NUTRITIONAL INFORMATION The final countdown
This year the UK introduced compulsory calorie labeling on menus for restaurant groups with more than 250 members of staff. Tina Nielsen asks Julian Edwards FCSI about the rationale behind the decision and its impact
What do you think about the introduction of calorie labeling on menus in the UK? It is a natural step forward as consumers want to know what is in their food. Many consumers are looking for the nutritional value of their meals due to health conditions or simply trying to eat a healthier diet. Food businesses are now working with technology to support their menus and recipe data base, so the nutritional, ingredient and allergen information is accessible. However, I do understand that for some consumers, who have eating disorders, the information is an unwelcome trigger. It is important to remember that customers are entitled to request menus without the nutritional information.
What is the point of the change? Many larger companies were already providing some nutritional
information and the “traffic light” system is a familiar concept for customers. Many consumers are conscious of the ingredients in products and there is a general trend to look for “healthier” options.
What are the drivers behind the decision to introduce this rule? The government wants to tackle worrying levels of obesity, which lead to health issues such as diabetes and heart problems. By providing the nutritional information, consumers will make informed choices.
What does the rule mean for operators? Food business operators must follow recipe specifications exactly, ingredients must be weighed accurately, and recipes cannot be changed as this will alter the nutritional and ingredient
information. There must be a robust procedure in place to manage challenges such as supplier substitutions and stock shortages.
How onerous is it for operators to implement the requirement? The nutritional data has to be produced by larger companies, and this type of business will already have the information available from their recipe database. Food businesses have been providing ingredient and allergen information under allergen law, so this is just the next step. Businesses with fewer than 250 employees do not need to provide calorie information.
Will it change consumer behavior? A proportion of the population is making an effort to make healthier choices, however there is also a large proportion of consumers who will not change their eating habits regardless of any new information provided. Consumers already know which foods to avoid when following a healthy eating regime. There are also occasions when we all need coffee and cake and that’s OK. It’s all about a balanced diet.
Will it influence how operators write menus? We have already seen changes in the menus – there’s an increase in healthier options. Salad bowls, superfoods and plant-based options are already available on most menus.
Calorie information on menus: good or bad?
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Any final thoughts? My concerns surround the issues raised by consumers who struggle with eating disorders. Providing the calorie information on menus may make it difficult for them to relax and make their menu choice. I also think sales of cakes and desserts will suffer as the customer will feel guilty for choosing these options, even if it is a special occasion or a treat.
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