INK complement pale foods with bright make it black. For a vegan option, you trending up in consumer sauces like green pesto or mango can also use charcoal powder as a 16 salsa. black dye. products. CHARCOAL TEA 2. Keep the flavour profile of pigments in 7. Soak saffron in water for a rich golden POWDER mind when adding them to dishes to hue, traditionally used in rice, paella, make sure they don’t clash. and bouillabaisse.

3. Blend fresh or cooked berries into 8. Mix ground coffee or cocoa powder SEAWEED RASPBERRIES batters or beverages to make them into icings for cakes and cookies. pink, purple, or blue. 9. Add golden-yellow turmeric powder 4. Freeze-dry fruits and grind to a powder to brighten curry, eggs, meat, tofu, for a shelf-stable dye you can mix into or potatoes. frostings or beverages. 10. Stir in some dried spirulina (algae 5. Cook and puree beets, spinach, or powder) to turn yogurt or ice cream squash and work it into pasta to turn a beautiful blue. MATCHA BLUEBERRIES it red, green, or orange.

BEETS 8 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 9 Enhancing TEXTURES

Some dishes need additional ingredients to hold their form or improve their mouthfeel, but you don’t have to rely on artificial emulsifiers, thickeners, or other unrecognisable ingredients to do that. Instead, try these natural ingredients to provide these important culinary functions.

THICKENING EMULSIFYING Starch is a time-honoured way to add Because some of the proteins in eggs body and a smooth mouthfeel to sauce or attract water while others repel it, they soup, and it’s also used in some desserts are ideal for emulsifying oil-and-water and candy. It can be made from many mixtures. However, note that eggs are ingredients, including corn, tapioca, and a common food allergen and also not potato. Note that vegetable starches need suitable for vegan recipes. Mustard seeds to be blended in gradually, have a short have a natural coating called mucilage holding time when reconstituted, and are that also attracts water, so mustard can not freeze/thaw stable. be helpful for emulsifying vinaigrettes.

BINDING GELLING While not as familiar to Western diners, Gelatin from animal bones or hides can Guar gum, made from dried guar beans, be used to help certain foods set, but it’s is commonly used for binding milk solids, not suitable for vegetarian dishes and flour, oil, and spices together in Indian tends to melt when subjected to heat. desserts such as besan ladoo. It can also As another natural alternative, seaweed be found in baked goods and ice cream, agar will set gels effectively, and it is and it may be used to thicken, improve much more heat-stable. texture, and extend shelf life.

DID YOU KNOW? Guar beans are legumes that are native to Asia. They are eaten whole in some traditional Indian stir-fries, curries, and soups, or turned into the natural guar gum used in many products.

10 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 11 BUILDING SAVOURY/UMAMI The savoury taste of umami has Certain ingredients also interact with been identified as one of the flavours each other to enhance umami flavours responsible for people “liking” a food.17 BITTER It occurs naturally in foods that contain TRY THESE COMBINATIONS Emphasize bitterness with the common amino acid glutamate, like Kombu Onions, Spring citrus zest, squid ink, dark meat, sun-dried tomatoes, Parmesan seaweed celery, onions chocolate, or espresso powder. cheese, and mushrooms. + dried and carrot and ginger bonito + beef + chicken OneFlavours of the pleasures of cooking is playing with the flavour of foods, and adding or intensifying tastes with certain ingredients allows you to experiment while giving guests the natural, authentic experience they want.

SALTY White table salt is a standard, but it’s far from the only choice. Salts from various parts of the world can add interest in terms of colour and texture, along with interesting variations in mineral flavours.

Kosher Black Hawaiian Himalayan pink Fleur de sel Sea salt Smoked salt

FIRE & ICE While they’re not related to temperature, the experiences we perceive as “burning” or “cooling” can also intensify the eating experience. Look for these ingredients to turn up the heat or keep your guests cool.

HOT COLD Hot pepper Mint Cinnamon Tarragon Ginger Garlic

SOUR A squeeze of lemon or a dollop of yogurt or sour cream adds sourness that sets off other flavours SWEET dramatically. You can also experiment Try nature’s own sweeteners, such as with the many flavoured vinegars honey and maple syrup. Both of these available today, from apple cider to ingredients add their own flavour profile balsamic to pear to harissa. along with extra sweetness. You can also use ingredients like natural stevia leaves to enhance sweetness without adding additional calories.

12 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 13 DRYING SMOKING PICKLING CANNING Drying is an ancient technique Meat, poultry, and fish can be Green vegetables and fruit Canning is much like that removes water from food preserved through smoking, can be preserved by pickling, preserving fruit, except that to prevent microbe growth. another ancient preservation a 4000-year-old method which vegetables or sauces are Food can be dried in the sun, method that dries food while involves soaking them in a placed in jars with only water, oven, or freezer. Dried foods adding colour and flavour. hot brine of water, salt, sugar, then sealed and immersed retain many of their nutrients, The food is typically soaked in vinegar, and spices. Pickled in a boiling water bath to kill PRESERVE can be stored at room brine before being exposed to foods can be kept in sealed microbes. These foods last temperature, and can be smoke and then refrigerated. containers for several months approximately one year. used in their dried form without spoiling. or rehydrated. the goodness SALTING MARINATING CONFITURE Like drying, salting pulls the Soaking or injecting meat Ripe fruit can be preserved liquid out of foods to inhibit or poultry with an acidic by cooking it with a high With the shift toward natural, authentic microbe growth. Meat and marinade made from vinegar, concentration of sugar, sealing vegetables can be preserved lemon juice, soy sauce, or it in jars, and boiling the jars ingredients and processes, there’s a rising by pressing them between wine can extend its shelf life in water. This method can be layers of dry salt and sealing by limiting microbial growth. used to make preserves, jams, interest in traditional preservation methods. them, or brining them in a Food should be stored in the and jellies, which last for about liquid solution. refrigerator while marinating two years unopened. and cooked within five days.

14 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 15 FERMENTING to your health KOMBUCHA THE NEW CRAFT DRINK Some restaurants now serve fermented drinks like kombucha on tap, adding to their guests’ experience and increasing their profits.

SAUERKRAUT FERMENTED FOODS KVASS DOUCHI Fermented Fermented FROM AROUND THE Cabbage Fermented PIIMÄ Rye Bread Drink Black Beans WORLD Fermented KOMBUCHA Milk YOGURT Fermented Tea Living Legends Fermented GUNDRUK Milk TORSHI Fermented MISO Fermentation is another ancient way to In some foods, processes like Leaves Fermented Fermented KIMCHI KEFIR Vegetables Soybean prevent food from spoiling—but unlike pasteurization, baking, and filtering Fermented Fermented most preservation methods, it purposely destroy the organisms responsible Milk Cabbage introduces bacteria to the food. Using a for fermentation. However, foods and LASSI living culture of friendly micro-organisms, beverages like kimchi, yogurt, kombucha, GARRI Fermented Milk it changes the food into something that and sauerkraut still contain live cultures TEPACHE Fermented Smoothie Fermented Cassava TEMPE tastes different and lasts longer. This when we consume them. These beneficial TOGWA Fermented Pineapple CHICHA method has been used to create many bacteria, known as probiotics, may benefit Fermented Soybean Fermented Maize types of fermented foods and beverages human health by reducing risk for some Grain & Fruit around the globe. acute and chronic diseases and helping POI maintain a healthy gut.18 Fermented Taro

16 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 17 Show Sources 1. Put “Clean Eating” on Your Wellness Radar Today & TELL Environmental Nutrition. 2011. 2. Watrous, M. Trend of the Year: Clean Label. Food Business News. 2015. There are many ways you can 3. GlobalData. TrendSights Analysis: Fresh, Natural & Pure. 2018. demonstrate your commitment 4. Nielsen. We Are What We Eat. 2015. 5. Roman, S. The importance of food to more natural ingredients. naturalness for consumers. Trends in Food Science & Technology. 2017.

6. Hesterman, O. and Horan, D. The demand for ‘local’ PUT YOUR WORK GROW HERBS food is growing — here’s why investors should pay attention. Business Insider. 2017. ON DISPLAY IN PLAIN SIGHT 7. Technomic Omnibus Survey May 2018.

From food trucks to open windows in Potted herbs in the windowsill add colour 8. Technomic Healthy Eating report 2016. brick-and-mortar establishments, guests to your restaurant and make diners feel 9. National Restaurant Association’s State of the enjoy being able to see into the kitchen close to their food. Consider labelling Restaurant Industry report. 2019. where they can watch their food being each pot to educate guests and add 10. National Restaurant Association. Menu Trends made. If your layout does not allow this, another layer of transparency to what you to Watch in 2017. you can tell these stories yourself by do. As a bonus, growing your own herbs 11. Dunn, E. What Comes After Farm-to-Table? explaining the way you make your food means that you always have a fresh Wall Street Journal. 2018. or sharing photos of your visits to local supply on hand, ready to snip and serve 12. Technomic MenuMonitor. 2019. farms and markets on social media. as you need them. 13. Upserve. Restaurant Seasonality. 2019.

14. Clydesdale FM, Gover R, Philipsen DH, Fugardi C. The effect of color on thirst quenching, sweetness, INVITE THE FARMS IN PROMOTE YOUR NATURAL acceptability and flavor intensity in fruit punch flavored beverages. J Food Qual. 1992;15:19–38. INGREDIENTS & METHODS If you rely on local farms for your 15. Maga JA. Influence of color on taste thresholds. ingredients, share their names proudly on Consumers are looking for foods like Chem Senses Flavor. 1974. signage or in the menu. You might post this, so if you’ve got them, flaunt them! 16. Sensient. We Colour the World Around You. 2019. a board that you can update season-by- Consider adding descriptive language to 17. Miyaki, T. Umami Increases Consumer season, noting where certain ingredients play up natural flavours (ground vanilla Acceptability. Journal of Food Science Research. 2015. were harvested and what dishes they’re bean, crushed strawberries) on the menu, featured in. (This can be a smart way to 18. International Scientific Association for Probiotics and train your servers to describe how and Prebiotics. 2017. boost sales, too.) Guests enjoy learning herbs are locally grown or vegetables are that you support your local community, pickled in-house. and knowing that they’re eating something grown or raised nearby makes them feel good about dining with you.

The movement back toward more natural ingredients can be an exciting time for the restaurant industry. This is our opportunity to explore the world of plants and animal ingredients more closely and deliver amazing dining experiences that guests perceive as fresher, healthier, and more desirable.

18 Nutripro® by Nestlé Professional® Nutripro® by Nestlé Professional® 19 ReadAvailable Nutripro Issues More Simple & Authentic — Sugar Reduction Desserts – Beverages – A Key Dietary Fibre – Menu Planning Embracing Feed the Soul to a Healthy Life And Its Various Health Transparency Portion Awareness Benefits Fat, Oil and Sweetened Beverages Tea – A Global Cholesterol All About Balance Umami – Beverage Vitamins: The Mushrooms to MSG Sodium Orchestra For Cooking Methods More Plants on Meals for Kids The Body the Plate East Meets West The Pleasure Carbohydrates of Eating and Drinking Cocoa and Malt The Added Food Allergens The Culture of Coffee Minerals Value of Milk

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