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As the prospect of menu labeling legislation continues to loom in localpockets throughout the nation, Z Trim's brand equity is resonating louder withyoung people beginning careers in the food industry, as well as establishedrestaurant chefs, owners and vendors.
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"I use Z Trim in many salad dressings including our low fat Blue cheese,our low fat pesto and muffins because of its taste neutrality and because itenables me to replace fat with natural dietary fiber while providing theessential textures that my customers love," said Chef Drew Rosen, President ofFresh Foods Cafe in Long Beach, California. "Good tasting foods that are freshand nutritious are the crux of our business, so Z Trim is essential to many ofmy recipes," he said. "Restaurants will embrace Z Trim in the future as it isa great ingredient to extend, lower food costs and improve nutrition. Itgives good texture and mouth feel. Additionally it will be in many moreprepared products that provide the nutritional profile that customers arelooking for more and more," he added.
Z Trim gives restaurants the flexibility to improve the nutritionalprofiles of a host successful menu items across categories, according to PhilVersten, VP of Marketing and Communications for Z Trim Holdings, Inc. "Theissue concerning menu legislation and ingredient bans is mostly about fat andcalories," he said. "Regardless what legislation passes here or is defeatedthere, the continuing introduction of such bills speaks to a larger socialconcern that happens to be politically expedient," he added. "Many in the foodmanufacturing and foodservice industries view our multifunctional fiberingredients as a way to get past the issue because we can easily, naturally,and economically improve the nutritional profiles of the menu items that builttheir businesses, without impacting taste. With full taste and betternutrition, the issue fades."
A host of food manufacturing companies have begun rolling out finishedproducts containing Z Trim to both retail and foodservice. For example, theSalad Bar line of dressings manufactured by Ken's Foods will be on display aswell at the Z Trim booth. Ken's created the line using Z Trim multifunctionalfiber in place of certain oils and gums, thereby maintaining a clean labelwithout sacrificing taste and texture. The line was originally created for usein specific school districts. For many people, the significantly reduced fatdressings with Z Trim are indistinguishable from their full fat counterparts.
Although Z Trim has been showcasing Z Trim-enhanced products from avariety of large and small food manufacturers at food shows of late, Z Trimhas opted to work with the Restaurant Association of Maryland's HospitalityEducation Foundation (MHEF) for this show.
"We heard that Z Trim was an innovative company that might be receptive toworking with our ProStart program," said LaDeana Litchfield, Director ofWorkforce Development for the Restaurant Association of Maryland's HospitalityEducation Foundation (MHEF). "We applaud Z Trim for recognizing that thefuture of the industry is with these ProStart students," she added. "It's agreat opportunity for our students to work with a healthy product like ZTrim."
Z Trim is thrilled with the opportunity. "We want to respond to young,creative people interested in bringing sensible and innovative solutions intothe field with them as they graduate," Versten said. "We're happy tointroduc
