Research by the Hartman Group finds U.S. consumers snacking more, dining alone more and eating more food on the run.
U.S. consumers are snacking more, dining alone more and eating more food on the run. According to researchers at The Hartman Group, Bellvue, Wash., this represents a “seismic shift that has people simultaneously more fascinated by what they eat and less inclined to cook it.”
“This cultural shift puts a new burden on U.S. food companies to create products that are fresh and healthy enough to eat regularly, plus tasty and interesting enough to compete with a host of restaurants, taco trucks, coffee shops and other food venues,” says Laurie Demeritt, Hartman Group CEO. “To fully understand what consumers want, it is important to study the cultural forces underpinning what and how they eat.”