Grocerant ready-to-eat and ready-to-heat food in the prepared food section of most US based Supermarkets and Grocery stores have begun to focus on better-for-you bundled meal options. Utilizing fresh prepared and sustainable food products these sections of the retail outlet are booming. This study of 3,000 people was released by Siemens and The Stroke Association to raise awareness of the risks of eating too much salty food. Which we all understand is dangerous particularly when, combined with too little exercise, increases blood pressure and puts people at risk of stroke even young people.
What is important for the prepared food grocerant niche is the obvious acceptance of the ready-to-eat and ready-to-heat food category by both the parents and children. When both of these groups are on the same food page, success within the niche is assured. The industry needs to continue to focus on improving the “better-for-you” aspect with each new menu item rolled out. Flavor, portability and ease of reheating can not be over looked. This study of 3000 individuals found that one is six under the age of 18 consumes a ready-to-eat / ready-to-heat or to-go meal daily. Validation of this niche has never been as clear as it is today. I have been following this niche since 1996.
Contact: www.FoodserviceSolutions.us call 253-759-7869 or linkedin.com/in/grocerant or leave a comment below. For more about the grocerant niche read this article: http://www.anything4restaurants.com/blog/index.php/2009/07/restaurant-consumer-discontinuity-the-consumer-moved-first/