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/173967
EDITOR'S LETTER 5 Things to Know About Specialty Food Consumers E ach year in our Today's Specialty Food Consumer report, we compile a full picture of the shopping, purchasing, cooking and leisure behaviors of the people who bring home specialty food products. The news is positive for 2013: 74 percent of U.S. consumers purchase specialty foods. Those specialty food consumers spend about one-quarter (23 percent) of their food-athome dollars on these foods and beverages. The latest study reveals some key takeaways about how habits and attitudes have evolved over the past year. 3. Mobile shows opportunity. Specialty food consumers have a growing willingness to use their mobile phones for food purchasing or preparation; 43 percent of these consumers do so already. In all scenarios surveyed—from finding store coupons to creating shopping lists—specialty food consumers are more than twice as likely to use their phones than the average consumer. And they are five times more likely to scan products at the store to learn about nutritional levels or allergens, offering an opportunity to provide more of that information via QR codes and other tools. 4. New taste adventures are a priority. Two reasons for purchasing specialty foods—discovering them during travel and getting recommendations from television shows— jumped over last year's data. A growing curiosity about regional and international cuisines, whether experienced firsthand or virtually, could translate into attention and sales for exotic menu options and new products. 1. GMO emerged as a hot topic. For the first time, this year's survey inquired about concerns and attitudes around genetically modified organisms. Specialty food consumers are four times more likely to seek out non-GMO foods than non-specialty food consumers, and more than twice as likely to want 5. Greek food is trending. This year, almost a third of specialto learn more about them. Yet opinions on the subject differ ty food consumers specified Greek food as an ethnic cuisine sharply. While the debate promises to go on, the topic clearly they purchase, a trend that could be partially spurred by the has the attention of specialty food consumers. Mediterranean diet or by shoppers' embrace of Greek yo2. Pinterest is on the rise. Eighty-three percent of specialty gurt. As for other food categories, almond butter and milk, food consumers use social media. Facebook is the most popcoconut drinks and oil, and honeys got more than a few ular tool in general, but Pinterest is used most often for talkshout-outs from specialty food consumers as the foods that ing about food, be it sharing menus, food photos, recipes or most excite them right now. information about retailers and restaurants. If Pinterest isn't For more insight into today's specialty food consumers, part of your current social media plan, it's time to consider it. check out our full report starting on p. 33. Also, take note of our upcoming webinar and live Q-and-A session on October 2 from 2-3 p.m. EDT (also available for download after that date), for a deeper look into the printed facts and figures. Denise Purcell Editor, Specialty Food Magazine dpurcell@specialtyfood.com facebook.com/craftcarejoy HAVE A COMMENT? Visit specialtyfood.com/dpurcell/sfconsumers. OCTOBER 2013 1