Since 1984, The Dardanel Group values high-quality and sustainable production and aims to improve people's lives by guiding them to eat healthier with our shelf-stable and nutritious products.
All menus were planned based on the conditions determined in the relevant guides and standards, and the top-of-mind matters were summarized below.
- In alternately prepared menu plans for general purpose, gluten-free, lacto-ovo vegetarians, it is planned to serve 2-3 portions of red meat and red meat products at most per week within the scope of the new Nordic diet recommendations. Large pieces of meat (beef stew, doner, etc.) and small pieces of meat (meatballs, mincemeat, etc.) were used in meat dishes to ensure diversity and prevent menu monotony. Generally, cereals were used for complementary food in order to balance the nutrition facts in meat dishes. While arranging the dishes on the menu, special care was taken to ensure that similar nutrient contents were not repeated in subsequent meals.
- Chicken meat was used twice a week. And fish meat was used with different ingredients 3 times a week.
- As stated in the new Nordic diet recommendations, processed meat was only used once on the weekly menu.
- For grain source, whole-grain products were used. Bulgur and quinoa, which can be consumed both cold and hot, were used in meals by themselves or within other products.
- Vegetables or products containing vegetables were daily used on the menu in order to increase pulp consumption. In addition, fruit and fruit products were daily used as well.
- Canola oil, sunflower seed oil, and olive oil were used while preparing the dishes. Increasing the saturated fat content, fats were never used in dishes.
- Consumption of legumes is encouraged in the New Nordic diet. For this reason, whole-grain products and legumes (chickpeas, lentils, beans, etc.) were frequently used as complex carbohydrate sources on the menus.
- High-quality protein sources were chosen as protein sources, and it was aimed to reach the maximum protein ratios specified in the guide, with 60% plant protein and 40% animal protein.
- With content compatibility being in the first place, color, consistency, and consumability status of the dishes were taken into consideration while preparing the menus.
- In addition to hot and cold beverages, sports drinks were also used to maintain electrolyte balance.
- In order to increase the protein content of the menu for group B rations, protein drinks and protein bars were used as supplements.
- Salt was used in meals in accordance with the recommendations.
- It was aimed for the daily sugar content in the menus to not exceed 10% of the total energy. For this reason, date juice was chosen to be used in desserts and natural sugar sources and especially fruits were used to reduce added sugar content. In the products, natural sugar sources were used instead of added sugar.
- The composition of the menus was made by taking into account that the main dishes reflect different ages, cultures and religious beliefs.