Upping the health quotient

While the last decade witnessed a paradigm shift in the F&B in terms of consumer demand for healthy food, the pandemic has definitely accelerated this demand. Consumers have realised the importance of a balanced diet and regular physical activity which has led them to be careful while making their food choices. 

“Restaurateurs and chefs are adapting this trend by either introducing new healthy cuisines or innovating the existing menu to a healthier version. This includes consciously taking steps to incorporate plant-based and vegan dishes, organic food and low-carb, high-protein items into their menus. Several traditional restaurants famous for their rich texture and flavours are also using lesser oil, spices and other fattening ingredients in their items to maintain the health quotient,” says Harry Hakuei Kosato, India representative at Kikkoman Corporation. For decades, Kikkoman, the Japanese heritage brand, has been making one of the world’s most preferred soy sauces, bringing exceptional food experiences to people through its authentic and naturally brewed soy sauce.

It isn’t just restaurants menus, Kosato says, that are impacted due to this shift toward healthy eating. “Even cloud kitchens, delivery businesses and F&B brands are shaping their products to cater to this demand which is here to stay,” he opines.

People have become more conscious about what they consume and its impact on the environment. “As a result, hotels and restaurants are catering to this planet-friendly trend and collaborating with brands like Blue Tribe which offer lip-smacking plant-based meat that cooks, feels, and tastes exactly, if not better, like traditional meat,” says Sohil Wazir, COO, Blue Tribe Foods.

He adds that, of late, a number of large hotel chains and standalone restaurants are increasingly becoming a part of the new revolutionary innovation of plant-based food options. “Almost every modern-age and trending food outlet is now looking to have eco-friendly and plant-based meat alternatives to animal-based meat on the menu. It is primarily because customers’ food preferences have evolved drastically over the last few years,” 

he says.

In the wake of this latest food ecosystem trend, Blue Tribe is currently present in several restaurants and hotel chains including ITC Hotels, Four Seasons, Marriott Group (JW Marriott, Ritz Carlton and Le Meridien), InterContinental Hotel Group and THE Park Hotels. “We have also collaborated with SOHO House, Smoke House Deli (by Impresario Entertainment), Out of the Blue (live in April), Sammy Sosa, Mia Cucina, Loci and Toot, CouCou and Charcoal Eats,” he informs.

Another major issue that needs immediate attention is minimising wastage of food. “We are functioning on the Just-in-Time (JIT) model, an inventory management method where we deliver goods the next day of the order. This method is used to reduce stock built up in restaurants. In addition, since plant-based meat is a new category, smaller pack sizes are being used to make certain that the whole pack is used in one go,” says Wazir.

Agrees Kosato. “It is also a vital sustainability concern. While corporations are coming to understand the vital role of technology and new business models that can reduce food loss in the early stages of the supply chain, awareness is still in its nascent stage. Minimising food wastage requires clear planning and management of stock, but if done right, it can have a significant impact on the environment. The future of food seems hopeful and eco-conscious, with sustainable food choices becoming the new normal,” he says.

Sustainability has been the buzzword across various industries for a long time, F&B industry has been no different. “Rising awareness about climate change and limited resources have led consumers and brands to choose a sustainable way of life and eating differently. Now, sustainability influences consumers’ food purchasing decisions. In fact, most consumers prefer food be sustainably sourced and packed. Bearing this in mind, several brands have eliminated plastic from their packaging, instead opting for sugarcane packaging or other types of recyclable packing (in addition to recyclable spoons, forks, reusable chopsticks, and more),” Kosato says. 

Using plant-based meat products contribute to having a lower carbon footprint than using traditional animal-based meat, informs Wazir. “It is proven that this green alternative uses less land than conventional meat. The land used for grazing and animal livestock can be used to grow crops. Similarly, plant-based meat comparatively uses less water and produces significantly less greenhouse gases. By simply opting for these meat-free products, one can reduce their carbon footprint and make a conscious effort toward environmental rejuvenation,” he puts in. n