Restaurants meet consumer demand for superfoods

As consumers make efforts to become more health-conscious when it comes to their dining-out choices, restaurants are adding more so-called “superfoods” to their menus.

“Americans are becoming very savvy about nutrition and its power on performance and well-being,” said Anita Jones-Mueller, president and founder of Healthy Dining, which specializes in restaurant nutrition. “More and more people want to feel good, look good and be at their best. And they know that means they need to eat healthy.”

Superfoods are generally rich in nutrients and include kale, Brussels sprouts, various nuts, and such fruits as blueberries and pomegranate. However, specific criteria for the classification remain relatively ambiguous, said Nancy Kruse, menu trend analyst and president of the Kruse Company.

“There doesn't seem to be a consensus as to what constitutes a superfood,” Kruse said. “At this moment, a wide range of ingredients are being offered under that umbrella.”

Among that range, avocado saw the greatest menu penetration in 2012, appearing on 35.6 percent of restaurant menus, according to research firm Datassential’s MenuTrends platform. The ingredient’s presence on menus last year increased 8.9 percent from 2008, Datassential found.

After avocado, olive oil was the next most popular superfood, appearing on 30.1 percent of menus in 2012, followed by walnuts at 23.6 percent, blueberries at 20 percent and sweet potato at 18.6 percent. Other superfoods Datassential tracked included kale, quinoa, beets, açaí and brown rice.

The increase in the use of these ingredients comes partly from restaurant chains feeling the pressure to provide their customers more healthful options, Kruse noted.

“Do restaurant chains feel pressure to provide more healthful menu options? Sure,” she said. “Part of the pressure reflects both larger societal concerns relative to obesity and also the health concerns of an aging baby-boom population. Pending legislation regarding calorie disclosure on menus also plays a large part.”

That pressure has led to new menu items touting superfoods. Spartanburg, S.C.-based Denny’s introduced a Pepper Bacon Avocado Omelette in March, as well as a Blueberry Pancake Breakfast in December. In February, Los Angeles-based California Pizza Kitchen debuted Brussels + Bacon Pizza. Brian Sullivan, the chain’s senior vice president of culinary development, said the item was inspired by his love of Brussels sprouts and the vegetable’s growing popularity.

Quick-service chains are also highlighting superfoods. Oak Brook, Ill.-based McDonald’s said in March that it would add a Blueberry Pomegranate Smoothie to its McCafé line next month.

While restaurant chains are expected to continually adapt to consumer trends, Kruse said the current consumer trend for more healthful foods is here to stay.

“The superfood, health craze will have very long legs, although the specific foods that fall into that category will change to some extent to fit the fashion and tastes of the moment,” she said.

Contact Charlie Duerr at [email protected].