Differentiation does not mean different, it means familiar in prepared food and foodservice. Consumers young and old are demanding more choice in flavors, portion size and packaging. Today that means they look for the choice of food at different times in different locations or points of distribution. Prepared food that is ready-to-eat or ready-to-heat and with the option of portability or grocerant style food can be found in Supermarkets, Restaurants, Dollar stores, Convenience stores on mobile trucks and Kiosk.
Why people eat, when they eat is paramount to where and what they will eat, all of these options are changing as the time starved consumer has a plethora of choice. More and more consumers of all ages are looking for food with fewer calories, less fat or bolder flavors packaged in portions for one or two and they want them with less packaging. Positioning consumer friendly options directly for the consumer is always a win-win. Only in America do consumers want to eat their way thin. The confluence of these issues is striking, the overlap is most interesting. It appears to me that all of these issues / trends are growing and will contribute to the build out of a new and significant food niche. Just one of the over lapping hot button trends is better for you foods. Consumers are utilizing new tools to identify, quantify and qualify where and what they will eat. Here are three websites that have become popular:
1. http://www.goodfoodnearyou.com/
2. http://www.healthydiningfinder.com/
3. www.sparkpeople.com/resources/sparkdining.asp
If your not currently cross positioning your product or menu in these new and exciting avenues of information or distribution. It might be time to think about. http://www.foodandbeverageunderground.com/grocerants.html
Why people eat, when they eat is paramount to where and what they will eat, all of these options are changing as the time starved consumer has a plethora of choice. More and more consumers of all ages are looking for food with fewer calories, less fat or bolder flavors packaged in portions for one or two and they want them with less packaging. Positioning consumer friendly options directly for the consumer is always a win-win. Only in America do consumers want to eat their way thin. The confluence of these issues is striking, the overlap is most interesting. It appears to me that all of these issues / trends are growing and will contribute to the build out of a new and significant food niche. Just one of the over lapping hot button trends is better for you foods. Consumers are utilizing new tools to identify, quantify and qualify where and what they will eat. Here are three websites that have become popular:
1. http://www.goodfoodnearyou.com/
2. http://www.healthydiningfinder.com/
3. www.sparkpeople.com/resources/sparkdining.asp
If your not currently cross positioning your product or menu in these new and exciting avenues of information or distribution. It might be time to think about. http://www.foodandbeverageunderground.com/grocerants.html
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