Feeding Millennials
When it comes to dinner, millennials,
born
between
the
early 1980s and early 2000s,
eat more than two-thirds of
their meals at home, according
to NPD Group. Key qualities
to reach this large group are
foods that are satisfying and
tasty, quick and convenient, and
economical. And they long for
entrees that resemble restaurant
meals,
SUPERFRUITS MAKE WAY FOR SUPERVEGGIE
Most superfoods have an exotic air—think acai and cucuacu. Yet recently, a wellknown, relatively common vegetable has gained official "super" status: royal rose
radicchio. Based on a laboratory analysis of its nutritional breakdown, its high levels
of antioxidants, vitamins, minerals and dietary fiber are thought to promote heart
health, reduce cholesterol, increase vitamin C utilization and possibly even reduce
cancer risk. But what gives it its superpowers in the kitchen is versatility; it's great
raw in salads, roasted, grilled or braised.
particularly
because
they've cut back on eating out:
49 fewer visits per person in
2013 than in 2009. That said,
they're generally not willing to
invest more than 15 minutes
preparing dinner, and they consider themselves good cooks.
Denise Shoukas is a contributing editor to Specialty Food Magazine.
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