Food Flavors and Ingredients Outlook 2011, 8th Edition27 Jan 2011 • by Natalie Aster
New York — “The super slow and seemingly jobless recovery that defined 2010 will linger in 2011, further hampered by food inflation. Concurrently, addressing America’s obesity epidemic will take on heightened importance. This combination of factors will impact what and why of consumer food and beverage selection, both at home and away in 2011.”
The report “Food Flavors and Ingredients Outlook 2011, 8th Edition” by Packaged Facts highlights predictions for the key drivers that will affect the U.S. food and beverage industry in 2011 including rising food prices, consumer desire to take control and remain tight-fisted, actual vs. perceived thrift, government and industry pressure for a healthier diet and more focus on pragmatic lifestyle choices to promote happiness and well being.
Date: January 2011
Price: US$ 3,300.00
According to The Hartman Group, “fresh, real, clean” food is the foundation for a healthy lifestyle and consumers believe this is the first, necessary step to treat and prevent illness, maintain energy and mental functioning for an active life. Consumers are more interested in deriving good nutrition from a variety of whole foods, or what may be termed inherently functional foods, rather than from scientifically, laboratory, formulated functional foods. Foods that fall in the category of inherently functional foods tend to be readily known and associated with a nutritional benefit within the American food culture, such as milk for calcium, salmon for omega-3s, and orange juice for vitamin C. There are no issues with taste or side effects associated with these foods.
Benefits of The Report Include:
- Comprehensive coverage of the food flavors and ingredients trends expected to impact consumer food and beverage choices in 2011 contained in a single source;
- Insight into how flavor and ingredient trends are moving through the retail and foodservice arenas;
- In-depth assessment of how consumers, manufacturers, retailers and foodservice operators are focusing ever more on freshness, healthy eating and value, with produce a key feature;
- Reference citations provided for secondary research sources throughout the report.
More information can be found in the report “Food Flavors and Ingredients Outlook 2011, 8th Edition” by Packaged Facts .
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