Fast food chains and nutrition have not always been synonymous, with fast food often being associated with junk food. However, the industry, also known as quick service restaurants (QSR), is now prioritizing calorie management. Consumers are also becoming more conscious of their calorie intake, especially since it is now mandatory for large businesses in the UK to display calorie information for non-prepackaged food and soft drinks.
In response to these new regulations, many QSRs are reformulating their products to reduce problem nutrients like fat, salt, and sugar, as well as overall calorie content. While much of this work is done behind the scenes, some chains are making their efforts public. For example, KFC UK&I has committed to reporting yearly on its reformulation journey starting in 2024. This transparency in nutrition is aimed at empowering customers to make informed choices about their food.
One significant achievement for KFC has been the 7% calorie reduction in its fries by using a thicker potato fry that absorbs less oil when cooked. The company estimates that this change has cut 13 billion calories over a year. Additionally, KFC has reduced saturated fat levels in its frying oil and has reformulated sauces to lower salt, sugar, and calorie content.
In recent years, KFC has also focused on reducing calories in its burgers and Original Recipe Chicken products. The company managed to maintain the taste of its products while reducing calories by reformulating ingredients. KFC has also removed high-sugar drinks from its menu and offers a range of low-sugar and sugar-free options.
To further improve its menu, KFC UK&I compares all foods against the UK Nutrient Profiling Model and takes a four-pronged approach to nutrition progress: adding healthier products, working with external partners for scrutiny, increasing transparency, and reformulation. The company has also partnered with the University of Durham to study effective behavioral interventions that promote healthier choices among customers.
Looking ahead to 2025, KFC aims to increase the percentage of non-HFSS products on its menu and develop sales-based targets for HFSS and non-HFSS items. The company is committed to providing fresh, nutritious options while maintaining the quality and value of its offerings. By being transparent about their actions, KFC hopes to inspire others in the food and beverage industry to prioritize nutrition and sustainability.
