KEY TAKEAWAYS FROM A NEW TECHNOMIC REPORT ON DESSERT x Thirty-two percent of consumers eat dessert after a meal at least twice a week x Forty-six percent of consumers' dessert occasions are planned (rather than impulse) x Forty-eight percent of consumers say they are willing to pay more for desserts that are made from scratch Ethical foods to go Consumers under 35 are willing to pay extra to eat Environmental issues rate highly with the same more ethically while on-the-go. Roughly two-thirds group of consumers who want their desserts and of consumers under 35 said they'd be willing to meals delivered more often. Ethics On the Go, a new pay more for ethically produced food that they can report from Culinary Visions Panel's Mindful Dining grab on-the-go, compared to 55 percent of overall Initiative project, finds that younger consumers have consumers. increased expectations for ethical snacks and grabThis fact creates an exciting opportunity for foodser- and-go foods. vice operators to expand their menu offerings and In this study, 1,500 US consumers were surveyed tap into young consumers' desire for ethical snacks about their attitudes towards ethically-sourced foods and grab-and-go foods. and how they impact their dining choices of portable While ethical grab-and-go foods may seem a niche and grab-and-go foods outside the home. concept for foodservice operators, it highlights the The study finds that while all consumers care about high expectations consumers under 35 have for ethical eating, consumers under 35 years pay the dining outside the home. Offering products and closest attention to responsible practices behind services tailored to their needs is vital to success menus. and to meet the needs of this growth in demand. YOUR GRADUATION SUPERSTAR! Visit DecoPac.com to learn more! ©2018 DecoPac bakemag.com | APR 2018 > 29http://www.DecoPac.com