Packaged Facts to Present Health & Wellness Menu Trends at EPPS 9/22/2016
Looking at the top healthy terms on today’s menus—gluten-free, organic, local, all-natural, and vegan, in that order—what immediately pops out in the increasing importance of vegan. Indeed, Packaged Facts survey data from February 2016 show that 28% of Millennials somewhat if not strongly agree that they are vegetarian or vegan, compared with only 13% of those 35 or over.
Menus are among the most accessible indicators of the health and wellness mindsets and priorities that are driving changes in what and how consumers eat. During this session, to be held November 7 at ECRM's Foodservice: Natural, Organic & Better for you EPPS, Packaged Facts research Director David Sprinkle will take a look at historical menu trends, menu item introductions and LTOs, menu healthy term descriptors, and chain restaurant patronage patterns, along with the distinctive behaviors and psychographics of the trend-setting Millennial generation, to chart health and wellness trends across sectors, including QSR and fast casual; full-service family, casual, and fine dining; snack and beverage restaurant concepts; food trucks.
The session will focus on breakfast all day, protein and grain trends, small plates and portion control, snacks/desserts, and natural beverages, and will help participants:
- Deepen understanding of the wellness drivers and trends that have spurred the food industry to reassess its role in public health
- Track prevailing and emerging health-related menu trends, menu offerings, and ingredients/ingredient avoidances
- Chart consumer attitudes on food, weight management, and health & wellness, looking at distinct patterns across consumer subgroups and varied eating occasions