Boston Market Moving into Healthful Positioning
Boston Market chief executive George Michel was inspired by a presentation that James Hill, executive director of the Anschutz Health and Wellness Center at the University of Colorado, made more than 2 years ago about America’s need to eat less sodium. Michel realized that, as CEO, he had an obligation to both the company’s employees, who eat at its restaurants almost every day, and its patrons. Boston Market is currently working to reduce sodium in its food by 15% across the board by the end of 2014. The company started by reducing sodium in its chicken by 20% and in its gravy by 50%. By testing these reductions in its restaurants without informing its guests, Boston Market found that guests either did not notice or preferred the reduced sodium products. The company has recently reduced the sodium in its mashed potatoes—its most popular side dish—by 26% and in its stuffing by nearly 20%. Dr. Hill said Boston Market’s sodium reduction efforts were “an incredible move...and they did it because they believe that restaurants have a responsibility to make it easier for their customers to eat healthier.” Dr. Hill added that he believes more restaurants will begin taking this approach. – Nation’s Restaurant News
Bakeries Struggling with Calls to Cut Sodium, Sugar, and Fat
Manufacturers of baked goods are reaching a point where calls to cut sodium, fat, and sugar in products are becoming detrimental to the quality of their products, Simon Sloan, general manager of the Fletchers Group of the Bakeries Grain D’Or site in North West London said in a podcast. Although sodium in particular has been reduced in baked goods, bakers say that they are nearing the point where quality is negatively affected. Sloan discussed how his facility is responding to the challenges. – Bakeryandsnacks.com