CHICAGO — More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2015.
1. Forty-seven million adults define themselves as foodies, and 29 million are categorized as being part of a highly involved, serious culinary core group. Millenials account for 36 percent and Baby Boomers for 32 percent. In addition those consumers who enjoy food as an “art form” climbed by 20 percent (Packaged Facts, 2015).
2. Yogurt tops the list of foods/beverages that are consumed more today than 10 years ago, followed by bottled water, pizza, poultry sandwiches, Mexican foods, fresh fruit, bars, frozen sandwiches, chips, and pancakes (NPD, 2014).
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