bake - March/April 2024 - 3

editor's note
Beyond Price
EDITORIAL STAFF
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Managing Editor
Digital Media Editor
PUBLISHING STAFF
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National Account Executive
Inside Sales Specialist
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lauren Juliana
Senior Director of Marketing and Promotions Kathi D. Gilleland
Sales Enablement Specialist
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Becky White
Brian Peterman
Jim White
Abby Chronister
Experts reveal that food marketers should not expect consumer
purchasing behavior to return to what it was during prepandemic
times. Insights revealed from FMI - The Food Industry
Association, Oliver Wyman and Circana demonstrate new
opportunities for food industry trading partners to cater to
shoppers' expanding definitions of value. The research, Finding
Growth for Food & Beverage at Retail: Winning Eating Occasions
throughout the Day, supports go-to-market strategies and ways
in which grocers can attract more shopper relevance.
Mark Baum, senior vice president of industry relations and
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
chief collaboration officer, FMI, said the research showcases how
food and beverages that promote well-being, those that are
competitively priced and products that are decidedly convenient
to buy and prepare, will ultimately earn shoppers' allegiance.
" We are witnessing shifts toward foodservice spending, a rise
in digitization, and return-to-office protocols that all provide
food and beverage retail with opportunities to improve how they
deliver on what matters most to consumers, " he says.
For instance, the research noted that while 87% of morning
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eating occasions and 76% of midday eating occasions are
sourced from home, there is an increasing trend toward
foodservice across many consumer segments, particularly Gen Z
and Gen X, reflecting growing demand for convenience.
In the evening, lower-prep, quick-cleanup, and fewer
ingredients are growing trends, Oliver Wyman Partner Randall
Sargent says. " Dinner represents the largest financial upside
for retailers winning at home relative to other eating occasions
throughout the day. To increase their share of evening
consumption, retailers and suppliers must offer solutions that
are not only sufficiently convenient but also offer the varieties of
cuisines and textures found in a foodservice offering. "
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
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bake - March/April 2024

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