Food Consumption:

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(No Transcript)
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Food Consumption Enduring Trends .

• Convenience
• Taste
• Price

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Convenience Make it for me Make it fast Make
it easy to buy Make it easy to eat
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Make It For me - Evidence .

• 67 eat main meal out at least once a week
• (218 meals/capita/year eaten out)
• Food Dollar on Food-Away-From-Home 46
• --Burgers have 35 of the market share of food
  types

• Take out food growing
• (50 go home, 20 eaten in a car)
• 31 use it at least once
  a week 12 never

Sloan 9/2002
FMI-Trends 2001
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Source of Take-out Foods 2001 .
None/DN
Fast-food place
Other
Deli/Pizza
Supermarkets
Restaurants
FMI-Trends 2001
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Make it at Home Average Time in the Kitchen
-2004 .

• 10-20 Min. 13.2
• 20-30 Min. 26.8
• 30-45 Min. 28.0
• 45 Min 29.3

USA Today Impulse Research Corp for Arm and
Hammer Baking Soda 2004
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Keep it Simple
48 report making something from scratch at least
3 times a week --but --
41 use shortcuts like bagged salads 45 boxed
or frozen meals 38 heat and eat foods
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Time constraint

• Americans work more hours
• More than other countries
• USA 1877 hr/yr (avg.)
• Japan 1840
• U.K. 1708
• Italy 1634
• More than in 1990
• 36 hr/yr by 1999 to
• 1,979 (38 hr/wk)

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Shopping Less? .

• Shoppers make 1.8 trips to main grocery
• store per week - down from 2.3 in 1991

• 12 report using on-line, Internet grocer

FMI-Trends 2001
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PACKAGING - PRECOOKED
MICROWAVABLE
Easy Open
No Dishes Required
Ready to Eat/Heat
Single serving

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Self-Treatment And Whole Health
Let food be your medicine and medicine be
your food Hippocrates
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• Epidemic of Overweight and Obesity
• We have been set up for this to happen
• We lead more sedentary lives
• We think bigger is better
• Food is ubiquitous and cheap
• We feel guilty when we dont clean our plates
• We were misled about the value of low-fat (and
  low-carb) foods
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Top 5 Health Concerns in
1999 Eyesight - 85 Cancer - 81 Energy - 75
/ Heart Health - 75 Joint Pain - 73 /
Cholesterol - 73 Source Sloan Trends and
Solutions, Inc. Food Industry Report, 8/2/99
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Functional Foods

• Terminology

Pharma Foods Designer Foods Mood Foods Optimum
Foods Bio-tech (GMO) foods?
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Functional Foods

• A food or beverage that imparts a physiological
  benefit that enhances overall health, helps
  prevent or treat a disease/condition or improves
  physical or mental performance via an added
  functional ingredient, processing modification,
  or biotechnology.
• (Main customers those over age 55)
• Sloan, 2000

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ORGANIC FOODS
Why consumers buy organic foods

• No Chemical Residues 63

• Environmentally Friendly 55

• Sustainable Agriculture 48

• Partners with Small Farmers 46

• Not Genetically Modified 47

• No Irradiation 45

Sloan, Food Technology, 1/2001
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ORGANIC FOODS

• Growth in organic foods sales growing 22.7 /
  year VS. growth in mass market foods 3-5 /
  year.
• 2000 sales of 7.8 Billion (
• 40 for produce
• 20 for packaged grocery/dairy
• 2004 sales of natural foods 11B.
• Sloan, Food Technology, 1/2001,7/2004 Food
  Institute Report,2001

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Foods that sustain personal, environmental,
animal, agricultural and world health all
increasing in consumption.
4 in 10 consumers claim to prefer products
and services that fit these criteria Associated
with higher quality products Look to high
quality foods as a little luxury
Sloan, Food Technology 7/2004
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Everyone is a Specification Buyer Segmented
Markets More focused, targeted, and niche
opportunities for agriculture
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Consumer Lifestyle Trends Population Saddle 2
large markets 15-24 yr. old web-savvy, expect
services on-demand, want convenience and speed,
prefer organic ethnic, gourmet and prepared
foods. 55 yr. old value conscious, buy
health and wellness products, high levels of
customer service
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Consumer Lifestyle Trends Connectedness
staying in touch with other people is
important Fragmented society, tastes,
cultures-Multiple mini-markets amongst mass
markets (Starbucks offers 10,000 ways to order
coffee) Backlash against too much choice. Find
the exotic as luxury goes mainstream, luxury
consumers move on (gourmet cuisine, wine)