On-the-Go Eating in the U.S.

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Published Jul 1, 2007 | 206 Pages | Pub ID: LA1421833

Current consumer trends bode well for companies able to develop on-the-go foods that are also healthy. While 65% of Americans say they are trying to eat healthier foods these days, 33% say they don’t have the time to prepare or eat healthy meals. Over half of Americans claim they would cook at home more often but do not have the time, despite the fact that 82% say they enjoy preparing food at home. In short, whereas most consumers would prefer to eat healthy, home-cooked meals, a growing number are nevertheless opting for more convenient foods more than ever before. At the same time, with commute times growing ever longer, many want the food they put in their bodies to be as functional as the fuel they put in their cars. In short, if a food item can be purchased quickly and consumed with minimal effort, that’s great; but if it’s also healthy, that’s even better.

This completely updated Packaged Facts report takes a comprehensive view of the many trends related to on-the-go eating, from portion control packaging to changes in Americans’ dining habits, such as shifting meal times and the blurring of meals and snacks. It weighs the social criticisms and legal challenges facing food purveyors, and examines how retailers and marketers are leveraging technology to appeal to customers’ need for convenience. Perhaps most significantly, the report takes an in-depth look at how different food channels—from fast-food and casual restaurants to grocery stores, convenience stores, and drugstores—are adapting and changing in order to draw in the millions of American consumers looking to grab something quick to eat during the course of their busy days. The report also provides case studies and discussions of leading players in each channel including Subway, McDonald’s, Wendy’s, Chipotle, Whole Foods, 7-Eleven, Sheetz, and many others.

Report Methodology
The information contained in this report was obtained from both primary and secondary research. Primary research entailed consultation with industry participants and on-site examination of the retail venue. Secondary research entailed data-gathering from myriad business sources, including Information Resources, Inc.’s (IRI) InfoScan Review; trade publications and newsletters; articles in consumer business newspapers and magazines; government data; information from industry and non-governmental associations, annual reports, 10Ks, and other financial releases from public companies; and other reports by Packaged Facts. Information on new product introductions is derived from reports in the trade press and online, as well as detailed data from Datamonitor’s Productscan Online service. Analysis of consumer attitudes and demographics primarily derives from the Simmons Market Research Bureau (New York, NY) Fall 2006 full-year (January 2006-October 2006) adult consumer survey, which is based on 24,467 respondents age 18 or over.

How You Will Benefit from this Report
If your company is interested in on-the-go eating, this report is invaluable as it provides a comprehensive package of information and insight about consumer, foodservice and retail trends. Contributing to that understanding is a complete analysis of data from published and trade sources. This report will help:

  • Marketing Managers identify market opportunities and develop targeted promotion plans.
  • Research and development professionals stay on top of competitor initiatives and explore demand for on-the-go products.
  • Advertising agencies to develop messages and images that compel consumers to purchase on-the-go products.
  • Business development executives understand the dynamics of the market and identify possible partnerships.
  • Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

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