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Food Consumption: Enduring Trends . Convenience Taste Price Convenience Make it for me Make it fast Make it easy to buy Make it easy to eat . Make It For me - Evidence . 67% eat main meal out at least once a week (218 meals/capita/year eaten out)

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slide2

Food Consumption:

Enduring Trends

.

  • Convenience
  • Taste
  • Price
slide3

Convenience

  • Make it for me
  • Make it fast
  • Make it easy to buy
  • Make it easy to eat

.

slide4

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

slide5

Source of Take-out Foods

2001

.

None/DN

Fast-food place

Other

Deli/Pizza

Supermarkets

Restaurants

FMI-Trends 2001

slide6

Make it at Home – Average Time in the Kitchen -2004

.

  • < 10 Min 2.8%
  • 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

slide7

.

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

slide8

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)
slide9

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

packaging precooked
PACKAGING - PRECOOKED

MICROWAVABLE

Easy Open

No Dishes Required

Ready to Eat/Heat

Single serving

slide11

Self-Treatment

  • And Whole Health
    • “Let food be your medicine and
  • medicine be your food” Hippocrates
slide12

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 don’t clean our plates
  • We were misled about the value of low-fat (and low-carb) foods
slide13

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

functional foods
Functional Foods
  • Terminology

Pharma Foods

Designer Foods

Mood Foods

Optimum Foods

Bio-tech (GMO) foods?

functional foods15
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 functionalingredient, processing modification, or biotechnology.
  • (Main customers: those over age 55)
  • Sloan, 2000
organic foods
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

organic foods17
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 (<2% total grocery)

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
slide18
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

slide19

.

Everyone is a

Specification Buyer

Segmented Markets

More focused, targeted, and niche opportunities for

agriculture

slide20

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

slide21

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)