By using precise descriptions that communicate the intention behind menu items, operators can resolve ingredient confusion and help diners feel more confident in their choices. “Menus must tell the brand's story of who they are and how they meet their guests' needs,” said Erica Holland-Toll, Culinary Director at The Culinary Edge, which helps clients identify how to communicate their brand and food ethos through their menus and recipes. “If the focus is on wellness or health, then the menu could communicate that through their ingredient lists and techniques.” While ultra processed foods (UPFs) have been around for decades and been integral to providing more stable food for more people, now we see more foods that are ultra processed than not on the shelves and the narrative about how they are so bad for us is making more headlines than ever, Holland-Toll explained. The high-protein, fiber-maxing movement has created even more confusion around ultra processed foods, because it is simply not possible to add more protein and more fiber without ultra processing. “If high protein, high fiber is healthy, then how can UPF’s be bad for us?” Holland-Toll quizzed. “The headlines of eating healthy have not actually changed in years-the Michael Pollan mantra of ‘eat food, not too much, mostly plants’ has been and remains the gold standard of nutrition advice. It’s easy to say though, and harder to live by when confronted with foods that are literally manufactured to taste like the best possible version of themselves, who can ‘eat…
