The Food Service Information Challenge report released last week by the Food Services Director Group (FSDG) highlighted the importance of providing information across ingredients, packaging waste, energy, water and allergens.
The FSDG urged delegates to work with others in the industry and adopt unified information standards across the foodservice supply chain.
It revealed that information demands are set to double from over 200 to over 400 attributes for each product in the next five years as operators push their suppliers for extra knowledge to pass on to their customers.
“We spend millions on market research and it’s telling us that the consumer wants more and more information,” said Unilever Food Solutions managing director Tracey Rogers.
“Supermarkets almost give too much information and consumers are realising that the gap between that and when eating out is getting wider and wider. Eventually, they will vote with their feet and it may even be about business survival.
“People want the information although it may not change their habits. This is something that will take a generation to change.”
Mitchells & Butlers (M&B) was one of the first pub restaurant chains to use calorie information on its menus and will have nutritional information online for every brand by early 2013.
“I don’t think we will put information on menus until we know exactly what people want,” said M&B director of food trading Dennis Deare.
“We are trying to keep up with how guests’ tastes are changing. Speed is a challenge as much as information. It’s about trying to make the process more efficient. We want to be fast-moving and innovative and change our menus to what guests want.”
Legislation on nutrition information will be passed in late 2014.