Americans are seeking immune-boosting foods, plant-based meals, filling snacks and carbs as a response to the COVID-19 pandemic
September 22, 2020
New consumer insights reveal that the COVID-19 pandemic has altered the way Americans are eating. Carbs are back, snacking is up and home cooks are experimenting with more partially plant-based, where meat or poultry may be blended with veggies, nuts or whole grains.
American Frozen Food Institute and North Carolina State University release study results
August 25, 2020
From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission.
Consumers are engaging shelf-stable and frozen foods they may have shunned previously
August 17, 2020
Previously, consumer's increasing desire for fresh unprocessed, healthier foods—found in store sections such as produce, meat and poultry, seafood, dairy, and deli and bakery—has been the main driver for the center store decline.
The ketogenic diet and some other lifestyle diets continue to resonate with consumers
August 12, 2020
Stuck at home with no place to go coupled with the stress of a worldwide pandemic have caused many US consumers to put dieting on the back burner, except for dieters on keto and other lifestyle diets, like gluten-free and clean eating, reports The NPD Group. US adult participation in total diet or nutrition programs dropped from 48.3% in April 2019 to 43.8% in April 2020, while participation in the keto and other specialty diets remained unchanged in April from a year ago, according to NPD’s Health Aspirations & Behavioral Tracking Service.
The foodservice industry is expected to decline by up to 30% from 2019-2020, following nationwide dine-in restrictions, restaurant closures, job losses, and lowered consumer confidence
August 5, 2020
Mintel predicts total market sales to rebound to pre-pandemic levels by 2023, with limited-service restaurants (LSRs) including fast food and fast casual restaurants, bouncing back more quickly and representing a notably larger share of the market.
InsightsNow research indicates changing consumer behavior, and predicts impact on consumer product companies during COVID-19
July 22, 2020
The current tracker data shows consumer purchase motivators are shifting to satisfy psychological mood lifters and sensorial cravings as the coronavirus pandemic continues. While functional health and safety were found to be important during early stages of the pandemic, those motivators have decreased in importance as consumers report seeking out experiences to change their mood.
The report reflects how the current pandemic is impacting the bakery, dairy, deli meat, deli, cheese, and deli prepared sectors
July 13, 2020
The International Dairy Deli Bakery Association released its latest COVID-19 Impact report. The report reflects how the current pandemic is impacting the bakery, dairy, deli meat, deli, cheese, and deli prepared sectors.
Snack food consumption has increased by +8% during the pandemic as consumers seek comfort through savory and sweet snacks
July 8, 2020
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.
Specialty Food Association releases new State of the Industry Report
June 30, 2020
Based on sales data from the past three calendar years, the new Specialty Food Association's (SFA) annual State of the Specialty Food Industry Report reveals a robust specialty food industry hitting $158.4 billion in sales, a 10.7% increase since 2017. The full report includes commentary throughout that reflects the impact and ramifications of COVID-19.
2020 Food & Health Survey also tracks trends over past decade; recent diet trends, plant protein consumption and sustainability interest
June 29, 2020
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.