Healthier Choices are Reshaping the F&B Industry

When dining out, 60% of consumers choose healthier options than before the pandemic. People are now making an effort to find options that match their dietary preferences and health goals as they gain access to more nutrition and wellness information. But how big is this health-related shift in the F&B industry? 

By 2030, the global Health and Wellness Foods market is expected to reach $1.6 trillion, up from $861.1 billion in 2022.

What does this mean for restaurants? 

Restaurants are adjusting to changing consumer preferences by offering healthier menu options. From vegan and gluten-free options to dairy-free products, restaurants cater to a wide range of dietary requirements. Restaurants that serve nutrient-dense meals created with fresh, locally sourced products not only suit consumer demands but also promote sustainability and help local farmers. 

What does this mean for suppliers?

As restaurants shift to healthier options, suppliers need to adjust their offers to match the demand for organic, sustainably sourced, and health-conscious foods. Suppliers are developing products that include natural ingredients while reducing chemicals and sugar.  

Koita Milk, founded by Mustafa Koita, has emerged as a pioneer in this health space in the UAE. Koita Milk offers a variety of organic milk products free of additives and hormones. Mustafa emphasizes his commitment to quality, stating, "I started the company for my kids, so if it's not good enough for my kids, it's not good enough for anyone else."

He goes on to discuss the benefits of their Barista plant-based milks, noting, "Our Barista Plant-based Milks are great because they have the least added ingredients. They are clean; for example, our coconut milk has no soy. Everything is non-GMO, with no added sugar."

As restaurants look to cater to people's dietary choices and constraints, Koita Milk products become a versatile ingredient. Its adaptability for both traditional and plant-based cuisine enables chefs and baristas to cater to a wide range of tastes while maintaining good health.   

The impact on the bottom line of restaurants and suppliers

Despite popular belief, adopting healthier options can financially benefit both restaurants and suppliers. Health-focused menus can appeal to a larger consumer base, including people with dietary limitations, allergies, or specific health goals. The perception of a socially responsible and health-conscious establishment can improve a restaurant's entire brand image, creating a beneficial ripple effect for suppliers of the necessary products. 

Food Technology 

Food technology innovations are also helping the F&B business have access to more options. Platforms such as KASO, a B2B platform that connects restaurants and suppliers, are streamlining food procurement processes. 

Restaurants looking for healthier alternatives can discover healthy items and place orders easily with KASO. Suppliers can market and sample their products on the platform, inviting new restaurants to explore their offers. This streamlined approach not only increases efficiency but also creates a dynamic environment in which more options are available and accessible to restaurants.

The growing number of healthier options is reshaping the food industry, encouraging a more collaborative approach between restaurants and their suppliers. This shift toward wellness-focused dining goes beyond a trend; it is transforming the industry with new innovative products and delicious healthy meals.