Not only has Australia’s fast-food industry transformed with a fresh focus on healthy eating, but it is continually evolving to meet changing consumer preferences.

Consumers have five top priorities when it comes to eating, according to market research company Ipsos’ report last year Food Facts, Fiction and Fads – How Australia Eats, Thinks About and Shops for Food.

These priorities are:

• eating more fresh fruit and vegetables (40 per cent)

• smaller portion sizes (31 per cent)

• reducing sugar intake from food (24 per cent)

• eating healthier snacks (23 per cent)

• cutting down on fat (23 per cent).

However, the report also says that many people regard being healthy as expensive and time consuming. Taste and price top the list of purchase decision drivers in-store, at 72 and 63 per cent respectively, followed by discounts.

“Our study shows that while making healthier food choices is a key priority for Australians, the typical, everyday shopper is still struggling to balance healthiness against convenience and their budget,” says Ipsos strategy and research director Kathy Benson.

Looking forward, the study shows that Australians would like more natural substitutes for sugar, beef free of hormones, organic meats, stall-free pork, plant-based milk alternatives and fewer artificial sweeteners.

Fresh fruit and veg a priority

“Fresh fruit and vegetables are absolutely a priority,” says Robbie Damjanovic, master franchisee for Canadian fast-casual restaurant brand Freshii in Australia.

“All our menu items, from salads to bowls to wraps, incorporate a variety of both. Healthy drives everything we do, which is why sugar and transfats (we love our good fats) are two things we reduce in every way we can.“

Meanwhile, fresh vegetables and low levels of sodium, sugar and fat are central to the Subway fast-food franchise model, which offers one and a half serves of vegetables in its six-inch sub, and three serves in the foot-long sub. Spokesman Ben Miles says there is a perception that fast food is full of sugar.

“A lot of businesses jump on to short-term fads. We try to look at broad trends,” he says.

“You can’t argue with eating fresh bread, vegetables and sources of protein.”

At Top Juice, GM Barry Barber says the group has developed a strong following with customers seeking healthier options. It offers fruit and vegetable juices, smoothies and shakes all made on the spot from fresh produce and natural ingredients

“We also carry fresh-cut fruit and fruit salads as well as vegetarian and some meat salads, and we have seen these categories become an important part of our business.”

Soul Origin has an in-house dietitian and nutritionist, the “Nude Nutritionist” Lyndi Cohen, and prides itself on menu items that focus on dietary fibre, reduced sodium, protein and managed fat content.

“We don’t feel the need to count kilojoules, but to be more mindful of the nutrition we’re eating, which includes the benefits of high fruit and vegetable intake,” says GM Chris Mavris.

Like the sound of a healthy food franchise? Browse the category.