In March of this year, the Partnership for Food Safety Education (PFSE) launched a new tool that is expected to dramatically improve consumers’ food safety behaviors at home. The new Safe Recipe Style Guide is designed for use by anyone who writes and publishes recipes for distribution to the public. Learn how this resource can be used at retail as a food safety education tool.
The fourth annual Power of Foodservice 2019 study was conducted this year by 210 Analytics and commissioned by the Food Marketing Institute. The study takes a deep dive into retail deli and prepared foods to understand the opportunities along with consumer habits, preferences and trends. The survey specifically sought to determine shopper interests, attitudes and actions surrounding these categories. With foodservice being a key growth area for retailers, it is vital that retail dietitians stay on top of prepared food trends and consumer behaviors. Here are 10 important takeaways from the study:
Many consumers still carry the belief that the healthiest foods are located in the perimeter of the store. As you help shoppers navigate the total store for meal solutions, be sure to highlight new product innovations and better-for-you options that can be used to create simple, tasty family meals while building a bigger basket. Consider the following opportunities to drive sales across all departments: