Newswise — Recent research finds that the next generation of the American family is more ethnically diverse, cash-strapped, cuisine-savvy, and health-concerned than ever before. An article in the January issue of Food Technology magazine identifies new culinary, health, and restaurant behaviors shaping the food choices of tomorrow’s family.
These new food trends in the American family include:
•The more children there are in a household, the more likely its members are to cook at home, use prepackaged convenience foods and cut back on restaurant visits. •Gen X (ages 35-44) and Gen Y (ages 18-34) parents are an integral part of today’s foodie movement and have a penchant for freshness, cleaner labels and minimally processed foods.•A third of all families with children have income less than twice the federal poverty line, meaning that affordable family meals are in great demand.•For the majority of American families, the evening meal is not prepared at home an average of five times per week. •Parents’ wish list for children’s snacks includes more nutrients, controlled portion sizes, fresh, lower fat, and lower calories. •Six out of 10 families are practicing some form of healthy eating strategy, such as eating more fruits/vegetables, whole grain, and low fat dairy; limiting fats and sugar; reducing portion sizes; eating more seafood; and ordering healthier options when eating out.•One-third or more of moms are making strong efforts to limit sugar, high fructose corn-syrup, trans fats, and low-calorie sweeteners, as well as increase consumption of calcium, vitamins/minerals, whole grains and protein.
Information from this press release used for online, print, or broadcast content must be attributed to Food Technology magazine, a publication of the Institute of Food Technologists. Read the full article: http://www.ift.org/food-technology/past-issues/2011/january/features/the-new-american-family.aspx
About IFTThe Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.