Chefs to Tackle Obesity with Calorie Cut

Posted on News Sep 2012 - by Tandoori Editor
Chefs to Tackle Obesity with Calorie Cut

In order to help meet Government obesity targets, a new campaign encouraging chefs to cut 24 calories from each dish on their menu has been unveiled by Unilever Food Solutions (UFS). UFS, the catering supply company, which operates such household names as Knorr, Hellman’s and Colman’s, launched an initiative at the Houses of Parliament, supported by BBC’s Celebrity Masterchef winner Lisa Faulkner.

UFS’ latest World Menu Report suggest half diners want healthier options but almost as many aren’t as tempted or fear it will not be as filling as the more calorific options.To counter this, UFS are encouraging chefs to cut the calories across the board without deterring diners with such branding as, ‘healthy options’ or ‘reduced fat options’ which some diners tend to avoid, particularly on special occasions or ‘treats’.

Tracy Rogers, managing director of Unilever Food Solutions explains, “Eating out should still be a treat for consumers when they want it to be and we don’t to change this… what we do want want to do is to raise awareness to chefs that they have the power to make small changes that wont impact on taste or quality.”

An ‘Ambu-lunch’ tour around the country is being planned by UFS, taking the campaign to chefs and catering colleges to demonstrate the ways in which calories can be cut from menus without affecting taste.  They have also launched a ‘Seductive Nutrition’ tool-kit and calorie calculator, available online, to help chefs adapt their menus with calorie reduction. In the UFS’ report they asked consumers what changes they would like to see chefs make to dishes to improve how healthy they are. The most popular responses were: more vegetables, less fat, fresher ingredients and More grilled food.

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