Better-Tasting Meets Better-For-You
From a consumer dining perspective, the past few years have demonstrated the need to find an attainable balance between comfort and health—enjoying the experience of food while keeping well-being as a top priority. In fact, 69% of consumers say they look to balance good taste and nutrition.1 Better-tasting, better-for-you items align with the needs of your customers. Why choose “indulgent or healthy” when you can have both?
This helps to explain why comfort food with a health halo has been popular across commercial and noncommercial segments, with examples such as plant-based pot pies and the incorporation of pulses (e.g. lentils and chickpeas) into desserts.2 These dishes capture the richness of their traditional counterparts—with less guilt. And feel-good snacks are taking on new forms, such as sliders, empanadas and smaller portions of entrées that can satisfy cravings beyond traditional mealtimes.
Whether it’s adjusting portion size, making ingredient swaps or boosting dishes with high-protein additions, the concept of “permissible indulgence” continues to resonate with today’s consumers. It’s important for operators to menu items that speak to this demand.
Balancing Great Flavor with Great Health
Check out our Permissible Indulgence Recipe Guide to discover simple, wholesome twists that will allow you to offer everything from comforting, classic flavors to globally inspired favorites while catering to customers’ different dietary needs.
Download Recipe Guide
of consumers snack at least twice per day3
of consumers agree that snacking can be part of a healthy diet4
of consumers say eating more protein is an important health priority for them in 20235
The Quick Dish
Permissible indulgence and snacking go hand in hand. Here are some of the reasons6 consumers say they snack in between meals; consider them when creating menu items that can appeal to the snacking crowd!
Whether you’re looking for low-sodium, dairy-free or plant-based ingredients to incorporate into your back-of-house repertoire, Conagra has you covered!
Chef Tips
The permissible indulgence trend is especially important when it comes to snacking, as operators look to meet the needs of consumers whenever and wherever they’re hungry. Unique flavors and formats that combine comfort with a “guilt-free” element are sure to please. Take a look at these tips from the Conagra Foodservice culinary team for inspiration!
Functional Classics. Smaller portions of classic dishes with functional upgrades are an interesting and easy take on the trend. Consider offering a high-protein pasta topped with Angela Mia® No Salt Added Marinara Sauce, shredded Parmesan and some fresh herbs.
Beverage Boosters. Health-focused beverage options, such as smoothies, have been menu mainstays. Give them a sweetly indulgent kick with the addition of Swiss Miss® Hot Cocoa Mix for an extra creamy finish.
Dairy-Free Flavor. Build up flavor without butter by using Earth Balance® Original Buttery Spread. It’s perfect for plant-based menu items and baked goods, with a vegan formula that contains no trans fat or artificial ingredients.
Crave-Worthy Creativity. When consumers make the decision to eat healthier, what do they miss? Flavor! Menu items that are richly seasoned can bridge that gap. Consider Gardein® Plant-Based Meatball sliders, seared and braised in Angela Mia® Diced Tomatoes, sweet onion, garlic and fresh oregano, all topped with sharp Provolone.
Wholesome Twists on Beloved Recipes
Products from Conagra Foodservice can help you serve up delicious menu items that keep the dietary needs of today’s consumers in mind.
Put a more wholesome spin on risotto with a recipe that features Angela Mia® No Salt Added Diced Tomatoes. Swapping butter for vegetable stock is another step that makes a huge difference! View Recipe
Changing up the prep method is a great way to modify indulgent menu items. A Wish-Bone® Light Italian Dressing marinade keeps the chicken moist and juicy, while a tangy dipping sauce featuring Gulden’s® Spicy Brown Mustard and Hunt’s® Tomato Ketchup serves as the perfect finishing touch. View Recipe
Creamy, crunchy and decadent all at once—in a unique plant-based dish. Add protein with Gardein® Ultimate Plant-Based Chick’n Nuggets, swap the cheese for vegan shreds and use Earth Balance® Original Buttery Spread for the perfect sauce base. View Recipe
No need to skip dessert with this chocolatey treat. Top a Swiss Miss® Non-Dairy Hot Cocoa Mix, non-dairy milk and chia seed pudding with fresh berries and Reddi-wip® Non-Dairy Whipped Topping for the perfect hint of sweetness and creamy goodness. View Recipe
You'll Find Even More Delicious Recipe Ideas on Our Instagram, @conagrafoodservice
Consumers often say they want to eat healthier but end up choosing indulgent options when dining out. The operator examples below demonstrate how that gap is closing—and big flavors don’t need to be sacrificed in the name of health.
Cadence, New York City
Examining Southern cuisine through the lens of health and sustainability, Cadence offers a plant-based menu with such standouts as Fried Oyster Mushroom & Waffles and Collard Green Wraps with chickpea miso broth.
Pick Me Up Café, Chicago
Craveable vegetarian comfort food is the name of the game with Vegan Sloppy Joes, Vegan Pizza Grinders and Buffalo Tofu Wraps hitting the sweet spot between wholesome and indulgent.
Tender Greens, National
Flavor-forward plates, salads and sandwiches help customers make healthier dining decisions. For example, their Longevity Bowl features slow-cooked black lentils with fennel and dried pears, yellow and purple cauliflower, baby kale salad with Pecorino cheese and roasted maitake mushrooms or grilled trout.
Sweetgreen, National
The fast-casual chain specializing in “earth-friendly” food gives customers healthier ways to experience their favorite flavors. Their BBQ Chicken + Squash Plate includes blackened chicken, BBQ squash, caramelized onions, wild rice, kale-cabbage slaw and honey BBQ sauce.