Table of Contents
- Scope and Themes
- What you need to know
- Data sources
- Consumer survey data
- Abbreviations and terms
- Abbreviations
- Executive Summary
- Obesity and other health concerns shape food attitudes
- Increased interest in cooking is another factor shaping American food
attitudes
- Interest in healthier eating on the rise, especially among young adults
- Consider American, Italian and Mexican flavors, especially when targeting
cooking enthusiasts
- Many consumers, especially women, change their diet to avoid guilty
feelings
- Interest in natural and health claims is high in most segments
- Private label sales on the rise as consumers turn to family and doctors
for advice about food and nutrition
- Market Drivers: Obesity and Other Health-Related Factors that Shape
Attitudes towards Food
- Key points
- Obesity has risen steadily in recent years, but now appears to be leveling
off due to increased monitoring of caloric intake
- Figure 3: Incidence of overweight and obesity (states, DC, and
territories), 1995-2007
- Southern states have a high concentration of obese consumers
- Figure 4: States in which at least 27% of the population is obese, by
state, 2007
- 63% of adults in the U.S. are overweight or obese (CDC); 64% report that
they are at least slightly overweight (Mintel' s survey respondents)
- Figure 5: Perception of weight relative to height, by gender, January
2009
- Figure 6: Prevalence of obesity and overweight, by gender and ethnicity,
2006
- Older adults more likely to be overweight and describe themselves as such
- Figure 7: Perception of weight relative to height, by age, January 2009
- Older segments of the population growing rapidly
- Figure 8: Population, by age, 2003-13
- Portion sizes have increased along with obesity rates
- Figure 9: Average daily per capita calories consumed*, by food group,
1970-2004
- Many consume without considering calorie counts
- Figure 10: Attitudes towards calories, July 2007-September 2008
- Exercise increased in recent years as obesity continued to grow
- Figure 11: Prevalence of Americans engaged in recommended and
insufficient exercise, 2001-07
- Figure 12: Estimated proportion of Americans engaged in no leisure-time
physical activity, 1988-2007
- Losing weight most common reason for watching diet, but heart health also
widespread concern
- Figure 13: Reasons for watching diet, by age, July 2007-September 2008
- Market Drivers: The Home Cooking Trend
- Key points
- Cooking at home on the rise as Americans seek ways to save money and
improve nutrition
- Figure 14: Food consumption habits and the current economy compared to a
year ago, by age, February 2009
- Figure 15: Food consumption habits and the current economy compared to a
year ago, by age, February 2009
- More than half of Americans are casual cooking enthusiasts
- Figure 16: Cooking attitudes of 18-24s, 2003-2007
- Figure 17: Cooking attitudes of 25-34s, 2003-07
- Figure 18: Demographic profile of cooking enthusiast segments, April 2008
- Frugality drives increase in frozen food purchase, switch to less
expensive meat
- Figure 19: Food buying habits and the current economy compared to a year
ago, by age, February 2009
- Affluents less likely to modify their behavior in response to recession
- Figure 20: Food buying habits and the current economy compared to a year
ago, by income, February 2009
- Healthy Eating Perceptions
- Key points
- Figure 21: Importance of eating healthy, by age, February 2009
- Figure 22: Perception of healthiness of diet, by age, February 2009
- Young adults more likely to state that their diet has improved
- Figure 23: Perception of current diet as compared to diet a year ago, by
age, February 2009
- Dietary changes likely to begin occurring between 25 and 34
- Figure 24: Healthy habits, by age, July 2007-September 2008
- Many low-income consumers want to improve their diet
- Figure 25: Importance of eating healthy, by income, February 2009
- Figure 26: Perception of healthiness of diet, by age, February 2009
- America' s Favorite Cuisines
- Key points
- American, Italian, Mexican and barbeque are among America' s favorite
cuisines
- Figure 27: Top 10 of 24 cuisines among casual and serious enthusiasts,
April 2008
- Serious enthusiasts more likely to prefer healthy gourmet and cuisines
closely associated with health and wellness
- Figure 28: Less popular cuisines among casual and serious enthusiasts,
April 2008
- Young adults more likely to experiment with ethnic cuisines
- Figure 29: Cuisine preferences of casual and serious cooking
enthusiasts, by age, April 2008
- Perceived Importance of Nutritional Value of Food
- Key point
- Nutrition more important to women and mature adults
- Figure 30: Attitudes towards nutrition and vitamins, by gender, July
2007-September 2008
- Importance of vitamin and nutrient content tends to rise with age
- Figure 31: Attitudes towards nutrition and vitamins, by age, July
2007-September 2008
- Ingredients Associated with Health and Wellness
- Key points
- Unprocessed fruits and vegetables most closely associated with healthy
eating
- Figure 32: Most important component for healthy eating, by age, February
2009
- 18-24s less concerned about ingredients; preference for fresh highest
among mature Americans
- Figure 33: Ingredients, food origins and additives, by age, July
2007-September 2008
- Exploring the Relationship between Emotion and Eating
- Key points
- Avoidance of excess calories motivated in part by the desire to avoid guilt
- Figure 34: Dieting, by gender, July 2007-September 2008
- Figure 35: Dieting, by age, July 2007-September 2008
- Most Americans really enjoy eating and are trying to eat a more healthy
diet
- Figure 36: Attitudes towards food and food indulgences, by age, February
2009
- Shopping for Healthy Food
- Key points
- Women and older adults more likely to look for health markers when shopping
- Figure 37: Attitudes towards personal food buying habits and food
consumption, by gender, February 2009
- Figure 38: Attitudes towards personal food buying habits and food
consumption, by age, February 2009
- BFY Markets Resilient in Recession
- Sales growth of natural foods reflects high demand for healthier, less
processed foods
- Figure 39: Natural product positioning, by FDM and natural supermarket
channels, 2006-08
- Sales of organics expected to dip in 2009, but demand remains strong
- Figure 40: Total U.S. sales and forecast of organic food, at inflation
adjusted prices, 2003-13
- Innovation and Innovators
- A case study in innovative private label branding: Safeway' s Eating Right
- Packaged meals: Better-for-you offerings grow in the face of recession
- Packaged salads becoming more gourmet and more like a well-balanced meal
- Nutrient-rich drink mixes meet demand for less expensive alternatives to
bottled, enhanced water products
- Energy drinks also reflect the desire of many for a quick fix to the
problem of fatigue
- Advertising and Promotion
- Key points
- Private label, coupons and circulars are tools consumers commonly use to
cope with recessionary pressures
- Figure 41: Food buying habits and the current economy compared to a year
ago, by age, February 2009
- Social networks, doctors and media primary influencers of eating patterns
- Figure 42: Influences on food consumption, by age, February 2009
- Figure 43: Influences on food consumption, by income, February 2009
- Online marketing often emphasizes healthy eating tips and nutritional
guidance
- Safeway' s FoodFlex: "Nourish the way you live"
- Albertsons' nutrition IQ: Providing key information at the point of
purchase
- Race and Hispanic Origin
- Key points
- Blacks more likely to watch diet due to concerns about heart health
- Figure 44: Reasons for watching diet, by race/ethnicity, July
2007-September 2008
- Blacks and Hispanics somewhat more likely to report change in diet
- Figure 45: Perception of current diet as compared to diet a year ago, by
race/ethnicity, February 2009
- Figure 46: Importance of eating healthy, by race/ethnicity, February 2009
- Blacks more likely to consider vegetables, fruits and less processed foods
as critical elements of healthy eating
- Figure 47: Most important component for healthy eating, by
race/ethnicity, February 2009
- Appendix: Additional Gender Comparisons
- Figure 62: Importance of eating healthy, by gender, February 2009
- Figure 63: Perception of healthiness of diet, by gender, February 2009
- Figure 64: Attitudes towards calories, by gender, July 2007-September
2008
- Figure 65: Food consumption habits and the current economy compared to a
year ago, by gender, February 2009
- Figure 66: Food buying habits and the current economy compared to a year
ago, by gender, February 2009
- Figure 67: Most important component for healthy eating, by gender,
February 2009
- Figure 68: Healthy habits, by gender, July 2007-September 2008
- Figure 69: Perception of current diet as compared to diet a year ago, by
gender, February 2009
- Figure 70: Ingredients, food origins and additives, by gender, July
2007-September 2008
- Figure 71: Ingredients, food origins and additives, by presence of
children in the household, July 2007-September 2008
- Figure 72: Influences on food consumption, by gender, February 2009
- Figure 73: Attitudes towards food and food indulgences, by gender,
February 2009
- Appendix: Additional Income Comparisons
- Figure 74: Healthy habits, by income, July 2007-September 2008
- Figure 75: Attitudes towards calories, by income, July 2007-September
2008
- Figure 76: Food consumption habits and the current economy compared to a
year ago, by income, February 2009
- Figure 77: Perception of current diet as compared to diet a year ago, by
income, February 2009
- Figure 78: Nutrition and vitamins, by income, July 2007-September 2008
- Figure 79: Most important component for healthy eating, by income,
February 2009
- Figure 80: Ingredients, food origins and additives, by income, July
2007-September 2008
- Figure 81: Attitudes towards personal food buying habits and food
consumption, by income, February 2009
- Figure 82: Attitudes towards food and food indulgences, by income,
February 2009
- Figure 83: Dieting, by income, July 2007-September 2008
- Appendix: Additional Race/Ethnicity Comparisons
- Figure 84: Perception of healthiness of diet, by race/ethnicity,
February 2009
- Figure 85: Prevalence of high blood pressure and stroke, by gender and
ethnicity, 2006
- Figure 86: Prevalence of total cardiovascular disease and coronary heart
disease, by gender and ethnicity, 2006
- Figure 87: Prevalence of high total and LDL cholesterol and low HDL
cholesterol levels, by gender and ethnicity, 2006
- Figure 88: Prevalence of physician-diagnosed diabetes and pre-diabetes,
by gender and ethnicity, 2006
- Figure 89: Attitudes towards food and food indulgences, by
race/ethnicity, February 2009
- Figure 90: Attitudes towards personal food buying habits and food
consumption, by race/ethnicity, February 2009
- Figure 91: Food consumption habits and the current economy compared to a
year ago, by race/ethnicity, February 2009
- Figure 92: Food buying habits and the current economy compared to a year
ago, by race/ethnicity, February 2009
- Figure 93: Influences on food consumption, by race/ethnicity, February
2009
- Appendix: Trade Associations
|
Related Report
|
View Cart
