Snack Foods in the U.S., 4th Edition07 Jun 2011 • by Natalie Aster
New York - U.S. retail sales of packaged snacks rose to nearly $64 billion in 2010, and Packaged Facts projects sales to approach $77 billion by 2015, a total market increase of over 20%. Despite the lingering effects of global recession, American consumers are snacking more than ever, thanks to less frequent restaurant dining, frenzied lifestyles that encourage on-the-go eating, and a growing tendency to replace meals with several smaller snacks. Additionally, marketers have responded to concerns about the growing impact of obesity on the health of the nation, and have made great strides in developing healthier snack foods that still taste good. While value is still one of the primary drivers of snack purchases, the economy has recovered to an extent that consumers are once again making health, convenience, and even indulgence top priorities as well.
The report “Snack Foods in the U.S., 4th Edition” by Packaged Facts examines the market for packaged sweet and salty snacks within the context of broader food industry trends in new product development and marketing. To accommodate the complexities of the U.S. market within shifting socioeconomic contexts, the report investigates not only the sales data, new product introductions and market positioning strategies, but also the lifestyle patterns that contribute to the rise and fall of snacking trends. This completely revised edition provides an omnibus approach to the market, examining snacks via two broad classifications, sweet and salty/savory, while providing greater detail for dozens of categories and segments in which market activity dictates closer inspection.
Published: June 2011
Price: US$ 3,300.00
Report Sample Abstract
According to the Food Allergy and Anaphylaxis Network, food allergy occurs when the immune system mistakenly attacks a food protein, causing a reaction that can potentially be life-threatening (foodallergy.org). The Centers for Disease Control and Prevention (CDC) reports that approximately XX million Americans suffer from food allergies. Children are especially susceptible: four out of every 100 children have a food allergy, a number that increased by XX% from 1997 to 2007 (the last year for which these data are available).
Because of this rapid increase in food allergies, marketers of packaged foods, including snack foods, have begun promoting products on the basis of their allergen-free status. Gluten-free products especially have grown in popularity, due to the sharply increased awareness of gluten intolerance, specifically wheat allergy and celiac disease. Wheat allergy is primarily common in children, usually outgrown before reaching adulthood, and normally characterized by sensitivity to wheat-specific products. Those suffering from celiac disease, a digestive disorder that creates an adverse reaction to gluten, must avoid gluten entirely, including wheat, rye, barley and sometimes oats.
Emerging studies have also shown that gluten-free diets can be helpful for reducing the symptoms associated with ADHD, autism, depression, chronic fatigue and general digestive health. Intolerance to wheat gluten is four times more common today than it was in the 1950s. While the cause has not been proven, changes in eating habits and food processing over the past 50 years could be responsible (The Los Angeles Times, December 15, 2009). “Gluten free” foods have grown in popularity in recent years as a result of this trend.
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