According to foreign media, Burger King recently announced that it is testing a plant-based alternative to Big Mac, which means that more vegetarians may be added to hamburgers in the future. In fact, such hamburgers can meet the needs of a variety of healthy diets.
It's a sign that the way Americans look at food is changing dramatically. The restaurant chain has adopted the latest strategy to capture the growing demand for menus and healthier, cleaner and more sustainable restaurants.
Many consumers say their definition of health has changed in the past two years, according to the website of restaurant business magazine on April 22. According to the healthy eating consumer trend report 2018 released by tecnomic research and consulting company, people are no longer obsessed with calories, carbohydrates and fat, but actively looking for nutrients with specific health benefits and real and natural food materials.
In fact, for those who pursue a healthy diet, their main concerns are as follows:
Elastic vegetarians - these people tend to be vegetarians, but don't completely skip seafood, chicken and other animal proteins. They welcome mixed menus, offering satisfying vegetarian and other options.
Clean food - this kind of consumers like food without artificial additives, pigments, seasonings and genetically modified organisms, which caused quite a stir. Some chain stores have responded to this trend by modifying the menu, replacing many potentially controversial ingredients, improving the transparency of the production process, and fully disclosing all food ingredients.
Fans of functional foods - they don't like foods without specific characteristics, as advocates of clean eating do, and these health conscious diners actively look for ingredients that claim to provide health benefits - often come from natural foods. For example, high protein milkshakes, mixed dishes containing blueberries, broccoli and salmon, etc.
Not every restaurant caters to every consumer's tastes and preferences, the report said. It is a smart strategy to ensure the restaurant's long-term success to continuously improve its operation mode to meet the needs of more and more customers and pay more attention to health and environment.