Market Trends

Angela Jagiello’s work for the organic community spans more than a decade.

Consumers are sourcing their foodservice needs from a wider array of locations than ever before, and supermarkets are cashing in on this trend, according to several reports.

With foodservice sales still under a dark recessionary cloud, a silver lining appears to be that the smallest portion of restaurant menus – dessert – is more than holding its own, according to Technomic’s report “2010 Dessert Consumer Trend Report,” which finds that for the past three years, more consumers have consistently eaten more dessert, which presents a strong growth opportunity for those who capitalize on this information.

Natural meat purveyor appeals to consumers by adding new barcode technology to packaging.
 

Kraft’s ‘Huddle to Fight Hunger’ helps local food banks

It’s that time when everyone and his or her brother goes out on his or her limb, takes a deep breath, hopes nobody saws the limb off, and makes a forecast for the coming year.

You have to get up early to beat the competition, and perceptive retail foodservice thinkers should pay attention to a wake-up call from Packaged Facts called “Breakfast Trends in the U.S. Foodservice Market” that predicts that consumer spending on breakfast at restaurants will rebound from an anticipated downturn in 2010 to approach $38 billion in 2011, as current value menu pricing strategies influence future spending habits.

Consumer spending on lunch is expected to bounce back 2 percent in 2011 to reach $114 billion following two years of recession-related declines, so finds another tasty Packaged Facts report, “Lunch Trends in the U.S. Foodservice Market.”