Ray Lorimer provides some tips for winning the healthy eating battle.

GIVE YOUR MENU A WORKOUT AND MAKE IT FIT FOR THE FUTURE

10th June 2011, 11:11am

Healthier eating is set to be one of the mega trends that will have greatest influence on menus over the next two to three years.

In a recent survey conducted for Unilever Food Solutions nearly 60% of the UK population expressed a desire to be able to make healthier choices when eating out while a US study showed that 20-30% of guests would be willing to pay more if healthier options were available.

For chefs and restaurateurs wanting to be ahead of the trend, now is a great time to give your menu a seasonal workout and make it fit for the future.

According to international nutritionist Mary Dunkersloot: "Restaurants should consider offering better descriptions of healthy dishes on the menu. What consumers order is determined by what is on the menu. Low fat and low sodium might not be the most appealing descriptions for a menu but if the chef can reduce salt and fat in all dishes and then highlight the fresh and natural ingredients, then it's a winner all round. This way, healthy food becomes the norm not the exception. We also need to be careful not to demonise some foods – after all we all need guilt-free indulgence sometimes."

Ray Lorimer, executive chef and culinary controller at Unilever Food Solutions echoes Mary's comments and offered this advice: "It is essential that the pleasure of dining out isn't diminished, there are a number of ways chefs can respond to the growing trend for healthier eating by taking small everyday actions, try these ten top tips to give your menu a lighter feel." 

1. Steam rather than boil vegetables so they retain more vitamins, nutrients and flavour, then glaze with melted Flora in place of butter for less saturated fats

2. When making mashed potato, use Hellman's mayonnaise instead of butter and milk, lowering calories and saturated fat

3. Use Flora as the base for classical roux and sauces

4. When roasting and grilling, place meat, fish or poultry on a wire rack

5. Season and flavour freshly made soups and sauces with small amounts of KNORR bouillon powder or paste

6. When cooking en papillote, use Flora with a dash of lemon juice to provide a healthier alternative to butter and salt

7. Be creative with seasoning and use lemon juice, herbs and spices instead of salt

8. Use single dairy cream alternative for sauces and soups requiring cream to reduce saturated fat by 27%

9. Use Guinea fowl as a lean alternative to chicken

10. Prepare classical desserts and cakes with Flora in place of butter for less indulgent puddings

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