Catering to the Nutraceutical Market
Giving Your Hotel's F&B a New Health Kick
By Larry Mogelonsky President & Founder, LMA Communications | July 13, 2014
We are what we eat. What we eat affects our emotions, our energy levels, our immune systems, our physical strength, how quickly we age and even how intelligent we are. New dietary research continues to reaffirm these correlations and people the world over are slowly waking up to the fact that feeding the body high octane fuel is a lifestyle choice with astounding benefits.
However, eating perfectly is not (yet) an exact science and as such, there isn't one universally proven method of boosting one's health via certain eats. Case in point: look at the plethora of what's currently trending – vegetarianism, veganism, raw foodism, pescetarianism, the paleo diet, the slow carb diet, gluten-free eating and so on.
Trends Keep Changing
A decade ago, dairy was great for you; now it's chock full of bad sugars, allergens and hormones. Fat used to be the enemy, now it's carbs. Unless you have a degree in nutrition or physiology, comprehending the differences between all these dietary regimens is downright perplexing…and intimidating.
One thing is for certain: with demand for healthy food increasing, it's time to update and redefine your hotel's F&B program with a marketable 21st century spin.
This isn't a survey article to review all these movements and the benefits of specific nutrients. Rather, understand that new age diets are rapidly gaining popularity, and that, while it's incredibly hard to appeal to all of these discerning consumer groups in addition to us 'normal eaters', you still have to do something to appease this burgeoning, wellness-focused market.
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