Jan 13 2017
What did you eat yesterday? For me, it was yogurt and berries, kale and chickpea salad, some almonds and a feta burger washed down with a martini (okay fine, and a glass of wine). Nothing outrageous or even that decadent. But now, consider the source for all these foods – at home, one of those food app delivery services, my office “stash” and a neighborhood restaurant. Sound familiar? We—consumers—purchase food to make or eat at home as well as regularly rely on restaurants or prepared food sections at grocery stores (“grocerants” as they’re now called by some). So as marketers of packaged foods or agricultural commodity boards, why do we only look to understand consumer behavior at retail and ignore foodservice?
Let me underscore the urgency of this question. According to Technomic, Inc., 49% of the total food industry revenue is derived from foodservice operators. Or, nearly 50-cents of every dollar consumers spend on food and beverage is away from home. It stands to reason that the choices your target audience makes in the grocery aisles are affected by the decisions they’ll make when in a restaurant. Having a broader, well-rounded understanding of these preferences and motivations and
Jan 12 2017
We’re 12 days into 2017 – is your new year’s resolution still kicking? If it seems like less than two weeks is a ridiculously brief time span to lose sight of a new goal – it’s because it is. Research shows that most new year’s resolutions die by January 11th (aka…yesterday). But if you don’t find yourself in this group of fizzlers, congrats! Your willpower is stronger than most and it could be a whole month before businesses start feeding off the profits of your broken dreams.
Year after year, health and wellness-related resolutions like losing weight, being active, eating better, or improving personal wellness are consistently some of the most common resolutions, so it’s no surprise that they dominate the 2017 list. Of all the industries that use the new year to piggyback on thematic marketing campaigns or ads recycling the “new year, new you” concept, the one that surprisingly seems to see the least direct benefit, is the health care industry.
Most health resolutions relate to improving self-image, like losing weight through diet and exercise. When it comes to “getting healthy” 37 percent of individuals made this one of their…
Dec 23 2016
It was a decade ago that Time made “You” its Person of the Year. Scoffed by many at the time, it has proven prophetic. Time’s reason was the meteoric rise of user generated content citing Wikipedia, YouTube and MySpace (look it up kids). What they noticed was the seismic shift in communications that was not only reversing the marketing communications funnel, but blowing it up entirely.
Ten years later we see evidence everywhere of this rise in the voice of consumers, perhaps nowhere more than in our food system. More natural and humanely raised meats, corporate pledges for items like cage-free eggs and antibiotic-free meats, and rises in organic food sales and foods with less artificial ingredients.
General Mills CEO describes it as a “consumer first” approach. Here at PadillaCRT we describe it as a “table to farm” approach that starts with the consumer. It is not unlike what we have seen in food systems where consumer demand is driving change that may never have taken place on its own. For years we have looked at consumer spending as their voice, but that has limited innovation to streamlining processes, and on…
Dec 21 2016
It’s no secret that health and wellness themes are increasingly a topic of mainstream discussion. Whether it’s the cover of Time magazine or Oprah’s partnership with Deepak Chopra and Weight Watchers, these themes are cropping up in myriad ways.
Embracing a holistic health mindset is becoming popularized – it’s no longer just for the “alternative” or “hippie” crowd. There is a broader recognition of the importance of mental and emotional health, the impact they have upon physical health/energy, and vice versa. Meditation has moved mainstream and “adult play” such as coloring books are on the rise – evidenced in part by the multiple options available for holiday gifts at my local bookstore. Other related movements include increasing sleep, breaks from digital communication, and a push to embrace life outside of work, as well as wellness in the workplace.
In the food realm, it means a “back to basics” approach: a focus on whole foods and ingredient quality more than calories, and fitness for the sake of feeling good versus the number of pounds you hope to lose. Extreme…
Dec 16 2016
Twas a week before Christmas, when all are shopping and eating without care. Not one person thinks about New Year’s resolutions, why dare? Full-bellied consumers sit snug in their beds, while daydreams of new menu items dance in their heads. Menu predictions have been reported closely with care, in hopes that 2017 lives up to our foodie prayer.
The holiday countdown begins at PadillaCRT, each of us spilling over with glee. All year-end reports are wrapped and tied with a bow, but one last task remains, c’mon let’s go! A year in review – what’s old, what’s new. Together, let’s say farewell to 2016 and see what’s next for our beloved cuisine.
The Dining Out Decline
Let’s face it – the landscape is changing. We’ve all heard the casual dining category, which makes up roughly 31% of the restaurant landscape, is hurting. In fact, since the beginning of 2015, this sector has experienced traffic growth trending down at an increasing rate, according to TDn2K.
Casual dining isn’t the only one suffering. In fact, the restaurant industry as a whole is feeling the slowdown, according to the “Outlook 2017: U.S.
Dec 15 2016
Alcohol and the holidays—they can be the best of friends or the worst of enemies. When applied wisely, booze can melt away the inherent awkwardness of any family gathering or office party. But alcohol can also summon our inner Grinch. One minute you’re singing “Oh Holy Night” in sweet harmony, the next you’re screaming “UR A RAAACIST!!!” in your grandma’s face.
In these final and booziest days of the year, you’ll come across all kinds of articles on how to pace yourself and your guests. Along with the obvious advice like “drink water,” you’ll often find some more creative/questionable ideas like “start the party with fun, non-alcoholic mocktail” and “eat a big meal first.” To which I would counter: “Has a party that started with a mocktail, started at all?” And “have you ever tried to drink after a big meal?” In my experience, it just ends up with a bunch of people burping into a karaoke machine and going to bed at 9pm.
The advice in these articles typically comes from some well-intended physician. But, with all due respect to my friends in the…
Dec 9 2016
A highly anticipated trend for 2017 in the food and nutrition industry is personalized nutrition. As consumer behavior around health shifts from reactive to proactive, personalized nutrition marries the health self-assessment with science, answering the consumer’s demand to take control of their own health.
While this is still a fairly new industry, here are the top 5 things you need to know about personalized nutrition:
Personalized nutrition explores the interplay between genes and diet, delving into how dietary habits affect gene expression, and how genetic variations influence how individuals respond to dietary components such as caffeine and sodium. Personalized nutrition companies use different technologies including DNA and blood tests to guide diet recommendations for their customers.
Each personalized nutrition company has their own spin on their personalized diet plans. DNAFit is one of the leaders in this field with their program that includes diet type education, a suggested shopping list, 12-week eating plan and recipes. The company produces a diet type based on factors such as carbohydrate and saturated fat response, how genes are affected by micronutrients (vitamins and minerals), antioxidant needs and lactase persistence. It also takes…
Dec 7 2016
Few beverages are as old as wine, and thank goodness! I can’t imagine our ancestors making it through the ups and downs of humanity’s evolution without it. I mean, where would the great literature of the world be without wine? Or great romances for that matter? For most of our history as wine drinkers, we have consumed wine like water – literally. Water was too dirty and dangerous to drink for a big chunk of our past, so we drank wine instead.
There are conflicting claims out there, but wine has been around since at least 4,000-5,000 BC. Naturally, there have been tons of regions and people making wine over the centuries as a result. Some of those often fall through the cracks for American wine lovers in their 20s and 30s, mostly due to obscurity, lifestyle, misinformation, or just the sheer volume of available wine in the U.S. Below are my top picks for wines we tend to forget about and why we need to give them the proper pour that they deserve:
It’s no secret that Americans don’t do after dinner drinks – we have an
Nov 9 2016
Recently, the New York chapter of Les Dames D’Escoffier hosted The Next Big Bite, a discussion at the Institute of Culinary Education (ICE), which explored how the media is shaping public conversation and consumption of food and beverages.
Moderated by Martha Teichner, Emmy Award Winning CBS News Correspondent, panelists Chef Carla Hall (ABC’s The Chew, Bravo’s Top Chef, Southern Kitchen Restaurant), Kate Krader (food editor, Bloomberg Pursuits), and Talia Baiocchi (editor-in-chief of punchdrink.com) frankly discussed fads, trends and what they believe to be significant in food and drink.
Trends versus Fads
Let’s start with a quick quiz (as Martha did).
Question: For each of the following, please categorize if they are a trend or a fad?
Corn Ice Cream
Answer: All but the last three were deemed “trends” by the panel. The last three, “fads.”
The consensus was that a trend has a longer curve. There’s a critical mass and a momentum supporting the trend, and it has “legs,” or can grow and evolve into something else – it can be repeated or iterative in slightly different ways. A fad is a “flash in the pan,” something
Oct 28 2016
As a first time exhibitor to the Academy of Nutrition and Dietetics’ Food and Nutrition Conference and Expo®, I was amazed that not only could I stand for 8 hours a day in pretty much the same spot but speak with over 1,000 individuals that stopped by the U.S. Highbush Blueberry Council’s booth to try our delicious samples showcasing the versatility of blueberries and listen to our expert opinion on their goodness. The conference was held in the beautiful Boston, MA from October 15th through the 18th.
A key learning from the exhibitor perspective is that health professionals are excited about nutrition research and eager to accept materials that they are then able to use in their practices.
Though as an exhibitor I was not able to attend any of the over 140 education events or the FNCE® 2016 Opening Session, I believe the opening words by the current Academy President Lucille Beseler, MS, RDB, LDN, CDE, FAND provides a powerful message on…