Fresh Food Facts

Fresh Food Facts 2014 Mid-Year Sales Drivers

Foodservice Solutions® Grocerant Guru™ has compiled some mid-year food facts you should know.  While the growth of Ready-2-Eat and Heat-N-Eat fresh food continues to drive top line growth and bottom line profits in every retail food sector today. Here are some facts that will help you understand why:

Half (52%) of the best-selling better-for-you new foods/drinks introduced in 2013 carried a less/reduced calories/sugar-free claim, followed by high fiber/multigrain (42%), natural/organic (39%), real fruit (36%) and touted added nutrients (22%), per IRI.

In 2014, 34% of shoppers purchased organic or natural meats, explains the Food Marketing Institute, Arlington, Va.

One-quarter (27%) of consumers are looking to organic foods and beverages to avoid genetically modified organisms, per Packaged Fact’s “2013 Non-GMO Foods;” 19% of consumers are very concerned about GMOs.

Half (51%) of adults think a lot about the healthfulness of their food, however 80% made some effort to eat healthier in 2013 and 34% made a lot of effort, explains IFIC.

In 2013, 50% made an effort to avoid sodium/salt and/or high-fructose corn syrup, 49% trans fat, 48% saturated fat, 43% MSG, 42% artificial colors/dyes, 42% growth hormones, 40% saccharin and 36% refined sugar, according to Hartman Group’s “2013 Reimagining health & Nutrition.”

According to Technomic’s “2013 Breakfast Consumer Trend Report,” 66% eat breakfast at home on weekdays, 27% bring breakfast from home to eat en route, 25% eat breakfast at work and 11% of kids bring breakfast to school.

Snacking frequency continues to increase across all dayparts with 18% of adults snacking in the early morning, 37% in the morning, 68% in the afternoon, 62% in the evening and 46% in the late evening, reports IRI.

The “2014 New Product Pacesetters” report, put together by Chicago-based Information Resources, Inc. (IRI), says that eight in 10 of the best-selling new foods and drinks launched in 2013 touted a distinctive/new flavor claim followed by ready-to-use/on-the-go (52%), bite-sized/hand-held (41%), easy/microwave prep (39%), kid-targeted (23%) and a different texture claim (21%).

Convenience, better-for-you, premium/indulgent and multicultural/global interests continue to drive growth in the refrigerated and frozen foodssector. Taste has a great impact on 90% of food and beverage purchases followed by price (73%), healthfulness (71%, up 9% vs. 2013), convenience (51%, down 5%) and sustainability (38%, down 20% vs. 2011), according to the “2014 Food & Health Survey,” produced by the International Food Information Council Foundation (IFIC), Washington, D.C.

The Specialty Foods Association, New York, reported that 74% (or 225 million consumers) purchased gourmet foods last year—60% for everyday meals and 36% for snacks.

Nearly half (46%) of all adult eating occasions are alone; 35% of these involve a more upscale culinary experience. Hartman Group also observed that when adults eat alone, they’re more likely to opt for fresh vs. frozen meals.

Children are eating alone more frequently kid-specific products are a timely trend. A report called “2014 Kids Food and Beverage Market,” by Packaged Facts, Rockville, Md., projects the U.S. kid-specific market to grow from $32 billion to $41 billion by 2018.

According to Technomic’s ATKearney “2014 Fresh Prepared Foods” report, growth in fresh prepared foods is projected to outpace retail grocery and foodservice through 2017.

 U.S. convenience stores reached record in-store sales in 2013,  Among the in-store categories, foodservice drove profits, accounting for 28.9% of gross profit dollars.

Simply put  all the facts edify the growth of the Grocerant niche and point to the biggest change in American eating and food preparation habits is the move to convenient, Ready-2-Eat and Heat-N-Eat  fresh prepared food aka the Grocerant niche.

Success does leave clues the  growing demand for greater personal participation in meal preparation and food assembly is driving demand for pre-prepped/fully-cooked meats, meal kits, take-and-bake and oven-ready items and assemble-at-home desserts.

Today cooking from scratch included assembly of fresh prepared items in fact Over half (56%) of meal preparers made last night’s dinner at home from scratch, followed by 24% prepared pre-packaged foods, 9% nuked frozen/heat-and-serve packaged foods, 6% relied on take-out and 4% ate at a restaurant, according to “2013 Study of Dinner” from New York-based Gallup.