Newswise — CHICAGO – Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.

1. Over the last five years, the number of consumers who want to be among the first to try a new food product rose by 39 percent, the number of those who want to eat more gourmet foods climbed by 27 percent.2. Foodies are 60 percent more likely to buy foods labeled “organic” and “natural” and 40 percent more likely to buy local products. 3. Although they usually buy 10 items or fewer per trip, 47 percent of foodies are more likely to spend $100 or more per visit compared to just 34 percent of “non-foodies.”4. Foodies are more likely to shop for groceries four or more days per week and spend more average time than the average shopper in the grocery store. 5. Keeping cooking time short is 66 percent more important to foodies than it is to the average consumer.6. Forty-seven percent of foodies bake for fun compared to 32 percent of adults overall.7. Core foodies are much more likely than adults overall to count calories, be on a diet and exercise regularly and are twice as likely to avoid certain foods/ingredients due to allergies or intolerances. 8. One in five foodies bought food from a restaurant 15 or more times in a typical month, which translates to at least every other day.

Read the full article here.

Source: Packaged Facts, Foodies in the U.S.: Opportunities for Restaurants and Retail. May 2015.

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