Food Engineering

Study reveals new consumer ‘eating culture’

Retailers can use the information to personalize shopping experiences

January 21, 2013

Daymon Worldwide and Hartman Group presented the findings of a study on food culture and its implications for food retailing at Food Marketing Institute’s Midwinter Conference. The study, “Reframing retail through the lens of changing consumer culture,” revealed evolving consumer shopping behavior and brand preferences, concluding that the consumer food experience has outgrown the kitchen. According to the report, this has resulted in less frequent cooking, more frequent shopping trips and a greater appetite for food experimentation and exploration. Areas of examination in the study included the power of the retail experience, quantifying the most influential aspects of the retail experience and consumer orientation to brands, among others. For more information on the study, contact DaymonWorldwide or Hartman Group.