Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/1410941
Biggest purchase drivers: support smaller and/or local/regional companies, better for the environment (upcycled, sustainable, etc.), dietary or health reasons, better for animals, support diverse suppliers (e.g., women-, Black-, BIPOC-, LGBTQ+-, veteran-, disabled-owned companies) Top specialty food uses: breakfast, lunch, treats, ingredients to add to something special or upgrade a recipe, ingredients never tried before to follow recipe Popular retail channels: convenience stores, home stores, department stores Tech habits: Biggest fresh purchasers online. Gen-Zs use phone to order restaurant food, plan meals and build lists, find recipes, pay for food at markets or restaurants, scan products to learn about allergens or nutritional information, order from meal ingredient delivery services. What they value at foodservice: • Ability to recommend specialty food and beverages to restaurant sta… • Clearly identified menu options that align with special diets that suit lifestyles (e.g., keto, paleo, gluten-free) • Information about the ingredients themselves (e.g., where they come from, what makes these ingredients special) • Clearly identified plant-based menu options (i.e., free of meat and/or other animal products like cheese and eggs) Interested in: plant based, non-GMO, fair trade, climate friend- ly, ethical, sustainable; food free of allergens, alternative proteins Biggest purchase drivers: simple, clean, recognizable ingredients; support smaller companies around the globe Top specialty food uses: lunch, snacking, special occasions, to have on hand for unexpected guests, as gifts Popular retail channels: natural supermarkets, discounters, wine or liquor stores, specialty food stores What they value in a store: • Order groceries online (click-and-collect or home/o‹ce delivery) • Agree with the company values or philosophy • Fresh healthy snacks (e.g., hard-boiled eggs, drinkable soups, pre-cut vegetables, dips) • Unique/unusual brands and products What they value at foodservice: • Willing to pay more to upgrade menu options (e.g., premium/organic meat, wild-caught seafood, local/regional ingredients) • Customized orders Interested in: all natural, eco-friendly, non-GMO, fair trade, climate-friendly, ethical, ready-to-drink nutritional beverages, plant and meat blended products, alternate proteins Tech habits: In addition to being big online food shoppers, Millennials regularly read reviews, order food, purchase groceries, scan and compare prices, find recipes, and pay for meals and groceries via their phones. What What want want Today's Specialty Food Consumers: What They Want Millennials GEN-Zs 45 % 42 % of food dollars on specialty Spend of food dollars on specialty Spend • Products from diverse suppliers (e.g., women-, Black-, BIPOC-, LGBTQ+-, veteran-, disabled-owned companies) • In-store cafes/restaurants • Faster checkout options • Smaller retail stores that are easier/faster to shop in • Recipe and meal planning tips, solutions • Grab-and-go or on-the-go items • Employees are knowledgeable about health and wellness issues • Company commitment to recycling and reducing packaging waste • Company commitment to eliminating food waste, composting, and/or selling "ugly" produce What they value in a store: 44 SPECIALTY FOOD SPECIALTYFOOD.COM