Dine Contract Catering Ltd
F4. Calorie Reduction
25 February, 2013
Submitted: 25 March, 2013
Over the last 12 months we have nutritionally analysed and reformulated all of our recipes in order to improve the nutritional profile of the food that we serve, significantly reducing fat, particularly saturated fat. This was mainly achieved through reducing and standardising volumes of cooking oil; replacing higher fat items such as double cream to single cream or yoghurt and specifying leaner cuts of meat (e.g. swapping chicken thigh for breast).
Capturing analysis data allowed us to attach GDA information to every recipe and to further develop our EatWell system, allowing our Chefs to produce scientifically balanced menus across all sites and enabling us to effectively market healthier choices to our customers that together with the GDA information ensures that they can make fully informed meal choices.
Over the next 12 months we will be increasing the number options available in our lighter category that contains on average 30% less calories from fat than our previous meal average. Our previous baseline figures for an average meal were calculated (this was necessary in order to come up with the nutrient criteria for our lighter meals that are marketed as lower in fat, salt and sugars) and average fat content was found to be 25.1g per portion. The lighter category meals contain no more than 12.5g of fat, but more importantly, no more than 3g of saturated fat - previous meal average being 7.1g.
We are also planning more info shots across all sites in order to further inform and educate our customers on the health aspects of certain foods. We will continue working on product reformulations with our suppliers in order to source products with a better nutritional profile.