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:
In July and August of 2019, the Retail Dietitians Business Alliance conducted a survey of retail dietitians to capture insights on retail dietitians’ roles, job satisfaction and shopper engagement. In total, 116 retail RDs completed the survey. Today, we're sharing the survey results.
The recently released Food Marketing Industry Speaks 2019 report discussed some interesting but perhaps not surprising issues surrounding the current pulse of the supermarket industry. The report summarizes feedback from 107 retailers and wholesalers representing 36,000 in the U.S. and Canada. Here are six key take-aways regarding how retailers are adapting business for success and what this may mean to your position as a retail dietitian.
The Financial Post in Canada writes that food visionary and restaurateur David Chang “wants the ethnic food aisle to die.” Chang “urged supermarkets to mix it all up instead, putting sauces and spices with spices, regardless of where they came from.” He argues that the current ethnic food aisle is “out of date and doomed … because it puts all the places in the world that are not White America in one aisle.”