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市場調查報告書

美國人的飲食:食品選擇形成的範例

What America Eats: Paradigms Shaping Food Choices

出版商 Packaged Facts 商品編碼 321062
出版日期 內容資訊 英文 103 Pages
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美國人的飲食:食品選擇形成的範例 What America Eats: Paradigms Shaping Food Choices
出版日期: 2014年11月21日 內容資訊: 英文 103 Pages
簡介

本報告提供10年的消費者態度、行動相關趨勢分析,依據菜單資料庫、零售產品的市場投入和成功案例、BMI、運動量和食品選擇的關係性等分析,美國的食品選擇的影響因素相關分析。

第1章 摘要整理

第2章 零食、共享

  • 零食社會模糊了零售和食品服務的境界
    • C-store應對有效利用、便利性、消費者需求
    • 彎曲的新世代
    • 食品店的食品服務
    • 零食在餐廳產生大生意、其他
  • 零食的經緯
    • 人口統計分析
    • 零食的背景
    • 包含零食時間的用餐時間的模式
  • 菜單刊載
    • 餐廳經營者有效利用零食的機會
    • 餐廳的新零食趨勢
  • 在家庭中
    • 包裝對零食來說重要的機會
    • 健康的定位使零食愛好者對其選擇感覺更好
    • 混合:零售的餐廳品牌、其他

第3章 「真食物」vs.加工食品認識

  • 消費者趨勢的經緯
    • 人口統計分析
    • 「真食物」的背景
  • 菜單刊載
    • 全天然
    • 當地產
    • 對未加工食品的關注和對餐廳訪問的影響
  • 在家庭中
    • 現實食物的增加:天然、有機、對健康好的食品
    • 食品類別整體的轉移至現實食物成分、其他

第4章 健康、減肥、體重、練習

  • 趨勢的經緯
    • 人口統計分析
    • 保健食品:外食vs.在家用餐
  • 減肥態度、動機、食品選擇
    • 減肥&練習的自我評價
    • 注意減肥中吃的東西的原因
    • 減重採用的用餐行動
  • BMI與食品選擇
  • 運動和食品選擇

附錄

目錄
Product Code: LA5380649

To grow sales, the food retail and foodservice industry must continually adapt to shifts in at-home and away-from-home eating decisions and the interplay between them. Key to understanding evolving at-home and away-from-home eating decisions are trends associated with snacking and sharing; real food versus processed food; and the effect of health attitudes, weight, diet and exercise on food preferences. What America Eats: Paradigms Shaping Food Choices helps food retail and foodservice industry participants adapt to and plan for these important consumer trends. To do so, the report leverages consumer survey analysis to trend relevant consumer attitudes and behaviors over a 10-year period of time; draws from menu database analysis to identify relevant menu item trends and related restaurant innovation; and draws from retail product introductions and success stories to explore related food retail trends. Proprietary survey results are used to explore-among other topics and themes-the relationship between BMI and food choice and amount of exercise and food choice; snacking; processed food and real food within the context of changing consumer eating choices over time; and consumer food preferences and motivations at restaurants versus at home.

By major theme, the report does the following:

Snacking and sharing

  • Shows how evolving food retail distribution formats are blurring the food retail and foodservice landscapes
  • Provides snacking guest traffic share by restaurant segment, with daypart analysis
  • Assesses snacking within the context of changing consumer eating choices over time
  • Assesses the degree meal time patterns incorporate snacking
  • Trends consumer snacking behaviors during 2004-2014 by demographic.
  • Reveals how leading restaurant operators are leveraging snacking opportunities
  • Identifies restaurant innovation snacking menu item trends
  • Explores how packaging and health positioning are shaping the food retail snack opportunity

Real food versus processed food

  • Studies consumer attitudes toward processed and real food and their effect on food choice
  • Conceptualizes the meaning and product reach of real food
  • Challenges myths about processed food
  • Trends consumer toward local & natural foods, cooking, fast food and frozen dinners
  • Assesses real food within the context of changing consumer eating choices during 2004-2014 by demographic
  • Identifies how leading restaurants are leveraging all-natural positioning via education and transparency, and how locally grown takes natural positioning to the next level
  • Explores consumer interest in unprocessed food and its influence on restaurant visits
  • Explores consumer preferences for inherently healthy food at home vs. restaurants
  • Explores the shift toward real food ingredients across major food categories

Consumer health, weight, diet and exercise

  • Trends consumer health, diet & exercise attitudes during 2004-2014 by demographic.
  • Explores the degree of influence low-/no- healthy food terms have on fast food restaurant and at-home food choice
  • Identifies how consumers view their dieting & exercise, why they diet, and which food behaviors they use to lose weight
  • Via BMI analysis, explores the relationship between consumers' BMI and their food choices, and amount of exercise and their food choices.

Table of Contents

Chapter 1: Executive Summary

  • Report Scope
  • Report summary
    • Snack society blurs lines between retail and foodservice
    • Consumer snacking trends
    • Snacking on the menu
    • Snacking at home
  • Perceptions of "real" vs. processed food
    • Defining and exploring the debate
    • Consumer trends over time
    • On the menu
    • At home
  • Consumer health, diet, weight and exercise
    • Trends over time
    • Dieting behaviors, motivations and food choices
    • BMI and food choices
    • Exercise and food choices

Chapter 2: Snacking and Sharing

  • Outlook
  • Snack society blurs lines between retail and foodservice
  • C-stores leverage, well, convenience, to meet evolving consumer needs
    • Table 2-1: Trip Planning, Timing and Participants: Supermarkets v. Convenience Stores, 2012
    • 7-Eleven targets portability & portion control and adds some healthful products
  • Large-format retailers experiment with express formats
  • A new generation of vending
    • Micro markets
  • Foodservice at grocery
    • Whole Foods Market
    • The Fresh Market
    • Mariano's
  • Snacking at restaurants generates significant traffic
    • Table 2-2: Restaurant Usage and Mean Monthly Use in the Past Month, by Daypart and Restaurant Type, 2014
    • Beverages can be snacks, too
    • Graph 2-1: Jamba Juice Entrée, Side, Dessert, Beverage & Appetizer Menu Share, 2013
    • Table 2-3: Jamba Juice Food and Beverage Menu Share, by Menu Item Type, 2013
  • Snacking trends over time
    • Table 2-4: Consumer Snacking Behaviors, Agree a Lot & Any Agree, 2004-2014
  • Demographic analysis
    • Table 2-5: Consumer Snacking Behaviors, Agree a Lot & Any Agree, by Demographic, 2004 vs. 2014
  • Snacking in context
    • Graph 2-2: Change in Consumer Eating Choices "Compared to A Few Years Ago" 2014
  • Meal time patterns incorporate snacking
    • Graph 2-3: Consumer Mealtime/Snacking Patterns, 2014
  • On the menu
  • Restaurant operators leverage snacking opportunities
    • Late night menu
    • Motivation for trying smaller plates
    • Graph 2-4: Motivation to Try Smaller Portions Made For Sharing as Menu Entrée, 2014
  • Restaurant innovation snacking trends
    • Mini
    • It's all in a bite
    • Sliders still rule
    • Sampler platters
    • Sharing
  • At home
  • Packaging is key to the snack opportunity
    • Portion-controlled snacking
    • Going mini allows indulgent foods snack positioning
    • On-the-go formats
  • Health positioning makes snackers feel good about their choice
    • Real food ingredients
    • Natural or organic positioning
    • Nutritional snacking
  • Saving the world, one healthy snack at a time
  • The hybrid: restaurant brands at retail

Chapter 3: Perceptions of "Real" vs. Processed Food

  • Outlook
  • Cast as the villain: processed food
    • The Question of GMOs
  • Nutrition labeling and education to aide consumer decisions
    • Industry initiatives
  • Cast as the hero: Real food
    • Clean eating
    • Local is the watchword
    • Green practices
    • Slowing down helps keep it "real"
    • Natural, organic, hormone-free...oh my!
    • Definitions, please
    • Does meat industry clarity translate to increased usage? At what cost?
    • Another take on natural-but does it help?
  • Consumer trends over time
    • Table 3-1: Consumer Attitudes toward Local & Natural Foods, Cooking, Fast Food and Frozen Dinners, 2004-2014
    • Demographic analysis
    • Home cooking and fresh ingredients
    • Table 3-2: Consumer Attitudes: Cooking Enjoyment & Fresh Cooking Ingredients, by Demographic, 2004 vs. 2014
    • Frozen but "real"?
    • Table 3-3: Consumer Attitudes: Frozen Dinner Nutritional Value & Eating Frequency, by Demographic, 2004 vs. 2014
    • Natural and organic-cost sensitivity still influences choices
    • Table 3-4: Consumer Attitudes: Natural Foods & Artificial Additives, by Demographic, 2008 vs. 2014
    • Fast food losing some grip on consumer lifestyle-but perhaps the term itself is to blame
    • Table 3-5: Consumer Attitudes: Fast Food Lifestyle and Preference over Home Cooking, by Demographic, 2006 vs. 2014
    • "Real" food in context
    • Graph 3-1: Change in Consumer Eating Choices "Over Past Few Years," 2014
    • Graph 3-2: Change in Consumer Eating Choices "Over Past Few Years," Among Those Eating More
    • All-Natural Proteins and More Locally Grown Foods, 2014
  • On the menu
  • Education and transparency with all-natural positioning
  • Locally grown takes natural positioning to the next level
  • Interest in unprocessed foods and influence on restaurant visits
    • Table 3-6: Unprocessed Foods Interest: Correlation to Restaurant Visits, by Restaurant Segment and Daypart, 2014
  • At home
  • The rise of real food: natural, organic, wholesome food products
    • Brands are getting more exposure under national distribution
    • Private label helps make organic/natural affordable
  • The shift toward real food ingredients across food categories
    • Frozen food aisle: something's different
    • Yogurt goes Greek
    • Snack and nutrition bars
  • Consumers continue to show preference for inherently healthy food at home
    • Table 3-7: Inherently Healthy Food Terms: Degree of Influence on Food Choice: On-the-Go at Fast Food Restaurant vs. At Home, 2014
    • HH food usage trending shows shift toward real food
    • A butter renaissance
    • Table 3-8: Household Usage: Butter, Butter/Not Margarine, Margarine, Margarine/Not Butter, 2004-2014 Natural cheese, please
    • Table 3-9: Household Usage: American Cheese, American Cheese/Not Natural Cheese, Natural Cheese, Natural Cheese/Not American Cheese, 2004-2014

Chapter 4: Health, Diet, Weight and Exercise

  • Outlook
  • Trends over time
    • Table 4-1: Consumer Health, Diet & Exercise Attitudes, Agree a Lot & Any Agree, 2004-2014
  • Demographic analysis
    • Diet self-perceptions
    • Table 4-2: Consumers Who Consider Diet to be Very Healthy: Agree a Lot & Any Agree, by Demographic, 2004 vs. 2014
    • Eating healthier & counting calories
    • Table 4-3: Consumers Who Try to Eat Healthier & Who Count Calories: Agree a Lot & Any Agree, by Demographic, 2004 vs. 2014
    • Exercising
    • Table 4-4: Consumers Who Exercise Regularly: Agree a Lot & Any Agree, by Demographic, 2004 vs. 2014
  • Healthy food: away from home versus at home
    • Table 4-5: Low-/No- Healthy Food Terms: Degree of Influence on Food Choice: On-the-Go at Fast Food Restaurant vs. At Home, 2014
  • Dieting behaviors, motivations and food choices
  • Dieting & exercise self-assessment
    • Graph 4-1: Consumer Dieting & Exercise Self-Assessment, 2014
  • Reasons for watching what we eat and for dieting
    • Graph 4-2: Reasons for Watching What You Eat/Dieting, 2014
  • Food behaviors used to lose weight
    • Graph 4-3: What Consumers Are Doing to Lose Weight, 2014
  • BMI and food choices
    • We're overweight, at least according to our BMI
    • Table 4-6: Packaged Facts Survey Respondents: Height, Weight and BMI, 2014
    • BMI not tied to food choices
    • Table 4-7: BMI Comparison, by Food Choice and Adult Height, 2014
  • Exercise and food choices
    • Table 4-8: Packaged Facts Survey Respondents: Minutes of Exercise per Week, by Demographic, 2014
    • Amount of weekly exercise tied to food choices
    • Higher incomes provide an interesting wrinkle
    • Table 4-9: Consumers Eating Less, Same & More of Foods "Compared to A Few Years Ago," Indexed to Amount of Weekly Exercise, 2014
  • Interest in real foods and the exercise connection, by demographic
    • Table 4-10: Amount of Exercise, by Demographic: All Adults vs. Real Foodies, 2014

Appendix

  • Methodology
  • Consumer survey methodology
  • Report table interpretation
    • Color coding
    • Indexing
  • Terms and definitions
    • Supermarkets
    • Restaurant categories
    • Limited-service restaurant definitions
    • Full-service restaurant definitions
    • Other definitions
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