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Articles Tagged with ''consumers''

Introducing the Hybrid Consumer

Rabobank has published a new report identifying a new type of food consumer, the “hybrid consumer."

May 28, 2013

The bank says this new consumer will polarize the food retail spectrum and have significant implications for food companies, food retailers and foodservice companies.

So Much for Brand Loyalty

Fewer and fewer consumers are staying loyal to their favorite brands.

April 26, 2013

A new survey shows brand loyalty has dropped for the third year in a row.

Meat Consumption Declines

Per capita meat consumption in the U.S. ranks second globally and weighs in at nearly three times the global average.

April 11, 2013

Several factors account for a decline in meat consumption.

Weight Management Sales Surging

U.S. retail sales of the weight management products and services will reach $38.0 billion in 2013 and $40.9 billion in 2016

March 19, 2013

Foods and beverages represent the largest share of sales, at almost 80%.

Consumer Confidence and Dining Out

January 9, 2013

The restaurant industry continues to make gains and consumers are feeling more confident about spending their discretionary dollars on dining out.

Great American Divide

November 13, 2012

Research into the food habits of Americans shows a nation divided between hipster foodies, and couch potatoes too lazy to even put milk on cereal.

Brits Facing Cuts in Food Spending

July 24, 2012

Four in 10 Britons will be forced to cut back on spending on food on the coming months as households experience the tightest squeeze in living standards since the 1920s.

Consumers Trust Print Labels More than Online

July 13, 2012

Consumers are more trusting of good old traditional printed information than they are of what they can get from online sources.

Importance of Proteins

June 8, 2012

Americans consider protein important in maintaining a balanced diet, but a recent study shows that a quarter of them find protein-packed food too expensive.

A new survey of U.S. consumer perceptions of agricultural technology shows a strong majority would be willing to purchase foods made with wheat produced using biotechnology if the innovations delivered nutritional or environmental benefits.