The want of more protein in diets have US consumers seeking the macronutrient from a variety sources, reports The NPD Group. Protein, the nutritional counterpart to fat and carbohydrates, is considered the body’s building blocks, and can be found in a long list of foods, like seafood, meat, poultry, eggs, legumes, and vegetables.

Despite decades of industry and public health efforts, America's fruit and vegetable consumption continues to decline, according to newly released State of the Plate: America's Fruit and Vegetable Consumption Trends research from the Produce for Better Health Foundation (PBH).

While other traditional dayparts have seen disruption due to US consumers spending more time at home during the public health crisis, dinner has held steady. NPD Group research suggests that what has changed about dinner involves consumers’ attitudes as they realign daily routines.

In April, during the height of the shelter-at-home orders, 37% of consumers told NPD they wanted to make sure they had sufficient snack foods on hand. They were well-stocked on salty snacks and frozen sweets more than other items.

If the COVID-19 pandemic has had big impacts on how you’re eating, shopping for food and thinking about food you’re far from alone. According to the International Food Information Council’s (IFIC) 2020 Food & Health Survey, 85% of Americans have made at least some change in the food they eat or how they prepare it because of the coronavirus pandemic.

Today's consumers are weighing taste adventure and convenience with new considerations related to what's better for me (diet and personal health) and better for the planet (ethics, sustainability).

More than half of US adults claim they really enjoy cooking (53%) and more than one-third consider the kitchen to be the most important room in the home (35%), according to Packaged Facts’ report, “Eating Trends: Cooking & Food Shopping” Officials note these percentages have risen compared to a decade ago.

According to a report from Innova Market Insights, snacking has already become an all-day habit in the States. While 46% of consumers eat salty snacks between-meals in the afternoon and 37% in the evening, more consumers are also replacing traditional meals with quicker bites.

Survey results reveal 80% of adults eat breakfast foods as a snack or for breakfast-for-dinner, with more than 50% engaging in those behaviors once a month or more. And findings show nearly three-quarters of Americans state they feel happier or more energized on days when they snack on breakfast foods or enjoy them for dinner.

I’ve witnessed some impressive paradigm shifts in how consumers — and product developers — understand and use food and ingredients. The needless demonization of salt, fat, meat, and sugar has moved away from the focus of concern, with most Americans recognizing the idea of moderation and moving away from the guilt that preoccupied everyfood decision.