Caterers and food workers need recipes that work well, resulting in a high quality product. After all, your reputation and business depends on people eating and enjoying the foods provided. The challenge is to develop innovative recipes that taste and look good, but are also healthy.
Many recipes can be developed or modified to meet the Food and Nutrition Guidelines. Not all recipes can be low in fat, salt and sugar – they wouldn’t be the same if they were. These recipes still have a place in a balanced diet (everyone likes to indulge occasionally!), but it is important that they are balanced with menu items that meet the Food and Nutrition Guidelines and are served in appropriately sized portions. The following ideas will help you put the guidelines into practice. Use the ideas which are appropriate and practical for your situation.
Click on the links below to get started.
A checklist of steps to take when creating a recipe.
Suggestions and tips for including healthy ingredients in your recipes
Ways to make cooking methods healthier
Nutrient criteria for healthier recipes
Use the Food and Nutrition Guidelines to direct your recipe planning
This document provides a Guide to standard serving sizes which will help you determine the appropriate quantity of some common foods for service.
The Australian Heart Foundation has produced good guidelines for developing healthy recipes. This has been adapted for New Zealanders and can be downloaded here:
For more information these external links provide a variety of information and tools to aid in your recipe modification.
Foodworks and SERVE are software available for purchasing which can calculate the nutrient content of your recipes and produce nutrition information panels for your products. Two of these packages use New Zealand food composition data. For more information visit their sites:
There is also free nutrient calculation software available from Food Standards Austraila New Zealand which is available here:
Here you can read a case study about altering a recipe to make it healthier and to meet specific nutrient criteria: