This article was originally published in March 2012
The consumer research firm, The Hartman Group, based in Bellevue, released findings on recent “food culture
trends.” Some key findings are:
- Consumers increasingly are looking for non-GMO claims on packages.
- More than 80 percent of consumers say they’ve been very careful about what they spend on food during the
recession but still seek out fresh, quality, sustainable ingredients.
- Snacking accounts for nearly half of all eating — and adults snack just as often as kids.
- Chickpeas and mayonnaise were among the fastest growing ingredient searches, while scallops and phyllo
were among the fastest declining.
- More than one-third of home cooks report eating less meat compared with the year before. The top reasons
cited are the desire to eat healthier, to enjoy meatless dishes, cost savings, and environmental concerns.
- Trending in:
Less processed, more whole foods
Grass-fed meat and dairy
Cheaper (whole-animal) butcher cuts
Local superfruits (blueberries, cherries)
Herbs and botanical ingredients (dandelion, licorice root, etc.)
Greens from land and sea (kale, seaweed)
- Trending out:
Processed soy protein
“Naturally raised” meat
Yogurt with added sugar
Very sweet beverages