inStore - September/October 2014 - (Page 24)

healthy snacking CONSIDER Healthy Snacking US consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals, and this behavior will drive the growth of snack foods eaten at main meals over the next five years, reports The NPD Group. A recent NPD food and beverage market research study forecast shows that snack foods eaten at main meals will grow 5% over the next five years or to 86.4 billion "eatings" in 2018. The strongest growth of snack foods eaten at meals will be in the better-for-you categories, like refrigerated yogurt, bars, and fresh fruit, which consumers perceive as more healthful and convenient and are more prone to eating between and at meals, according to NPD's recently released "The Future of Eating: Who's Eating What in 2018?" Ready-to-eat sweetened snack foods and desserts, which consumers are less likely to eat at main meals, will be flat in the next five years. "Food marketers and retailers can capitalize The strongest growth of snack foods eaten at meals will be in the better-for-you categories, like fresh fruit, which consumers perceive as healthful and convenient. "The growth in better-for-you snack foods in between and at meals is a on the growing interest in good example of how consumers are redefining the foods they eat, and better-for-you snack foods how the traditional lines between snack foods and main meal foods are but it may require a paradigm blurring," says Darren Seifer, NPD food and beverage industry analyst. shift," says Seifer. "It's key to "Consumers clearly associate certain times of day with main meals and focus on providing convenience and between meal occasions but what they are eating at those occasions is addressing the needs that these foods meet rather than positioning changing." foods in the pre-defined buckets of snacks or main meal foods." Millennials, ages 24-37, Generation X, ages 38-48, and Generation Z, Healthful bakery product sales are very small, though products with ages 0-23, are driving much of the growth in better-for-you snack food attributes like whole grains and superfruits are showing sales gains. consumption between and at meals. Their positive attitudes about Sales of organic ISB items are relatively small at just $45 million in snacking, desire to eat more healthfully, and need for convenience are national sales, though they're showing growth, according to Nielsen among the reasons for the growth in this category. Perishables Group. Consumers are more enthused about foods with added benefits, such as omega-3 fatty acids, than "The growth in better-for-you snack foods in between and at meals is a good example of how consumers are redefining the foods they eat." Darren Seifer, NPD food and beverage industry analyst those with attributes taken out, such as low fat or reduced sugar. "When customers want to splurge, they want the best quality these days, and they are looking at labels to see if there are hydrogenated oils, preservatives, etc.," said Jennifer Dahm, bakery merchandiser for Dorothy Lane Market, a three-store operator based in Ohio. 24 * SEP + OCT 2014 * instore

Table of Contents for the Digital Edition of inStore - September/October 2014

inStore - September/October 2014
Editor's Note - Spring Into Action
What's in store for May + June
Table of Contents
News - On Our Radar
Consumer Insights - Donuts
Deli Prepared Foods
Healthy Snacking
Easter and Spring Holiday Promotions - Spring Inspirations
College basketball - Tourney Time
Consumer Purchasing Behavior - The Rise of Individual Shoppers
Cheese - Specialty Cheese Displays
Chocolate - Chocolate Spotlight
Product Trends
Product Showcase/Ad Index
Next Up - Graduations and Picnics

inStore - September/October 2014