New Guide to help Foodservice Operators Trim Menus of Bad Fats
The National Heart Foundation has released a new guide aimed at helping the Australian foodservice market take steps to reduce the levels of trans fats and saturated fats in the food in its menus.
The development of the 3 Step Guide to reducing unhealthy fats in cooking followed a roundtable meeting of representatives from Australia's Quick Service Restaurant (QSR) sector, as well as other food and health organisations, and the Federal Government held earlier this year.
The guide is available to be downloaded free from the Heart Foundation's Website. It explains how to identify saturated and trans fats and provides simple steps for reducing their use on menus.
Tony Kemp, the brand manager foodservice for the Heart Foundation Tick, said the current consumer and media interest in healthier eating presents foodservice operators with an opportunity to take a leadership position and take positive steps towards reducing the level of trans and saturated fats found on menus.
"Our research shows that seven in ten consumers are directly concerned about the levels and types of fats in the food they buy and eat when away from home", Kemp said. "the foodservice market can take advantage of consumer and media interest and start delivering menu items lower in these types of fat".
The release of the Guide coincides with the recent second QSR roundtable, at which Senator Brett Mason, the Parliamentary Secretary to the Minister for Health & Ageing commended QSR's for initiatives undertaken so far to reduce the level of trans fatty acids without an associated increase in saturated fat content.
"There is a scientific link between the consumption of trans fatty acids and the risk factors for heart disease", Senator Mason affirmed. "Trans fatty acids not only increase bad cholesterol in our blood, a key indicator for heart disease, they may also decrease good cholesterol".
For a copy of the guide go to www.thetick.org.au