'Healthy’ Claims Up 65% on Restaurant Menus

CHICAGO — Between the second quarter of 2009 and the second quarter of 2010, menu items labeled as “healthy” grew 65%, according to a release issued yesterday by Mintel Menu Insights.

CHICAGO — Between the second quarter of 2009 and the second quarter of 2010, menu items labeled as “healthy” grew 65%, according to a release issued yesterday by Mintel Menu Insights.

There has also been a 10% increase in menu items that contain fruits and/or vegetables since the second quarter of 2007, and a 12% increase in menu items labeled as vegetarian.

“Healthy menu development opportunity exists in providing vegetable and seafood-based appetizers, soups, salads and entrees,” Eric Giandelone, director of foodservice research for Mintel, said in the release. “An added bonus in offering these ingredients is if prepared thoughtfully, they will naturally cut down on the fat and calories of a menu item, making it a more favorable choice for their patrons.”