Several recent reports have highlighted a shifting consumer mindset—one that's no longer focused on dieting and what's NOT in food (i.e.,calorie free, low calorie). This represents a distinct change and one that dietitians have been working toward for a long time.
Changes are afoot in the meat department as consumption continues to decline and consumers seek solutions that meet their demands for price, health, and convenience. With an understanding of trends and key drivers, retail dietitians can work collaboratively with their meat departments to build programs that educate consumers while supporting sales.
When asked how to improve their primary supermarket, "local foods" came in second only to savings. As a trend that continues to grow and mature, “local foods” are becoming increasingly relevant to the majority of customers.
Daymon Worldwide and The Hartman Group have released a new report, Reframing Retail Through the Lens of a Changing Food Culture, highlighting important shifts in the way consumers eat, shop, and cook. Insights from this report will help retail dietitians better understand the current consumer mindset so they can tailor programs and communications to fit their customers' thinking and shopping behavior.