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KFC to test vegetarian entrée in U.K.KFC to test vegetarian entrée in U.K.

Chain commits to 20% reduction in calorie counts in Britain by 2025

Bret Thorn, Senior Food Editor

June 8, 2018

2 Min Read
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KFC said it would introduce more lower-calorie options, including a vegetarian entrée, at its restaurants in the United Kingdom by 2019 as part of a commitment to reduce the number of calories of its meals by 20 percent by 2025.

KFC UK & Ireland said its commitment is in response to the latest guidelines released by the government agency Public Health England, which encourages consumers to limit their caloric intake to 400 calories at breakfast and 600 calories each at lunch and dinner, with balanced choices for snacks in between.

“KFC will be making exciting changes to their existing healthy sides, looking to increase choice, improve taste and add more options to help customers toward their five a day,” the company said in a release last week, referring to the British government’s recommendation to eat five servings of vegetables per day.

“Additionally as an alternative to their famous fried chicken, KFC even has the ambition to launch a new vegetarian option, which will be tested with customers later this year,” the release said.

Details of the vegetarian option are sketchy, as they’re just in the “very early stages” of development, the company said in a statement. “Once we’ve perfected the recipe we aim to test with customers this year, and if all goes well we hope to launch a new vegetarian option in 2019.”

Then by 2020 it will introduce more lunch and dinner items with fewer than 600 calories, the company said.

Additionally, the operator of British KFC’s said that, going forward, it would only introduce low calorie and zero calorie carbonated beverages.

In an interview with the Daily Mirror, KFC UK & Ireland’s head of food innovation, Victoria Robinson, said they were also testing ways of changing consumer behavior, such as free substitution of other vegetables instead of fries and offering low-calorie drinks as the default option.

KFC UK has already introduced some lower-calorie entrées, including a 500-calorie Original Recipe Rice Box that comes with a boneless piece of fried chicken, steamed flavored rice, lettuce, corn, tomatoes and bean salsa with a light garlic dressing. It also has tested non-fried chicken items and is currently testing a reduced-fat, thicker-cut French fry option.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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