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Consumers Confused About Food Labels: Report

In News, Research, Trends by Kristen Runvik0 Comments

Consumers around the world find food labels, nutritional information, and food production confusing, according to a new survey by Kynetec, commissioned by The Enough Movement. The results show that 80% of consumers look at food labels and food claims. But labels with “organic,” “no hormones added,” and “antibiotic free” shift consumers’ perceptions about what food labels really mean — and …

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Survey Says… Americans Celebrating Easter with Chocolate

In Press Releases, Research by Press0 Comments

WASHINGTON, March 29, 2017 /PRNewswire-USNewswire/ — Roughly 90 percent of Easter baskets will include chocolate or candy, according to a national survey by the National Confectioners Association. “Americans enjoy having chocolate and candy to help make celebrations like Easter even more fun and special,” said John Downs, president & CEO of the National Confectioners Association. “Consumers understand the unique role …

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CPI Data: Food Prices Increased in February

In News, Research, Trends by Kristen Runvik0 Comments

The price of food rose 0.2% for U.S. consumers in February, following a 0.1% increase to start the year, says the latest Consumer Price Index (CPI). Overall, food prices remained flat last month compared to February 2016. The food and drink index increased last month across the board. While it isn’t a competition (or is it?), non-alcoholic beverages topped the …

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Frozen Fruits and Vegetables Less Healthy? Studies Say No

In News, Research by Krista Garver0 Comments

Happy Frozen Food Month! Here are three studies whose results show frozen produce doesn’t deserve its reputation for being less healthy than fresh. 1. Frozen vs fresh In 2015, researchers at the University of California at Davis compared the nutrient content for fresh versus frozen corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. They found no differences between fresh and frozen in …

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Does Meat Marbling Texture Matter? Maybe Not

In News, Research by Krista Garver0 Comments

We all know that marbling matters. Marbling is a main factor that determines the grade of beef, and it’s what gives beef its flavor, tenderness, and juiciness. What might not matter, according to a new study by Kansas State University meat scientist Travis O’Quinn, is whether that marbling is fine or coarse. This is significant, the authors note, because 80% of …

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Kellogg’s Named Top Food Brand for Consumer Engagement

In News, Research by Krista Garver0 Comments

Word of mouth has always been important for brands. And today, a lot of that conversation happens over social media. In a first-of-its-kind study of offline and online consumer engagement, Engagement Labs recently named Kellogg’s the top TotalSocial food brand, followed by Hershey’s and Heinz. The study measured offline and online performance. Offline score reflects how well a brand drives face-to-face …

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Convenience Will Drive Growth in Demand for Poultry Packaging

In Research, Trends by Krista Garver0 Comments

The demand for RTE poultry packaging products will reach $450 million by 2021, according to new research from the Freedonia Group. Growth in the packaging sector will be boosted by growth in the overall prepared foods market, “as consumers continue to see convenient, affordable meal options that require little or no preparation.” Here are some of the key findings from the report: …

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Can Yogurt Cure Depression?

In News, Research by Krista Garver0 Comments

The findings are very preliminary and, so far, only in mice…but, according to Science Daily, new research suggests that a bacteria found in yogurt may be able to reduce symptoms of depression. Researchers at the University of Virginia School of Medicine recently found that the amount of the probiotic bacteria Lactobacillus in the gut affects the level of the metabolite kynurenine (which …

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Meal Times Looking a Lot More Like Snack Times

In Research, Trends by Melissa Schmitz0 Comments

Snacking in the morning, snacking in the evening, snacking at suppertime. Almost one-quarter of all snacks are eaten at meal times, according to research from NPD Group. The study found that consumers aren’t adding snack times to their schedules. Rather, they’re incorporating more snacks into their regular meals. Of the 12 billion snack purchases made at food service outlets and …